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Tomatoes Provencal

Tomatoes Provencal


  • 4 medium to largish ripe heirloom tomatoes (about 2 pounds total), halved crosswise
  • olive oil
  • salt
  • 2 slices (about 1 inch thick) day-old bread, store-bought or homemade
  • 1 tablespoon herbes de provence (a blend of dried herbs typically comprising some blend of thyme, basil, fennel, lavender, savory and/or marjoram)
  • grated zest of 1 lemon
  • 3/4 cup aged parmesan cheese, grated
  • 3 tablespoons olive oil