Tomates à la Provençale

Name: Tomates à la Provençale
Ingredients: 6 medium heirloom tomatoes, any color (about 2½ pounds / 1.1 kg total), halved across the equator; Fleur de sel; 6 cloves garlic, peeled but whole; Extra-virgin olive oil, as needed; 1 large bunch (about 3 cups / 60 g) fresh flat-leaf parsley leaves; Leaves from 8 to 10 thyme sprigs; 1½ tablespoons salt-packed capers, rinsed, drained, and coarsely chopped; 1/2 cup olives coarsely chopped (optional); 3 lightly packed cups (115 g) breadcrumbs, preferably homemade; Freshly ground black pepper; Fresh basil for garnish

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Simple and homey, this traditional recipe from Provence pairs perfectly with a grilled piece of meat or fish in the summer months, when you have an abundance of tomatoes in your garden or, like us,...

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Ingredients

6 medium heirloom tomatoes, any color (about 2½ pounds / 1.1 kg total), halved across the equator
Fleur de sel
6 cloves garlic, peeled but whole
Extra-virgin olive oil, as needed
1 large bunch (about 3 cups / 60 g) fresh flat-leaf parsley leaves
Leaves from 8 to 10 thyme sprigs
1½ tablespoons salt-packed capers, rinsed, drained, and coarsely chopped
1/2 cup olives coarsely chopped (optional)
3 lightly packed cups (115 g) breadcrumbs, preferably homemade
Freshly ground black pepper
Fresh basil for garnish