Tomatoes Provençal


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.
44K 4.6/5 based on 29 reviews
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Last modified on: December 30th 2019

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For 12 people, you will need:

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Times for this recipe
Preparation: 33 min.
Cooking: 36 min.
All in all: 1 hour 9 min.
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Step by step recipe


Stage 1 - 15 min.
Tomatoes Provençal
Peel 12 tomatoes, then cut out and discard the hard stalk end.

Stage 2 - 1 min.
Tomatoes Provençal
Cut the tomatoes in half horizontally.

Stage 3 - 3 min.
Tomatoes Provençal
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.
Tomatoes Provençal
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.

Stage 5 - 3 min.
Tomatoes Provençal
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.

Stage 6 - 3 min.
Tomatoes Provençal
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.

Stage 7 - 3 min.
Tomatoes Provençal
Turn the tomatoes and fry for a further 2 or 3 minutes.

Stage 8 - 2 min.
Tomatoes Provençal
Sit the tomatoes on the rice.

Stage 9 - 4 min.
Tomatoes Provençal
Top each tomato with a generous layer of the stuffing mixture, then trickle a little olive oil over.

Stage 10 - 30 min.
Tomatoes Provençal
Bake for about 30 minutes.

Stage 11
Tomatoes Provençal
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 recipe120 50 %960 90 %1,450 220 %5,290 270 %22,160 270 %
Per 100 g3 1 %30 3 %40 7 %160 8 %670 8 %
Per person9 4 %80 8 %120 20 %440 20 %1,850 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, leaven, Milk
How much will it cost?
  • For 12 people : 15.40 €
  • Per person : 1.28 €

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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.
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