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.
In this version, they are served on a bed of white rice.
25K 29 4.6
Last modified on: December 30th 2019
Keywords for this recipe:TomatoesGarlicParsleyBreadcrumbsGratinMediterraneanFor 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
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 33 min. | 36 min. | 1 hour 9 min. |
At what time:
- When will I finish if I start the recipe at ... ?
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Step by step recipe
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.
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.
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.
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.
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 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Cooked rice: You can get more informations, or check-out other recipes which use it, for example: Cajun pork with rice., Tomato ladybirds, Gratin of chicken with rice and sautéed mushrooms, Grilled fillet of salmon with corn-salad cream, Crunchy salad, ... All |
 | Breadcrumbs: You can check-out other recipes which use it, like for example: Creamy Comtoise artichoke gratin, Escalopes in a sesame crust, Curried tuna cubes, Crab Cakes, French toast "cordon bleu", ... All |
 | Parsley: You can get more informations, or check-out other recipes which use it, for example: Fish "à la Bordelaise", Veal Marengo, Quartet of brassicas with cream , Tomato tart, Bouquet garni, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Cervelle de Canut, Eggs with tomatoes and courgettes, Aperitif rolls, Ratatouille confite, Cockles and cabbage with smoky cream sauce, ... All |
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