Tomato ProvencalPosted by in Food
It’s that time of the year when the tomatoes pile up around the kitchen and I look for new ways to use them. I love, love, love fresh tomatoes. They are such a luxury after a winter of mealy, white tomatoes. Martha has a recipe for Tomato Provencal in September Martha Stewart Everyday Food.
You lay your sliced tomatoes in a dish and then pile a mix of breadcrumbs, parmesan cheese, salt, pepper, and fresh thyme on top. You’re supposed to bake them in the oven. It sounded good. But it wasn’t. The breadcrumbs stayed dry and powdery. It was like tomatoes with sand on top. This is truly awful. If you’re going to bread your tomatoes, dip them in an egg wash first. Or use some olive oil and just a dusting of breadcrumbs so they become crunchy and wonderful. There were leftovers and I dusted them off the next day and heated them up in some olive oil and they were a million times better. There are so many wonderful ways to make tomatoes, don’t waste your time on this.
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