Tomatoes a la Provencale

 


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Tomatoes stuffed with bread crumbs and garlic in the oven.

Nicolas

6 servings

Category: Starters

Origin: France

Difficulty: Normal

Price: Bon march�

preps: 15 minutes

cooking: 15 minutes

temperature: 200 Celcius


Step - 1

Basil

2 tbsp Basil

Black Pepper

1 pinch Black Pepper

Bread Crumbs

1/2 cup Bread Crumbs

Garlic

1 whole Garlic

Olive Oil

1/4 cup Olive Oil

Parsley

2 tbsp Parsley

Salt

1 pinch Salt

Shallot

3 tbsp Shallot

Thyme

1 pinch Thyme

Tomato

6 whole Tomato

1 - Preheat your oven to 400ºF (200ºC). Remove the stems of the tomatoes. Cut the tomatoes in two half. Squeeze out seeds and juice. Add salt and pepper

2 - Blend the rest of the ingredients together in a bowl. Fill each of the tomatoes with the mixture. Sprinkle the tomatoes with olive oil.

3 - In a baking or gratin dish arrange the tomatoes not too close from each other

4 - Bake the tomatoes in the oven at 400º (200ºC) for 15 minutes max

5 - Serve as a starter or as a side dish

6 - Wine suggestion: Rosé Cotes de Provence