4266 Tomates Sautées à la Provençale

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut some large tomatoes in half, remove the insides then season them and place cut side down in a frying pan containing some hot oil. When half cooked, turn them over and sprinkle with chopped parsley mixed with a little crushed garlic and some breadcrumbs.

Place in a slow oven to finish cooking; remove and arrange on a dish to serve.