Halved tomatoes blister under a crust of garlicky breadcrumbs, and a generous drizzle of Estoublon’s Picholine Olive Oil, powerful, peppery and fiery, is just the bold partner this Provençal side dish needs.
Serves 4 · 35 min
- Heat the oven to 400°F (200°C) and halve 6 tomatoes; place them cut side up in a baking dish.
- Mix 1/2 cup (30 g) of breadcrumbs with 2 chopped garlic cloves, chopped parsley and salt.
- Top the tomatoes with the mixture and drizzle generously with Picholine olive oil.
- Bake for about 25 minutes, until golden.
The star of this recipe: Picholine Olive Oil, by Estoublon.
