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.
46 K 4.6/5 (29 reviews)
1 hour 9 min.
Easy
8 people
12 IngredientsLast modified on: December 30th 2019
For 8 people, you will need:
- 1
8 tomatoes - 2
fine (or table) salt - 3
60 g parsley - 4
2 cloves garlic - 5
2 tablespoons herbes de Provence - 6
100 g breadcrumbs - 7 salt
- 8
pepper - 9
2 knobs butter - 10
1 kg cooked rice - 11
8 tablespoons olive oil - 12 4 tablespoons olive oil
- Total weight: 2,210 grams
Change measures:
Times for this recipe
Preparation: 35 min.
Cooking: 40 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 60 g parsley (leaves only), 2 cloves garlic (peeled), 2 tablespoons herbes de Provence, 100 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 1 kg cooked rice evenly in the bottom.
Pour 8 tablespoons olive oil over to stop it drying out too much in the oven.
Butter a gratin dish and spread the 1 kg cooked rice evenly in the bottom.
Pour 8 tablespoons olive oil over to stop it drying out too much in the oven.
Stage 6 - 3 min.
Pour 4 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 | 80 RDI=30 % | 640 RDI=60 % | 970 RDI=150 % | 3,530 RDI=180 % | 14,780 RDI: 180 % |
| Per 100 g | 3 RDI=1 % | 30 RDI=3 % | 40 RDI=7 % | 160 RDI=8 % | 670 RDI: 8 % |
| Per person | 9 RDI=4 % | 80 RDI=8 % | 120 RDI=20 % | 440 RDI=20 % | 1,850 RDI: 20 % |
How much will it cost?
- For 8 people : 10.30 €
- Per person : 1.30 €
Change currency: 
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: Rice and peas, Grilled fillet of salmon with corn-salad cream, Cajun pork with rice., Tomato ladybirds, Rice with spring greens, ... See them all 24
Breadcrumbs
Like these other recipes: Fish "à la Bordelaise", French toast "cordon bleu", Spicy mustard cauliflower cheese, Escalope cordon bleu, Eggplant Polpette, ... See them all 18
Parsley
Like these other recipes: Bolognaise lasagne, Green Piedmont Salad, Fish terrine with spinach and tomatoes, Grandma's salad, Eggs with green asparagus and Parmesan cheese, ... See them all 158
Olive oil
Like these other recipes: Polpete, Leek fondue, Scallop and leek pancakes, Spicy seafood plancha, Endives , ... See them all 510
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