Provençal tomatoes

Ingredients for 4 servings:

• 6 beefsteak tomatoes
• 1 bunch of parsley
• 1 bunch of basil
• 3 garlic cloves
• 140 g breadcrumbs
• 1 tsp salt
• 4 tbsp olive oil
• n. B. Pfeffer

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

…a summery appetizer…

Wash the tomatoes and cut off the tops. Remove the seeds and septa with a spoon, discarding the “tops.” Then turn the tomatoes upside down and let them drain. Mix the herbs, chopped garlic, and breadcrumbs with the salt and pepper, then stir in enough olive oil to make the mixture moist but still crumbly. Salt the insides of the hollowed-out tomatoes, fill them with the mixture, and place them in one or two shallow ovenproof dishes. Drizzle the remaining oil over the tomatoes. Bake in a preheated oven at approximately 180°C (350°F) for about 20-30 minutes and serve with baguette and a fresh wine. >Bon appetit< P.S. The “tomates Provençale” are also delicious cold…