Tomatoes Provençal: In Season Cooking

Since tomatoes are starting to pile up — on the counters, in the fridge, and on the vines — from the garden, I’ve been on the lookout for tomato recipes.  I spotted a Tomatoes Provencal recipe in the latest Everyday Food magazine. This recipe is more of a side dish, but I ended up making a half recipe the very next day for lunch! It’s a quick and simple recipe: tomatoes, breadcrumbs, Parmesan, lemon zest, and thyme.  I couldn’t find the recipe to link to, but I really liked how this recipe had layered tomatoes on the bottom instead of “stuffed” tomatoes. Delicious!


What have you been cooking lately?

1 Comment

  • Mmmm, looks and sounds yummy. I have a tomatoe pie recipe that I haven’t tried yet, but looks delicious, if you want to try it. Have you made tomato basil soup yet? I like it with blended sunflower seeds or cashews instead of cream. Gives a creamy end product with extra nutrients.

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