Tomates à la Provençale
Herb Stuffed Tomatoes
Ingredients
- 4 Tomatoes
- 4 cloves Garlic minced or crushed
- 40 g Breadcrumbs
- ½ cup Parsley finely chopped
- 4 tsp Herbes de Provence
- Olive oil
- Salt and Pepper
Instructions
- Cut tomatoes in half and salt cut sides and then place them upside down on a plate for 15-20 minutes to let some of the water drain out.
- Preheat oven to 220° C / 425° F
- Mix crushed garlic, breadcrumbs, parsley and herbes de Provence with parsley in a bowl, or place it in a mixer and blend it together. Stir in just enough olive oil to coat (you can add more later if you like)
- Heat up a non-stick fry pan with a little bit of oil and when it's nice and hot, place tomatoes cut side down for 2 minutes
- Remove tomatoes from the pan and place cut side up in an oven-safe dish and give a light sprinkling of salt and pepper before covering each tomato with the parsley mixture
- Cook in the oven for 20 minutes
- Serve nice and hot with your favourite meal