Tomatoes A La Provence Recipe

Ingredients

Freshest tomatoes possible (normal size, not cherry or Roma)

Diced bread (toasted)

Diced hard boiled eggs

Herbs a la Provence

Salt and pepper

Olive oil

Preparation

Cut tomatoes in half. Lightly squeeze over a bowl to get all the pulp out. Mix together equal parts egg and bread (maybe a little more bread). Add olive oil, herbs and salt and pepper. Liberally top tomatoes with bread mixture. Bake in oven until toasted on top.