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  Added: Apr 07, 2006  •  Visited (377)  •  Print version Print this recipe (35)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
Tomatoes Baked With Bread Crumbs And Garlic
(Tomates a la Provencale)
What You Need:
  • ˝ cup finely chopped fresh parsley
  • 1 tablespoon finely cut fresh basil or 2 teaspoons dried basil, crumbled
  • 1 large garlic clove, finely chopped
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1/3 to ˝ cup olive oil
  • 6 firm ripe tomatoes, 3 to 4 inches in diameter
  • Salt
  • 1 cup dry white homemade bread crumbs, not too fine in texture

  • How To Cook:
    1. Cut the tomatoes in half crosswise. With a finger or the handle of a teaspoon, scoop out the seeds. Sprinkle the inside of the tomatoes with salt and turn them upside down to drain on paper towels. Preheat the oven to 375°F.

    2. In a large mixing bowl, stir together the bread crumbs, parsley, basil, garlic, 1 teaspoon salt and a few grindings of pepper. Add enough olive oil to moisten the stuffing but still leave it crumbly. Fill each tomato half with about 2 tablespoons of the crumb mixture, patting it in and letting it mound up a little in the middle. Arrange the tomato halves in one or two lightly oiled shallow baking dishes; do not crowd them.

    3. Sprinkle a few drops of oil over each half. Bake in the upper third of the oven for 20 to 30 minutes, or until the tomatoes are tender but not limp. With a wide metal spatula, transfer the tomatoes to a heated platter and serve them hot. Or chill the tomatoes and serve them cold, sprinkled with chopped parsley.
    To serve 6
     This recipe is also available in:
    Cuisine » Europe » French
    Main Ingredient » Vegetables » Tomatoes
    Main Ingredient » Bread
    Main Ingredient » Vegetables » Garlic
    Dish » Appetizers


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