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 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: 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 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 50 % | 960 90 % | 1,450 220 % | 5,290 270 % | 22,160 270 % |
| 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 12 people : 15.40 €
- 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: Quick stuffed courgettes, Glazed mushrooms with plain rice, Rice and zucchini salad with paprika, Rice à la grecque, Crunchy salad, ... See them all 24
Breadcrumbs
Like these other recipes: Wiener Schnitzel, French toast "cordon bleu", Curried tuna cubes, Escalopes in a sesame crust, Vegetable tian, ... See them all 17
Parsley
Like these other recipes: Nanou's red cabbage salad, Comtoise endive salad, Kérinou slices, Bistro celery salad, Lemony cabbage and potato salad, ... See them all 156
Olive oil
Like these other recipes: Pan bagnat, Pan-fried cheese, egg and spinach toastie, Quick flaky pizza, Little vegetable omelettes, Roast Brussels sprouts with sage and lemon, ... See them all 504
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