For Bastille Day : Tomates à la provençale
Taken from Simple French Cuisine by Jenny Baker which may now be out of print but is a beautifully written collection of recipes from Provence and Languedoc.
All the seasons and flavours of the French country kitchen are here including a whole chapter on tomatoes.
Cut the tomatoes across the middle, place cut side upwards in an ovenproof dish; put some finely chopped garlic and olive oil on the top of each tomato, followed by chopped parsley and breadcrumbs. Pop in the oven for 15-20 minutes at 200°C (fan).
Pour a glass of something chilled from the warm south and enjoy!
