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Name: Tomatoes Provençal
Prep time: 33 min
Cook time: 36 min
Total time: 1 h 9 min
Yield: 4 people
Cuisine: french
Ingredients: 4 tomatoes; fine (or table) salt; 30 g parsley; 1 garlic clove; 1 tablespoon herbes de Provence; 50 g breadcrumbs; salt; pepper; 1 knob butter; 500 g cooked rice; 4 tablespoons olive oil; 2 tablespoons olive oil

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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.

7,8144.6/5

Last modified on: November 5^th 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

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Measures:

How long does it take?

Fulfillment

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

Preservation:

Several days in the fridge, covered with plastic film.

At what time?

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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 Step 5, it works well if you use meat juices or a little stock in place of the olive oil.

Nutritional information

% 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

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Source

Home made.

More recipes?

This recipe use (among others)

	Cooked rice: You can get more informations, or check-out other recipes which use it, for example: Comtoise stuffed tomatoes, Tomato ladybirds, Seared tuna with lemon and lime, Pollack fillet baked with rice and vegetables., Rice and peas, ... All
	Breadcrumbs: You can check-out other recipes which use it, like for example: Fish in a seed crust, Curried tuna cubes, Wiener Schnitzel, Scallops au gratin, Fish "à la Bordelaise", ... All
	Parsley: You can get more informations, or check-out other recipes which use it, for example: Meatballs, French toast "cordon bleu", Alsatian-style salad, Artichokes with beef, Spaghetti with mussels and basil, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Scallops with cabbage julienne, Alsatian-style salad, Thin endive tart, Fish fillet with preserved lemons, Tapenade, ... All

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