Directions

1. Preheat the oven to 375°F.
2. In a small bowl, mix the breadcrumbs, shallot, garlic, anchovies, herbs de Provence, lemon zest, ½ of the gruyere and season with salt and pepper. Add 3 tbsp olive oil and toss to combine.
3. Add the breadcrumb mixture to the tomatoes, drizzle with remaining olive oil and bake for 17 minutes. Remove from the oven, top with remaining gruyere and bake for another 5 minutes or until cheese is melted and bubbling.