Tomatoes Provençal

A recipe from cooking-ez.com

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

Times:

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

Step by step recipe

1	Peel 4 tomatoes, then cut out and discard the hard stalk end.
2	Cut the tomatoes in half horizontally.
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.
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.
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.
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.
7	Turn the tomatoes and fry for a further 2 or 3 minutes.
8	Sit the tomatoes on the rice.
9	Top each tomato with a generous layer of the stuffing mixture, then trickle a little olive oil over.
10	Bake for about 30 minutes.
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.

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