4262 Tomates Farcies à la Provençale

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Cut some large tomatoes in half, empty them of seeds and place them, cut side down in a frying pan containing very hot oil. Cook them slightly then turn over to cook the outsides; arrange in an earthenware dish and fill them with the following mixture.

For