| Tomato Provencale | ||
| Prep. Time: 15 minutes Cook Time: 12 minutes 4 large tomatoes, halved 2 tbsp Cento Imported Olive Oil, plus extra for drizzling ½ cup Cento Plain Bread Crumbs ½ cup Cento Grated Parmesan Cheese, plus extra for topping 4 garlic cloves, peeled and minced ½ cup fresh chopped parsley ½ tsp salt ¼ tsp Cento Ground Black Pepper 8 tsp Bellino Pesto Sauce, optional Preheat oven to 450°. With a tablespoon, hollow out tomatoes, discarding the seeds but reserving the flesh. If desired, dab the inside of each halved tomato with 1 tsp pesto sauce. In a small bowl, mix oil, breadcrumbs, cheese, garlic, parsley, salt and pepper. Evenly fill tomatoes with bread mixture; drizzle tops with oil. Bake 10-15 minutes, or until filling is lightly browned. Sprinkle a pinch of cheese over each halved tomato if desired; serve hot or at room temperature. Serves 6. |
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