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Cherry Tomatoes Provençale
Preparation info
6
Servings- Difficulty
Easy
Appears in
Published 1966
Ingredients
36 ⅓ cup 2
Method
Remove the stems from the tomatoes. Cut a slice from the top of each tomato and scoop out the pulp with a melon-ball cutter. Put the pulp through a coarse sieve to remove the seeds. Reserve the pulp.
Preheat oven to hot ( .400°F .)
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