Tomatoes Provençal

Step by step recipe:

  1. 15 min.Tomatoes Provençal : Photo of step #1
    Peel 4 tomatoes, then cut out and discard the hard stalk end.
  2. 1 min.Tomatoes Provençal : Photo of step #2
    Cut the tomatoes in half horizontally.
  3. 3 min.Tomatoes Provençal : Photo of step #3
    Sprinkle the tops with fine salt, then turn upside down and stand on a wire rack. Salt the bottoms and leave to drain for a good half hour.
  4. 5 min.Tomatoes Provençal : Photo of step #4
    Prepare the stuffing by blending together 30 g parsley (leaves only), 1 garlic clove (peeled), 1 tablespoon herbes de Provence, 50 g breadcrumbs, salt and pepper.

    This will give you a nice green crumbly mixture or thick paste.

    Set aside.
  5. 3 min.Tomatoes Provençal : Photo of step #5
    Preheat the oven to 390°F (200°C).

    Butter a gratin dish and spread the 500 g cooked rice evenly in the bottom.

    Pour 4 tablespoons olive oil over to stop it drying out too much in the oven.
  6. 3 min.Tomatoes Provençal : Photo of step #6
    Pour 2 tablespoons olive oil into a frying pan on high heat. When good and hot, add the tomato halves, cut side downwards.

    Fry for 2 or 3 minutes on this side.
  7. 3 min.Tomatoes Provençal : Photo of step #7
    Turn the tomatoes and fry for a further 2 or 3 minutes.
  8. 2 min.Tomatoes Provençal : Photo of step #8
    Sit the tomatoes on the rice.
  9. 4 min.Tomatoes Provençal : Photo of step #9
    Top each tomato with a generous layer of the stuffing mixture, then trickle a little olive oil over.
  10. 30 min.Tomatoes Provençal : Photo of step #10
    Bake for about 30 minutes.
  11. Tomatoes Provençal : Photo of step #11
    Serve 2 tomato halves per person on a bed of rice.

Remarks:

In Step 5, it works well if you use meat juices or a little stock in place of the olive oil.

Source:

Home made.

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