Tomatoes A La Provencale Recipe - Cooking Index
Tomatoes A La Provencale Recipe - Cooking Index
| 4 tablespoons | 60ml | Tomatoes - (or 8 small) (medium) |
| 3 | Garlic cloves | |
| 1/2 cup | 46g / 1.6oz | Minced parsley |
| 1/4 cup | 36g / 1.3oz | Plain dry bread crumbs |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Cut the tomatoes in half around the hemisphere. Being careful to keep the skin intact, scoop the pulp out into a bowl. Mince the garlic, then add it, the parsley, and the bread crumbs to the pulp. Taste and correct seasoning, then return the mixture into the hollowed-out skins.
Arrange the tomatoes in a lightly oiled baking dish and place under a preheated broiler for anywhere from 5 to 15 minutes. They are ready when the skins retain their shape and the filling is lightly browned.
This recipe yields 4 servings.
Source:
Cookbook Digest, May/Jun, 1999
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