Golden Tomato Provençal with Crispy Herb Crust

Juicy tomatoes roasted under a buttery, herbed flour crust that turns irresistibly golden — a simple French-inspired side or light meal.

Let's cook

1. Preheat your oven to 400°F (200°C). Slice 2 large tomatoes in half crosswise and place them cut-side up in a lightly oiled small baking dish.
2. Season the tomato halves generously with salt, pepper, and a pinch of dried thyme or oregano from your dried spices.
3. In a small bowl, mix 3 tablespoons of flour with 2 tablespoons of softened butter, a pinch of salt, and a small handful of freshly chopped parsley until it forms a coarse, crumbly mixture.
4. Press the herbed flour-butter crumble evenly over the cut face of each tomato half, covering the surface fully.
5. Drizzle a tiny bit of cooking oil over the tops to help browning, then place the dish in the preheated oven.
6. Roast for 20–22 minutes until the topping is golden and crisp and the tomatoes are soft and slightly caramelized around the edges.
7. Remove from the oven, let rest for 2 minutes, then scatter over a little extra fresh parsley and serve warm.