Tomates a la Provençale

Provençal stuffed tomatoes

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Preparation info

  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      50 min

Appears in

The Cooking of Provence

The Cooking of Provence

By Patricia Lousada

Published 1995

  • About

These are delicious with all meats and fish.

Ingredients

  • 6 medium or 4 large tomatoes
  • 75 g (3 oz)

Method

Cut the tomatoes in half cross ways. Gently squeeze out the seeds and juice using your fingers, and discard. Season with salt and leave upside down to drain on kitchen paper.

Preheat the oven to Gas Mark 5/190°C/375°F.

Mix together the breadcrumbs, garlic, parsley, basi