Tomatoes Provençal

These baked tomatoes are a great side to a meal or even a light meal on it's own. I was craving these today. I had served it with some left over Grilled Tri Tip with Chimichurri. The tomatoes are soooo good !
I was cooking for one today so I used one tomato.

1 Whole tomato - vine ripe or beefsteak, cut in half

Two thick slices of leftover baguette

1 fresh garlic clove

1 tsp Herb de Provence

Fresh Parmigiano Cheese, grated

fresh cracked pepper

French Grey sea salt

In a small blender or coffee grinder, pulse the bread slices until the bread is finely crumbles, add garlic clove, pulse again.

Add the salt and pepper.

Cut tomato in half, drizzle with olive oil, sprinkle some of the bread crumbs on each tomato half, then sprinkle some of the Herb de Provence and grated some Parmigiano over top. Drizzle a little more olive oil over top of bread crumbs.

Bake in the over for about 8 minutes. Until the crumbs are golden.

SERVE AND ENJOY EVERY BITE !