Convection Baked Tomatoes Provencal Style is a great side dish to go with the lamb, and when tomatoes are abundant during the summer months in Provence, they are often baked and served alongside roasted meats or poultry. And with the Convection Bake mode you'll have juice tomatoes with a crumbly top. The topping of garlic, parsley, breadcrumbs, and olive oil is a Provencal classic, that makes good use of the season's bounty. These tomatoes are delicious served hot or at room temperature.

INGREDIENTS

4  medium ripe tomatoes on the vine

½ cup finely chopped Italian parsley

½ cup dry breadcrumbs or Panko

3 garlic cloves, finely minced

4 tbs olive oil

PREPARATION

Cut a small slice from the rounded end of each tomato then cut each tomato in half. Turn the tomatoes over and place them on a rimmed baking sheet for about 30 minutes. to drain out some of the juice.

Combine the parsley breadcrumbs, parsley, and olive oil in a small bowl and season with sea salt and freshly cracked pepper.

Turn the tomatoes right side up and drain the baking sheet.  Arrange the tomatoes on the baking sheet and spread the topping evenly over the tomatoes.

Bake in Convection or Convection Bake 350°F for 20 to 25 minutes, until the tomatoes, have softened and the topping has slightly crisped.

Serves 6 - 8

Link to Convection Roast Leg of Lamb

Link to Convection Baked White Bean Casserole with Artichokes and Olives