4262 Tomates Farcies à la Provençale

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 6 tomatoes, cook 2 tbs chopped onion in oil until lightly coloured; add the coarsely chopped flesh only of 4 tomatoes, a pinch of chopped parsley and a little crushed garlic. Cover and cook for 12 minutes. Finish by adding 4 tbsbreadcrumbs soaked in Bouillon then passed through a sieve; 2 anchovies also passed through the sieve; and a little fatty gravy from a Daube of beef.

Sprinkle the stuffed tomatoes with mixed breadcrumbs and grated cheese, and a little oil; gratinate under the salamander.

These tomatoes may be served hot or cold.

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