Kumato® Tomatoes Provencale
- 1 kg Kumato® Tomatoes
- 1/4 tsp caster sugar
- 3 tbs olive oil
- 1 1/2 cups breadcrumbs, made from Italian bread
- 1 garlic cloves, crushed
- 1 large lemon, rind finely grated
- 3 tbs flat-leaf parsley, roughly chopped
Preheat the oven to 200°C. Lightly grease a baking dish. Cut the kumatoes® in half and place the cut side up in the dish.
Sprinkle over the sugar and season with salt and freshly ground black pepper. Drizzle with 1 tablespoon of the oil. Roast for 8 minutes or until just tender but holding their shape.
Meanwhile, heat a large non-stick frying pan over medium heat until hot. Add the remaining oil then the garlic and breadcrumbs, cook, shaking the pan for 4-5 minutes or until the breadcrumbs are golden. Remove from the heat and stir in the lemon rind and parsley. Season with salt and freshly ground black pepper.
Scatter the lemon and garlic crumbs over the kumatoes® and serve.