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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.

36K 29 4.6

Last modified on: December 30^th 2019

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For 4 people, you will need:

1 4 tomatoes
2 fine (or table) salt
3 30 g parsley
4 1 garlic clove
5 1 tablespoon herbes de Provence
6 50 g breadcrumbs
7 salt
8 pepper
9 1 knob butter
10 500 g cooked rice
11 4 tablespoons olive oil
12 2 tablespoons olive oil
Total weight: 1,105 grams

Change to the quantities for: 2 people 4 people 8 people 12 people

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
33 min.	36 min.	1 hour 9 min.

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Step by step recipe

Stage 1 - 15 min.

Peel 4 tomatoes, then cut out and discard the hard stalk end.

Stage 2 - 1 min.

Cut the tomatoes in half horizontally.

Stage 3 - 3 min.

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.

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.

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.

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.

Turn the tomatoes and fry for a further 2 or 3 minutes.

Stage 8 - 2 min.

Sit the tomatoes on the rice.

Stage 9 - 4 min.

Top each tomato with a generous layer of the stuffing mixture, then trickle a little olive oil over.

Stage 10 - 30 min.

Bake for about 30 minutes.

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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,765 Kcal or 7,390 Kj	14 gr	84 gr	154 gr
88 %	5 %	8 %	23 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
160 Kcal or 670 Kj	1 gr	8 gr	14 gr
8 %	<1 %	1 %	2 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
441 Kcal or 1,846 Kj	3 gr	21 gr	39 gr
22 %	1 %	2 %	6 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Gluten, Sourdough, Milk

How much will it cost?

For 4 people : 5.13 €
Per person : 1.28 €

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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.

This recipe uses (among others)

	Cooked rice: You can get more informations, or check-out other recipes which use it, for example: Seared tuna with lemon and lime, Baby broad beans and peas with rice and mascarpone , Cajun pork with rice., Rice à l'italienne, Rice and purple-sprouting broccoli salad, ... All
	Breadcrumbs: You can check-out other recipes which use it, like for example: Spicy mustard cauliflower cheese, Mini Mont d'Or fondue with "spuds in blankets", Creamy Comtoise artichoke gratin, Escalopes in a sesame crust, Crab Cakes, ... All
	Parsley: You can get more informations, or check-out other recipes which use it, for example: Crunchy spring salad, Bolognaise lasagne, Herb salad, Chicken and mushroom pie, Springtime mixed salad, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Individual creamy endive gratins, Chicken and mushroom pie, Guacamole, Filo leeks and cheese tart, Shakshuka, ... All

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