You say tomato, I say hell yeah. I have the perfect fresh and easy side dish for any of your backyard parties this summer. It's Provençal tomatoes from The Complete Robuchon which is my husband's favorite present that I've ever gotten him (next to his Adidas track pants). Check it.

• 8 medium tomatoes cut in half
• 1/4 cup bread crumbs
• 2 tbsp. flat leaf parsley, minced
• 4 cloves garlic, minced
• 1.5 tsp. thyme
• 2 tbsp. olive oil
• salt and pepper

Preheat the oven to 400 degrees.  Mix the bread crumbs with the parsley, garlic, a pinch of salt and a dash of pepper. Heat the olive oil over medium heat in a large skillet.  Lay the tomatoes in cut side down.  Brown without stirring until almost caramelized, about 5 minutes. Lay the tomatoes cooked side up in a baking dish.  Pour their cooking juices over them and season with 3 pinches of salt.  Spread the crumb/parsley/garlic mixture over the tomatoes and sprinkle the thyme over all. Bake uncovered until the crumbs are toasted, about 15 minutes. Enjoy.