Provencal Tomatoes

• 3 tablespoons olive oil
• 4 Roma tomatoes, halved lengthwise
• Kosher salt and freshly ground black pepper
• 2 cloves garlic, minced
• 1 teaspoon herbes de Provence
• 1/4 cup plain bread crumbs

1. In a medium saute pan heat 2 tablespoons olive oil.
2. Cut the tomatoes in half lengthwise and salt and pepper the cut surfaces.
3. Place the tomatoes cut-surface up, in the pan, and cook the tomatoes for 3 minutes.
4. Add the garlic, and flip the tomatoes so the cut surface is facing down, and cook another 2 minutes.
5. Remove the tomatoes and set aside.
6. Add the bread crumbs and herbes de Provence to the pan and saute, stirring, for 2 minutes, or until the crumbs are coated, adding a tablespoon more oil, if necessary.
7. Meanwhile, preheat the broiler to high.
8. Line a baking sheet with foil and place the tomatoes cut-side up on the foil.
9. Divide the crumbs among the tomato halves.
10. Broil for 1 minute and serve.

olive oil, tomatoes, kosher salt, garlic, herbes, bread crumbs

Taken from www.foodnetwork.com/recipes/melissa-darabian/provencal-tomatoes-recipe.html (may not work)