Tomatoes Provençal: Baked Tomatoes with Garlic, Parsley and Breadcrumbs

My mother often made these tomatoes Provençal as a side dish. They're a classic of my family's cooking, of Provençal cooking and, I'd say, of cooking all over the world. She cooks very little these days, so I'm putting them here as a reminder to make them myself.

They are very easy to make. Take some good ripe tomatoes (if they're green you'll end up making fried green tomatoes, like the film of the same name by Jon Avnet, starring Kathy Bates and Jessica Tandy; how useful Google is for those of us with no memory).

Cut the tomatoes in half and top them with finely chopped garlic and parsley, a little salt, a drizzle of olive oil and, over everything, plenty of breadcrumbs. Put them in the oven under the grill for about 20 minutes at 180 °C (350 °F), and they're ready.

They're ideal as a side for a grilled chicken breast, a plain piece of fish when you're watching what you eat, or anything else you can think of.

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