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Tomatoes Provençal

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

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.

66 K 4.6/5 (29 reviews)468527

Duration

1 hour 9 min.

Difficulty

Easy

Last modified on: December 30^th 2019

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

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 for this recipe

Preparation

35 min.

Cooking

40 min.

All in all

1 hour 9 min.

Preparation 35 min.

Cooking 40 min.

When should you start or finish this recipe?

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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 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	Carbohydrates	Fats	Calories	Energy
Per 100 g	3 g RDI=5 %	28 g RDI=11 %	43 g RDI=60 %	159 kcal RDI=8 %	669 kJ RDI=8 %
Per person	9 g RDI=15 %	79 g RDI=30 %	121 g RDI=166 %	441 kcal RDI=22 %	1,847 kJ RDI=22 %
Whole recipe	38 g RDI=59 %	318 g RDI=120 %	484 g RDI=664 %	1,764 kcal RDI=88 %	7,388 kJ RDI=88 %