Step by step

Method

4 steps

1. 1

   Heat the oven to 400°F. Arrange 4 large ripe tomatoes, halved crosswise, cut-side up in a lightly oiled baking dish. Give them a little space so the topping crisps.

2. 2

   In a bowl, mix ½ cup panko breadcrumbs, ¼ cup chopped fresh parsley, 2 finely grated garlic cloves, 2 tablespoons olive oil, ½ teaspoon kosher salt, ¼ teaspoon black pepper, and 1 teaspoon herbes de Provence until the crumbs look evenly moistened — like damp sand, not a paste.

3. 3

   Press the topping firmly over each tomato half. Bake 20–25 minutes until the tomatoes are soft and collapsing a little at the edges and the crumbs are golden brown.

4. 4

   Rest 5 minutes so they're easier to lift. Serve warm beside roast chicken, fish, or beans. You want juicy tomatoes Provençal under a garlicky herb crumb — not watery pale tomatoes or burned bitter breadcrumbs.