Tomates A La Provencale Recipe - Cooking Index
Tomates A La Provencale Recipe - Cooking Index
| 6 | Ripe tomatoes | |
| 1 cup | 146g / 5.1oz | Bread crumbs |
| 1/2 cup | 73g / 2.6oz | Fresh parsley - finely chopped |
| 1 tablespoon | 15ml | Finely chopped fresh basil OR |
| 2 teaspoons | 10ml | Dried basil |
| A pinch of fresh or dried thyme | ||
| 1 | Garlic clove - finely chopped | |
| Salt and freshly ground black pepper - to taste | ||
| 1/3 cup | 78ml | Olive oil |
Cut the tomatoes in half crosswise and scoop out the seeds with a spoon or your finger. Sprinkle the insides of the tomatoes with a little salt and place them upside down on paper towels to drain for 10 to 15 minutes. Process the slices of bread in a food processor or blender until they are coarse in texture. Do not over process them. In a mixing bowl combine 1 cup of the bread crumbs, the parsley, basil, thyme, garlic, olive oil, and salt and pepper to taste. Fill each tomato half with about 2 tablespoons of the mixture, mounding it a little in the center. Place the tomatoes on a greased baking sheet and bake at 375F (190C) for 20 minutes. Serve them hot, or chill in the refrigerator for at least 1 hour and serve cold. Serves 6.
Posted to the BBQ List by Jeff Lipsitt on Aug 30, 1998.
Source:
Tom Solomon
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.