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Tomates Provençal

Serves 5


500°F - 550°F

cook time

20 minutes


5 medium to large vine tomatoes 
1.5 cups plain breadcrumbs, homemade or store bought
1 tsp garlic powder
1 tsp onion powder
2 tsps Herbes de Provence 
2 TBSPs finely chopped fresh parsley
1 TBSP finely chopped fresh basil
2 tsps fresh thyme leaves
1 oz grated Pecorino Romano or Parmigiano Reggiano
1 TBSP extra virgin olive oil plus more for greasing pan
Salt & Pepper to taste


Fire up your Cru oven.

Cut off tops of tomatoes. Remove tomato pulp and seeds with a spoon. Sprinkle tomatoes with salt and pepper.

In a medium-sized bowl, mix the rest of the ingredients. Season to taste.

Stuff hollowed-out tomatoes with the seasoned breadcrumbs. 

Grease oven-safe pan, like a cast-iron skillet, with olive oil. Carefully place tomatoes into the pan.

Make sure your Cru oven has cooled down to abut 500°F.

Bake tomatoes 20-25 minutes until they are soft and the breadcrumbs have browned. Enjoy as a side to accompany steak, chicken, or fish!

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