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.
44K 4.6/5 based on 29 reviews
Last modified on: December 30th 2019
Keywords for this recipe: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
Change measures:
Times for this recipe
Preparation: 33 min.
Cooking: 36 min.
All in all: 1 hour 9 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end 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 stage 5, it works well if you use meat juices or a little stock in place of the olive oil.
Keeping: Several days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 40 20 % | 320 30 % | 480 70 % | 1,760 90 % | 7,390 90 % |
| Per 100 g | 3 1 % | 30 3 % | 40 7 % | 160 8 % | 670 8 % |
| Per person | 9 4 % | 80 8 % | 120 20 % | 440 20 % | 1,850 20 % |
How much will it cost?
- For 4 people : 5.13 €
- Per person : 1.28 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cooked rice
You can get more informations, or check-out other recipes which use it, for example: Seafood rice salad, Pollack fillet baked with rice and vegetables., Baby broad beans and peas with rice and mascarpone , Rice à la grecque, Prawn salad with a crunch, ... See them all 24
Breadcrumbs
Like these other recipes: Scallops au gratin, Wiener Schnitzel, Escalopes in a sesame crust, Vegetable tian, Crab Cakes, ... See them all 17
Parsley
Like these other recipes: Fish terrine with spinach and tomatoes, Avocado and celery remoulade, Country vegetable soup, Pork Chops Champvallon style, Ham and endives au gratin, ... See them all 156
Olive oil
Like these other recipes: Summer Salmon Blanquette, Quick flaky pizza, Endive gratin with cancoillotte, Ratatouille, Endive and cheese salad with croutons, ... See them all 504
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