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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.

6,4004.6/5

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Last modified on: November 5th 2017

For 4 people, you will need:

How long does it take?

PreparationCookingStart to finish
33 min.36 min.1 hour 9 min.
Preservation: Several days in the fridge, covered with plastic film.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
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Step by step recipe

1 Tomatoes Provençal : Photo of step #1Peel 4 tomatoes, then cut out and discard the hard stalk end. 15 min.
2 Tomatoes Provençal : Photo of step #2Cut the tomatoes in half horizontally. 1 min.
3 Tomatoes Provençal : Photo of step #3Sprinkle 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 Tomatoes Provençal : Photo of step #4Prepare 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 Tomatoes Provençal : Photo of step #5Preheat 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 Tomatoes Provençal : Photo of step #6Pour 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 Tomatoes Provençal : Photo of step #7Turn the tomatoes and fry for a further 2 or 3 minutes. 3 min.
8 Tomatoes Provençal : Photo of step #8Sit the tomatoes on the rice. 2 min.
9 Tomatoes Provençal : Photo of step #9Top each tomato with a generous layer of the stuffing mixture, then trickle a little olive oil over. 4 min.
10 Tomatoes Provençal : Photo of step #10Bake for about 30 minutes. 30 min.
11 Tomatoes Provençal : Photo of step #11Serve 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

Whole recipe
CaloriesProteins CarbohydratesFats
579039 gr319 gr484 gr
289 %15 %30 %73 %
Per 100 g
CaloriesProteins CarbohydratesFats
5243 gr29 gr44 gr
26 %1 %3 %7 %
Per person
CaloriesProteins CarbohydratesFats
19 gr79 gr121 gr
72 %4 %8 %18 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 4 people : 5.13 €
Per person : 1.28 €

Note : These prices are only approximate.

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Source: Home made.
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More recipes?

This recipe use (among others)
Cooked riceCooked 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
BreadcrumbsBreadcrumbs: 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
ParsleyParsley: 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 oilOlive 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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