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.
50 K 4.6/5 (29 reviews)
1 hour 9 min.
Easy
12 people
12 IngredientsLast modified on: December 30th 2019
For 12 people, you will need:
- 1
12 tomatoes - 2
fine (or table) salt - 3
90 g parsley - 4
3 cloves garlic - 5
3 tablespoons herbes de Provence - 6
150 g breadcrumbs - 7 salt
- 8
pepper - 9
3 knobs butter - 10
1 kg 500 g cooked rice - 11
12 tablespoons olive oil - 12 6 tablespoons olive oil
- Total weight: 3,315 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 90 g parsley (leaves only), 3 cloves garlic (peeled), 3 tablespoons herbes de Provence, 150 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 500 g cooked rice evenly in the bottom.
Pour 12 tablespoons olive oil over to stop it drying out too much in the oven.
Butter a gratin dish and spread the 1 kg 500 g cooked rice evenly in the bottom.
Pour 12 tablespoons olive oil over to stop it drying out too much in the oven.
Stage 6 - 3 min.
Pour 6 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 | 120 RDI=50 % | 960 RDI=90 % | 1,450 RDI=220 % | 5,290 RDI=270 % | 22,160 RDI: 270 % |
| 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 12 people : 15.45 €
- Per person : 1.30 €
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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: Comtoise stuffed tomatoes, Pollack fillet baked with rice and vegetables., Quick stuffed courgettes, Tomato ladybirds, New Italian-style peas, ... See them all 25
Breadcrumbs
Like these other recipes: French toast "cordon bleu", Vegetable tian, Sesame fried scampi, Escalopes in a sesame crust, Escalope cordon bleu, ... See them all 18
Parsley
Like these other recipes: Bistro sandwich, Grilled ham and bechamel sandwiches, Lebanese Tabbouleh, Veal Marengo, Breton coleslaw, ... See them all 159
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