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.
6,4004.6/5
Last modified on: November 5th 2017
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
How long does it take?
| Preparation | Cooking | Start to finish |
|---|---|---|
| 33 min. | 36 min. | 1 hour 9 min. |
At what time?When will I finish if I start the recipe at a certain time?
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Step by step recipe
| 1 |  | Peel 4 tomatoes, then cut out and discard the hard stalk end. | 15 min. |
| 2 |  | Cut the tomatoes in half horizontally. | 1 min. |
| 3 |  | 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. | 3 min. |
| 4 |  | 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. |
5 min. |
| 5 |  | 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. |
3 min. |
| 6 |  | 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. |
3 min. |
| 7 |  | Turn the tomatoes and fry for a further 2 or 3 minutes. | 3 min. |
| 8 |  | Sit the tomatoes on the rice. | 2 min. |
| 9 |  | Top each tomato with a generous layer of the stuffing mixture, then trickle a little olive oil over. | 4 min. |
| 10 |  | Bake for about 30 minutes. | 30 min. |
| 11 |  | Serve 2 tomato halves per person on a bed of rice. |
Remarks
In Step 5, it works well if you use meat juices or a little stock in place of the olive oil.
Nutritional information
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How much will it cost?
For 4 people : 5.13 €
Per person : 1.28 €
Source: Home made.
More recipes?
This recipe use (among others) | Cooked rice: You can get more informations, or check-out other recipes which use it, for example: Prawn salad with a crunch, Grilled fillet of salmon with corn salad cream, Gratin of chicken with rice and sautéed mushrooms, Seared tuna with lemon and lime, Tomato ladybirds, ... All |
 | Breadcrumbs: You can check-out other recipes which use it, like for example: Crunchy little pieces of fish, Curried tuna cubes, Fish in a seed crust, Sesame fried scampi, Wiener Schnitzel, ... All |
 | Parsley: You can get more informations, or check-out other recipes which use it, for example: Eggs with mayonnaise, Chicken and mushroom pie, Poivrade Artichoke Salad, Meatballs, Artichokes with beef, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Ratatouille confite, Fish fillet in express cooking envelope, Leek and tuna loaf, Canapés of red mullet with poppy seeds, Tomato ladybirds, ... All |
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