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Tomatoes Provencale

world.food's picture
Ingredients
  Bread slices 1 Large (3/4 Inch Thick, Coarse Bread)
  Garlic clove 1 Medium, coarsely chopped
  Flat-leaf parsley 3 Tablespoon, chopped
  Dried thyme 1⁄4 Teaspoon
  Salt To Taste
  Black pepper To Taste, coarsely ground
  Ripe tomatoes 36 Ounce (6 Medium Size, 6 Ounce Each)
  Extra virgin olive oil 4 Tablespoon
Directions

GETTING READY
1. Toast the bread lightly and then roughly break it into large chunks.
2. In a food processor, put together roasted break, garlic and parsley.
3. Pulse the machine on and off for about 15 seconds; just to get bread crumbs of medium size.
4. Transfer the mixture to a bowl and season with thyme, salt and pepper.
5. Preheat the oven to 350° F.
6. Cut tomatoes crosswise in halves.
7. Using a small melon bailer, scoop out some of the center pulp from the tomato halves.
8. Discard seeds and finely chop the pulp.
9. Add the chopped tomato pulp to the crumb mixture.
10. Add 2 tablespoons of the olive oil to crumb and mix well.
11. Divide the crumb mixture equally into 12 portions and stuff into the tomato halves.

MAKING
12. On a baking sheet, arrange the tomatoes.
13. Drizzle the remaining 2 tablespoons olive oil over them.
14. Bake for 20 minutes until bubbly.

FINALISING
15. In a preheated broiler, broil tomatoes at a height of 4 to 5 inches from the heat source.
16. Heat for about 30 seconds until the surface is golden.

SERVING
17. Serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Side Dish
Method: 
Baked
Dish: 
Dry Curry
Interest: 
Holiday, Party, Healthy
Ingredient: 
Tomato
Preparation Time: 
10 Minutes
Cook Time: 
21 Minutes
Ready In: 
31 Minutes
Servings: 
4

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