Once ubiquitous on high-end menus, this French classic has all but disappeared and is deserving of a second look.

Tomato Provençale

Chef Jon Davies

Gather these ingredients  

• 1 tsp. dried basil
• ½ tsp. garlic powder
• ½ tsp. onion powder
• ¼ tsp. dried oregano
• Pinch crushed red pepper optional
• 8 large ripe tomatoes cored and sliced in half horizontally
• Pinch salt and black pepper
• About ¾ cup pesto either homemade or store-bought
• Extra-virgin olive oil
• ¼ cup pecorino
• Fresh basil chopped (for garnish)

Instructions 

• Rub a baking dish with olive oil.
• Season the tomatoes with salt and pepper.
• Mix all other ingredients and place the mixture on top of each tomato.
• Drizzle with olive oil and sprinkle with pecorino.
• Bake at 425 for 8-10 minutes.

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