Cooking-ez.com

1,105 easy and fully explained recipes, with 19,452 photos and 77 videos

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.

13,5514.6/5 for 29 ratings

Grade this recipe:

Last modified on: December 30^th 2019

For 4 people, you will need:

0 4 tomatoes
1 fine (or table) salt
2 30 g parsley
3 1 garlic clove
4 1 tablespoon herbes de Provence
5 50 g breadcrumbs
6 salt
7 pepper
8 1 knob butter
9 500 g cooked rice
10 4 tablespoons olive oil
11 2 tablespoons olive oil
Total weight: 1,105 grams

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

Change measures: Metric

Metric weight Metric volumes

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 a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Keeping:

Several days in the fridge, covered with plastic film.

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.

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).

How much will it cost?

For 4 people : 5.13 €
Per person : 1.28 €

Change currency:

Note : These prices are only approximate.

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: Rice and fresh spinach salad, Comtoise stuffed tomatoes, Pollack fillet baked with rice and vegetables., Cajun pork with rice., Quick stuffed courgettes, ... All
	Breadcrumbs: You can check-out other recipes which use it, like for example: Mini Mont d'Or fondue with "spuds in blankets", Wiener Schnitzel, Spicy mustard cauliflower cheese, Crunchy little pieces of fish, Crab Cakes, ... All
	Parsley: You can get more informations, or check-out other recipes which use it, for example: Involtinis, Spaghetti with mussels and basil, Baker's chicken and potato tart, Mackerel rillettes, Baby spinach salad, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Lille style chicken, Melt-in-the mouth meat and vegetables in a sealed casserole, Spaghetti Bolognese, Cauliflower tabouleh, Tomato ladybirds, ... All

Other recipes you may also like

French dressing (vinaigrette)

Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
105,8664/5 for 1 ratings 7 min.

Quail egg canapés

This starter is a small canapé consiting of a toasted and buttered bread slice covered with a slice of smoked ham topped with a fried quail egg.
103,2665/5 for 13 ratings 54 min.

Salmon chard rolls

For this dish only the green part of the chard is used. The blanched leaves are rolled around grilled salmon portions. The rolls are served coated with a savoury lemon sabayon, or the sauce of your choice.
50,0143.8/5 for 12 ratings 1 hour 21 min.

Courgette tart with mint

Fried rounds of courgette in a puff pastry case with a feta and mint filling. You will find that this combination of feta with mint gives an agreeable fresh lift to this tart.
44,4444.1/5 for 16 ratings 1 hour 23 min.

Tomato tatin

A savoury shortcrust pastry with Parmesan is used to cover tomatoes cooked in two stages, first in the pan, then in the oven. As for a classic tart tatin, the whole thing is then turned upside down.
43,5284.8/5 for 18 ratings 2 hours 35 min.

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your email with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.