Cooking-ez.com

955 easy and fully explained recipes, with 20,551 photos and 77 videos

Tomatoes Provençal

Tomatoes Provençal

This is a great classic dish of Provençal cuisine: tomato halves topped with a kind of stuffing mixture of breadcrumbs, parsley and garlic.

In this version, they are served on a bed of white rice.

6,1754.6/5

Grade this recipe :

Last modified on: November 5th 2017

For 4 people, you will need:

How long does it take?

PreparationCookingStart to finish
33 min.36 min.1 hour 9 min.
Preservation: Several days in the fridge, covered with plastic film.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1 Tomatoes Provençal : Photo of step #1Peel 4 tomatoes, then cut out and discard the hard stalk end. 15 min.
2 Tomatoes Provençal : Photo of step #2Cut the tomatoes in half horizontally. 1 min.
3 Tomatoes Provençal : Photo of step #3Sprinkle 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. 3 min.
4 Tomatoes Provençal : Photo of step #4Prepare 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 min.
5 Tomatoes Provençal : Photo of step #5Preheat 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.
3 min.
6 Tomatoes Provençal : Photo of step #6Pour 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.
3 min.
7 Tomatoes Provençal : Photo of step #7Turn the tomatoes and fry for a further 2 or 3 minutes. 3 min.
8 Tomatoes Provençal : Photo of step #8Sit the tomatoes on the rice. 2 min.
9 Tomatoes Provençal : Photo of step #9Top each tomato with a generous layer of the stuffing mixture, then trickle a little olive oil over. 4 min.
10 Tomatoes Provençal : Photo of step #10Bake for about 30 minutes. 30 min.
11 Tomatoes Provençal : Photo of step #11Serve 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.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
178014 gr84 gr154 gr
89 %5 %8 %23 %
Per 100 g
CaloriesProteins CarbohydratesFats
1611 gr8 gr14 gr
8 %<1 %1 %2 %
Per person
CaloriesProteins CarbohydratesFats
4443 gr20 gr38 gr
22 %1 %2 %6 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 4 people : 5.13 €
Per person : 1.28 €

Note : These prices are only approximate.

Change currency:

Source: Home made.
Grade this recipe :

More recipes?

This recipe use (among others)
Cooked riceCooked rice: You can get more informations, or check-out other recipes which use it, for example: Pollack fillet baked with rice and vegetables., Grilled fillet of salmon with corn salad cream, Gratin of chicken with rice and sautéed mushrooms, Tomato ladybirds, Seared tuna with lemon and lime, ... [All]
BreadcrumbsBreadcrumbs: You can check-out other recipes which use it, like for example: French toast "cordon bleu", Wiener Schnitzel, Curried tuna cubes, Fish in a seed crust, Crab Cakes, ... [All]
ParsleyParsley: You can get more informations, or check-out other recipes which use it, for example: Escalope of veal in a cream sauce, Lebanese Tabbouleh, Raw beetroot salad, Valay salad, Red rice pannequets, ... [All]
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Salade Niçoise, Cauliflower curry, Crispy rolls with chicken and leek, Firied fillet of sea bream with polenta, Beef Wellington, ... [All]

visitors have also looked at

French dressing (vinaigrette)
French dressing (vinaigrette)
Quail egg canapés
Quail egg canapés
Salmon chard rolls
Salmon chard rolls
Courgette tart with mint
Courgette tart with mint
Tomato tatin
Tomato tatin

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2018-11-18)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page