Tomatoes Tour de France

by Connie Halbert and Paul Klein Winner of Appetizer category

12 Roma Tomatoes halfed

1/3 Baguette breadcrumbs (Blue Dog preferred)

3 Garlic cloves

Basil, Oregano, Thyme and Italian Parsley

Salt and Pepper

Aged Provolone cheese shredded

Half the tomatoes and scoop out some of the pulp, salt and turn upside down on a rack for 30 minutes.

Cube the fresh baguette and whirl in the food processor until crumbs.

Place in a bowl and add minced garlic, basil, oregano, thyme, Italian parsley, salt and pepper.

Place the tomato halves in a shallow oven-proof casserole dish. Salt and pepper tomatoes. Add the breadcrumb mixture over the tomatoes. Place in a 400 degree oven for 15 minutes. Take out of the oven, shred aged provolone cheese over the top. Return to the oven for about a minute.