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Tomatoes a la Provencale

It is September, nights are getting colder, and that means eating a lot of tomatoes as fast as we can! If you’re getting weary of Caprese salads and BLTs, try some Tomatoes a la Provencale. Here’s a classic version, adapted from Lulu’s Provencal Table, by Richard Olney.

8 medium-sized (about 3 pounds) regular-shaped, firm, garden-ripe tomatoes, stem pulled off but uncored, rinsed, and dried
6 garlic cloves, lightly crushed and peeled
large handful of Italian parsley
1 cup semidry bread crumbs (from good ciabatta or similar country white)
about 5 tablespoons olive oil

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