* Exported from MasterCook * Tomato Gratin A La Provencale Recipe By : Provencal Light by Martha Rose Shulman Serving Size : 4 Preparation Time :0:00 Categories : Tomatoes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds tomatoes cut in half crosswise salt and freshly ground pepper 1 teaspoon sugar -- if needed 4 cloves garlic -- minced 1 cup flat-leaf parsley leaves -- minced 1/2 cup fine bread crumbs -- fresh or dry 2 tablespoons olive oil herbes de provence Preheat the oven to 400 degrees. Lightly oil a gratin dish large enough to accommodate the tomatoes. Gently squeeze the seeds out of the tomatoes and place them cut side up in the gratin dish. Lightly salt and pepper and sprinkle with a little sugar if they aren't ripe and sweet. Mix together the garlic, parsley and bread crumbs. Top the tomatoes with this mixture. Drizzle on the oil. Bake for 20 to 30 minutes, until the bread crumb mixture browns. Sprinkle with herbes de Provence. Serve hot or at room temperature. Posted to Granny Tag#6 Herbes de Provence by "Susan Mori" on May 12, 1999. - - - - - - - - - - - - - - - - - -