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.
8,7834.6/5 for 29 ratings
Last modified on: November 5th 2017
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
How long does it take?
Time required for this recipe:
Keeping: Several days in the fridge, covered with plastic film.
| 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 a certain time?
When should I start for the recipe to be ready at a certain time?
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 Step 5, it works well if you use meat juices or a little stock in place of the olive oil.
Nutritional information
How much will it cost?
- For 4 people : 5.13 €
- Per person : 1.28 €
Source
Home made.More recipes?
This recipe uses (among others) | Cooked rice: You can get more informations, or check-out other recipes which use it, for example: Quick stuffed courgettes, Pollack fillet baked with rice and vegetables., Grilled fillet of salmon with corn salad cream, Crunchy salad, Gratin of chicken with rice and sautéed mushrooms, ... All |
| Breadcrumbs: You can check-out other recipes which use it, like for example: Sesame fried scampi, French toast "cordon bleu", Scallops au gratin, Fish in a seed crust, Crunchy little pieces of fish, ... All |
| Parsley: You can get more informations, or check-out other recipes which use it, for example: Rémoulette of celeriac, How to prepare cockles, Mixed salad with curry mayo, Quick prawn curry, Crunchy spring salad, ... All |
| Olive oil: You can get more informations, or check-out other recipes which use it, for example: Endive and beer soup, Green asparagus omelette, Aperitif rolls, Scallops with fondue of leeks, Firied fillet of sea bream with polenta, ... All |
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