4266 Tomates Sautées 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, 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.