Tomatoes Provencale

I got this recipe from the Arizona Daily Star. I usually make a bread crumb version of these, but this is better. I use a little less oil than called for.

Tomatoes Provencale

Serves: 6

• 6 hot-house, heirloom or your favorite tomatoes

• 3 tablespoons extra virgin olive oil

• 2 tablespoons fresh chopped garlic

• 1/2 teaspoon fresh thyme; dry thyme can be substituted

• 1/4 cup fresh Parmesan cheese

• Sea salt

• Cracked pepper

Cut the tomatoes in half and cut a sliver off the ends so they will lie flat. Discard the ends.

Place the open or cut sides up, drizzle with extra virgin olive oil, rub the open halves with fresh chopped garlic, sprinkle with sea salt, fresh cracked pepper, thyme.

Bake for 20 minutes at 375. Remove from the oven and sprinkle fresh Parmesan cheese over top the tomatoes and place back into the oven for 5-7 minutes until the cheese has a golden color.