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Tomatoes a la Provencale

What are Tomatoes Provencale?
Tomatoes stuffed with bread crumbs and garlic in the oven.


 
Region Prep time / Cooking time

Provence

15 min / 15 min

Ingredients

6 firm ripe fleshy tomatoes (about 2 lb)
1/4 cup olive oil
1/2 cup fresh bread crumbs
2 tb minced fresh basil leaves
2 tb minced fresh parsley leaves
1 clove garlic, mashed
3 tb minced shallots
Salt and pepper
Pinch of thyme
 

Tomatoes a la Provencale Recipe serve 6

Step 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

Step 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.

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

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

Serve as a starter or as a side dish

Wine suggestion: Rosé Cotes de Provence (French Wine Guide).

Bon appetit!
 

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French Recipes: Almond trout - Apple pie - Boeuf bourguignon - Bouillabaisse - Cassoulet - Cherry soup - Chicken Fricassee - Coq au vin - Gratin dauphinois Lobster Thermidor - Mediterranean salad - Onion pie - Onion soup - Roast chicken provencal - Sole meuniere - Strawberry Charlotte - Tapenade - Tomatoes provencale - Veal stew - All recipes - By region - By course - Links - Cuisine France

 

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