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.
61 K 4.6/5 (29 reviews)
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Last modified on: December 30th 2019
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For 4 people, you will need:

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Times for this recipe
Preparation: 35 min.
Cooking: 40 min.
All in all: 1 hour 9 min.
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Step by step recipe


Stage 1 - 15 min.
Tomatoes Provençal : Stage 1
Peel 4 tomatoes, then cut out and discard the hard stalk end.

Stage 2 - 1 min.
Tomatoes Provençal : Stage 2
Cut the tomatoes in half horizontally.

Stage 3 - 3 min.
Tomatoes Provençal : Stage 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.

Stage 4 - 5 min.
Tomatoes Provençal : Stage 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.

Stage 5 - 3 min.
Tomatoes Provençal : Stage 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.

Stage 6 - 3 min.
Tomatoes Provençal : Stage 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.

Stage 7 - 3 min.
Tomatoes Provençal : Stage 7
Turn the tomatoes and fry for a further 2 or 3 minutes.

Stage 8 - 2 min.
Tomatoes Provençal : Stage 8
Sit the tomatoes on the rice.

Stage 9 - 4 min.
Tomatoes Provençal : Stage 9
Top each tomato with a generous layer of the stuffing mixture, then trickle a little olive oil over.

Stage 10 - 30 min.
Tomatoes Provençal : Stage 10
Bake for about 30 minutes.

Stage 11
Tomatoes Provençal : Stage 11
Serve 2 tomato halves per person on a bed of rice.
Remarks
In stage 5, it works well if you use meat juices or a little stock in place of the olive oil.
Keeping: Several days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe40 RDI=20 %320 RDI=30 %480 RDI=70 %1,760 RDI=90 %7,390 RDI: 90 %
Per 100 g3 RDI=1 %30 RDI=3 %40 RDI=7 %160 RDI=8 %670 RDI: 8 %
Per person9 RDI=4 %80 RDI=8 %120 RDI=20 %440 RDI=20 %1,850 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: Gluten, leaven, milk
How much will it cost?
  • For 4 people : 5.15 €
  • Per person : 1.30 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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