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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.

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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?
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Step by step recipe

Stage 1
15 min.
Tomatoes Provençal : Photo of step #1 Peel 4 tomatoes, then cut out and discard the hard stalk end.
Stage 2
1 min.
Tomatoes Provençal : Photo of step #2 Cut the tomatoes in half horizontally.
Stage 3
3 min.
Tomatoes Provençal : Photo of step #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.
Stage 4
5 min.
Tomatoes Provençal : Photo of step #4 Prepare the stuffing by blending together 2 tablespoons parsley (leaves only), 1 garlic clove (peeled), 1 tablespoon herbes de Provence, ¼ cup breadcrumbs, salt and pepper.

This will give you a nice green crumbly mixture or thick paste.

Set aside.
Stage 5
3 min.
Tomatoes Provençal : Photo of step #5 Preheat the oven to 390°F (200°C).

Butter a gratin dish and spread the 3 ½ cups cooked rice evenly in the bottom.

Pour 4 tablespoons olive oil over to stop it drying out too much in the oven.
Stage 6
3 min.
Tomatoes Provençal : Photo of step #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.
Stage 7
3 min.
Tomatoes Provençal : Photo of step #7 Turn the tomatoes and fry for a further 2 or 3 minutes.
Stage 8
2 min.
Tomatoes Provençal : Photo of step #8 Sit the tomatoes on the rice.
Stage 9
4 min.
Tomatoes Provençal : Photo of step #9 Top each tomato with a generous layer of the stuffing mixture, then trickle a little olive oil over.
Stage 10
30 min.
Tomatoes Provençal : Photo of step #10 Bake for about 30 minutes.
Stage 11
Tomatoes Provençal : Photo of step #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

% 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: Comtoise stuffed tomatoes, Quick stuffed courgettes, Tomato ladybirds, Madras rice, Prawn salad with a crunch, ... All
BreadcrumbsBreadcrumbs: You can check-out other recipes which use it, like for example: Wiener Schnitzel, Scallops au gratin, Crab Cakes, Crunchy little pieces of fish, Fish in a seed crust, ... All
ParsleyParsley: You can get more informations, or check-out other recipes which use it, for example: Cauliflower tabouleh, Eggs with mayonnaise, Escalope of veal in a cream sauce, Sautéed Pork with Peanuts, Like a Boursin with garlic and herbs, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Gratin of chicken with rice and sautéed mushrooms, Preserved tomatoes, Creamy risotto with diced vegetables and flax seeds, Crispy potato and mushroom brik rolls, Ham "friand" pie, ... All

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