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Tomato Provencale Recipes
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.
GETTING READY 1 Preheat oven to 500 degrees. 2 Wash the tomatoes and discard the stems. Keep aside. 3 Press the garlic and chop the parsley. Place aside covered. 4 Prepare a shallow roasting pan. MAKING 5 In a bowl combine garlic parsley bread crumbs oil and
GETTING READY 1 Preheat oven to 350 F. 2 Use a wide shallow baking dish to grease with butter. 3 Horizontally slice the tomatoes in half. 4 Place the half tomatoes close to each other in the dish by keeping the cut side upward. 5 Lightly spread mustard on top.
Tomatoes Provencale With French Mustard
Fry bacon in a medium skillet until crisp remove bacon reserving drippings in skillet. Drain bacon and set aside. Saute garlic onion and mushrooms in skillet until tender. Stir in bacon flour and seasoned salt. Cut tomatoes into 1 2 inch slices. Place half of
MAKING 1. In a boiling salted water cook the potatoes with the lid on for fifteen minutes till tender drain and return to the pan and shake over low heat till dry and fluffy 2. Add it to a large bowl drizzle a combination if oil and vinegar as dressing let it
Tomato Cups Provencale
Pre heat the oven to 400 F. Halve the tomatoes and place them in a frying pan with the oil cut side down. Cook for 5 minutes over a medium heat. Pierce the tomato skins with a fork and peel the skins off as they warm. Remove the tomatoes onto a plate. Melt the
Tomatoes Provencale Casserole
Preheat oven to 425 degrees. In a greased shallow baking dish arrange tomatoes. In a small bowl combine bread crumbs onion parsley garlic margarine basil salt and pepper mix well. Sprinkle over tomatoes. Bake for 8 to 10 minutes or until tender.
Tomato Wedges Provencal
Halve tomatoes crosswise and remove seeds by pressing each half in your hand. Heat the oil in a large frying pan. Place tomatoes in oil cut side down cook over medium heat about 3 minutes. Turn sprinkle cut side with salt pepper and sugar mixed together. Place
Cut a slice from each tomato if this is done at the stalk end the tomatoes stand upright more easily. Carefully scoop out the centre pulp leaving the cases intact. Drain them and season lightly. The right hand column gives suggestions for using the tomato pulp
1. Cut out stem ends from tomatoes. Cut tomatoes in half crosswise. Brush salad dressing over cut sides of tomatoes. 2. In a small bowl combine remaining ingredients and mix lightly. Spoon evenly over tomato halves. 3. Place on broiler pan. Broil 5 inches from
Broiled Tomatoes Provencal
Preheat oven to 425 . Place garlic shallot herbs salt and pepper and 3 tablespoons of the oil in bowl and mash to a coarse paste with the back of a wooden spoon. Grease baking dish with remaining oil. Place tomato halves in dish cut side up and spread with
Baked Tomatoes Provencale
Arrange tomatoes cut side up in greased shallow pan. Spread tomatoes lightly with mustard sprinkle with salt and pepper. Combine breadcrumbs parsley onion if desired and olive oil sprinkle over tomatoes. Bake at 450 for 10 to 15 minutes or until breadcrumb
1. Start heating oven to 350 F. 2. In skillet saute bacon until crisp add garlic onion and mushrooms saute until golden. Stir in 1 teaspoon seasoned salt and flour. 3. Spread half of tomato slices in 10 bv 6 by 2 inch baking dish sprinkle with seasoned salt.
Saute bacon until crisp add onion and mushrooms. Saute stirring until golden stir in salt and flour. Arrange half the tomato slices in buttered 10 x 6 x 2 inch baking dish. Top with onion mushroom mixture sprinkle with 3 tablespoons cheese. Add remaining
1. Rinse tomatoes core cut in half crosswise and gently squeeze out seeds. Drain cut side down on towels. 2. Pour 1 tablespoon oil into a 10 to 12 inch frying pan over medium high heat. When oil is hot set as many tomatoes as will fit in a single layer cut
In a heavy frying pan or metal dish melt 2 tablespoons of the butter over hottest coals. Add onion parsley sugar and wine. Bring mixture to a boil stirring occasionally. Add tomatoes to pan and mix gently until heated through. Add the remaining 2 tablespoons
Cut large ripe tomatoes in half and make a deep cross in the pulp. Rub salt pepper and minced garlic into the cross and over the cut surface. Spread chopped parsley over and press it well in. Pour little oil on top and place under grill or in oven until top is