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.
10,1814.6/5 for 29 ratings
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Last modified on: November 5th 2017

For 4 people, you will need:

Change those ingredients for: 2 people 4 people 8 people 12 people

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
33 min.36 min.1 hour 9 min.
Keeping: Several days in the fridge, covered with plastic film.
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Step by step recipe


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

Stage 2 - 1 min.
Tomatoes Provençal : Photo of step #2
Cut the tomatoes in half horizontally.

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

Stage 8 - 2 min.
Tomatoes Provençal : Photo of step #8
Sit the tomatoes on the rice.

Stage 9 - 4 min.
Tomatoes Provençal : Photo of step #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 : Photo of step #10
Bake for about 30 minutes.

Stage 11
Tomatoes Provençal : Photo of step #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

Whole recipe
Energetic valueProteins CarbohydratesFats
1,765 Kcal or 7,390 Kj14 gr84 gr154 gr
88 %5 %8 %23 %
Per 100 g
Energetic valueProteins CarbohydratesFats
160 Kcal or 670 Kj1 gr8 gr14 gr
8 %<1 %1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
441 Kcal or 1,846 Kj3 gr21 gr39 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).

How much will it cost?

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)
Cooked riceCooked rice: You can get more informations, or check-out other recipes which use it, for example: Tomato ladybirds, Pollack fillet baked with rice and vegetables., Comtoise stuffed tomatoes, Gratin of chicken with rice and sautéed mushrooms, Crunchy salad, ... All
BreadcrumbsBreadcrumbs: You can check-out other recipes which use it, like for example: Wiener Schnitzel, French toast "cordon bleu", Fish "à la Bordelaise", Curried tuna cubes, Crab Cakes, ... All
ParsleyParsley: You can get more informations, or check-out other recipes which use it, for example: Lentil and cold-meat salad, Beef Wellington, Chicken and mushroom brik rolls, White asparagus salad, Warm autumn salad, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Ratatouille, Sautéd broccoli with ham, Cheese tart, Shallot confit tart, Gratin of Endives with Mont d'Or, ... All

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