Tomatoes Provencal Recipe

Name: Tomatoes Provencal
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 4 Vine-ripened tomatoes; 15 mL or 1 tbsp olive oil, plus more for tossing and drizzling; 5 mL or 1 tsp each, kosher salt and fresh cracked pepper, divided; 125 mL or ½ cup All-Bran Buds* cereal; 60 mL or ¼ cup Parmesan cheese, grated; 15 mL or 1 tbsp fresh parsley, finely chopped; 1 clove garlic, finely chopped; 1 shallot, finely chopped; Pinch red pepper flakes

Ingredients

4 Vine-ripened tomatoes
15 mL or 1 tbsp olive oil, plus more for tossing and drizzling
5 mL or 1 tsp each, kosher salt and fresh cracked pepper, divided
125 mL or ½ cup All-Bran Buds* cereal
60 mL or ¼ cup Parmesan cheese, grated
15 mL or 1 tbsp fresh parsley, finely chopped
1 clove garlic, finely chopped
1 shallot, finely chopped
Pinch red pepper flakes

PREP TIME 10m	COOK TIME 25m	TOTAL TIME 35m
YIELD 4

Instructions

Preheat oven to 400°F (200°C).
Process cereal in a food processor until it reaches a breadcrumb-like consistency.
Slice tomatoes in half lengthwise. Remove and discard the seeds and juice. Place tomatoes in a casserole dish, cut side up, drizzle with olive oil and sprinkle with half the salt and pepper.
In a small bowl, combine the oil, cereal, cheese, parsley, garlic, shallots, pepper flakes and remaining salt and pepper. Divide the cereal mixture evenly over the tomatoes. Bake for 25 minutes. Drizzle with a splash of olive oil just before serving.

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