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 Recipe: Provençal Tomatoes
These stuffed tomatoes from southern France are delicious served with soup,
pasta, or rice dishes.
| Yield |
4 servings |
| Time |
40 minutes |
| Tools |
- knife
- cake pan or casserole
- spoon
- bowl
- wooden spoon
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| Ingredients |
- 4 medium tomatoes, ripe but firm
- 4 cloves garlic, minced
- 1 c parsley, chopped
- 3 T basil, chopped
- ¾ c bread crumbs
- ½ c parmesan cheese, grated (optional)
- salt + pepper, to taste
- ¼ c olive oil
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| Directions |
Preheat oven to 400º. Cut the tomatoes in half (top and bottom halves, rather than left/right) and place in pan. Scoop out the seeds and pulp. Discard the seeds, but put the pulp into a bowl. Mix in the remaining ingredients, except for a few T of the olive oil. Fill the tomatoes, drizzle with the remaining olive oil, and bake for about 30 minutes, until brown.
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| Notes |
Adapted from Deborah Madison's Vegetarian Cooking for Everyone. |
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