in France

Provençal stuffed tomatoes

updated

Spread the love

Ingredients for 6 servings:

  • 6 large tomatoes
  • 1 garlic clove(s)
  • 1 shallot(s)
  • 4 tbsp parsley, freshly chopped
  • 1 tsp thyme, freshly chopped
  • 60 ml olive oil
  • 40 g breadcrumbs
  • ¼ tsp salt
  • 1 pinch(s) of pepper
  • e.g. Parmesan, freshly grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Side dish to meat and fish dishes

Preheat oven to 200°C (top/bottom heat). Cut the tomatoes in half (cutting at the stem), remove the stems, and hollow out the insides. Finely chop the garlic and shallot and mix with the remaining ingredients. Fill the tomatoes with the filling. If desired, sprinkle some freshly grated Parmesan cheese over the filled tomato halves. Place the tomatoes in an ovenproof baking dish greased with a little olive oil and bake for about 15 minutes. Delicious with grilled food, steak, chops, fish, or simply as an appetizer.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Couscous bread with bamboo shoots and forest honey

Radi – Bavarian radish