Fast and easy to make, this delicious dish is a classic from the South of France, and is best served along with savory dishes like an omelet, or a rice and grain salad. Did you know…that cooked tomatoes have beneficial phytochemical lycopene.Consuming high levels of lycopene can lower the risk of heart disease and certain types of cancer.
6 firm medium tomatoes, cored, halved horizontally, seeds and pulp removed
3 tablespoons extra-virgin olive oil
3 garlic cloves, chopped
1-teaspoon fennel seeds, lightly crushed (with a mortar & pestle)
2 cups fresh breadcrumbs made with either 7-grain bread or French bread
¼ cup chopped assorted fresh herbs (such as basil, sage, rosemary, tarragon or oregano)
Salt (Himalayan or mineral) and pepper
Preheat oven to 425
1-Sprinkle cut side of tomatoes with salt. Place tomatoes, cut side down, on rack; let tomatoes stand for 15 minutes.
2-Heat oil in cast iron skillet over medium-high heat. Add garlic and fennel and sauté for 1 minute. Add breadcrumbs and sauté until crisp (do not let brown), about 4 minutes. Mix in herbs. Season with salt and pepper.
3-Arrange tomatoes, cut side up, in a single layer in large baking dish. Fill with breadcrumb mixture. Bake until tomatoes soften and crumbs are deep golden brown, about 15 minutes.
Transfer to platter and serve.