These stuffed tomatoes from southern France are delicious served with soup, pasta, or rice dishes.
Yield: 4 servings
Time: 40 minutes
Tools
- baking dish
- knife
- spoon
- bowl
- wooden spoon
Ingredients
- several T olive oil
- 4 medium tomatoes, ripe but firm
- 4 cloves garlic, minced
- 1 c parsley, chopped
- 3 T basil, chopped
- ¾ c bread crumbs
- ½ c cashew parmesan, grated or mock parmesan
- salt + pepper, to taste
Directions
Preheat oven to 400°. Lightly oil the baking dish.
Cut the tomatoes in half at the equator (to create top and bottom halves, rather than left/right).
Scoop out the seeds and discard. Dice the pulp and place in bowl, along with the garlic, herbs, crumbs, and parmesan.
Fill the tomatoes and drizzle with oil.
Bake for about 30 minutes, until golden brown.
Notes
Adapted from the recipe for "Stuffed tomatoes provençal" in Vegetarian Cooking for Everyone (read my review).
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