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Tomato Provencal With Anchovy

Tomato Provencal With Anchovy

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Ingredients

  • 4 large ripe tomatoes, cut in half crosswise and deseeded
  • 4 tbsp olive oil
  • 1 ½ cups panko breadcrumbs
  • 1 shallot, small diced
  • 2 garlic cloves, minced
  • 6 Club Des Millionnaires anchovy fillets, finely chopped
  • 1 tbsp herbs de Provence
  • 1 lemon, zest
  • 1 cup gruyere, grated
  • Salt and pepper to taste

Product Used

In Extra Virgin Olive Oil

In Extra Virgin Olive Oil

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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.

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