Tomato Graté

• 8 beefsteak or large heirloom tomatoes
• 2 cups breadcrumbs (homemade or panko work best)
• 3 cloves of garlic
• 1 cup italian parsley, loosely packed
• 1/3 cup olive oil + extra for drizzling
• salt

1. Preheat oven to 375 degrees, convection. Line a baking sheet with parchment paper.
2. Cut the tomatoes in half crosswise, and use your fingers to scoop out the seeds. Lay them out on the baking sheet cut side up, drizzle with olive oil, and sprinkle with salt.
3. In a food processor, combine the remaining ingredients and a large pinch of salt. Pulse until the parsley is finely chopped and the mixture is relatively uniform.
4. Spoon the breadcrumb mixture onto the tomatoes, gently pressing it into the holes of the tomatoes. Use all or just about all of the crumbs.
5. Roast at 375 for an hour. The breadcrumbs will start to look toasted. Reduce heat to 300 and roast for another 2 to 2 1/2 hours until tomatoes are wilted and tops are golden and crusty.
6. Let the tomatoes cool for about 15 minutes to let the juices congeal. Serve warm, cold or room temp.

tomatoes, breadcrumbs, garlic, italian parsley, olive oil , salt

Taken from food52.com/recipes/23098-tomato-grate (may not work)