Guest guest Posted June 8, 1999 Report Share Posted June 8, 1999 * Exported from MasterCook * Tomatoes A La Provencale Recipe By : Bon Appetit 5/99 Serving Size : 6 Preparation Time :0:00 Categories : Tomatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium firm tomatoes 3 tablespoons extra-virgin olive oil 3 garlic cloves -- chopped 1 teaspoon fennel seeds -- lightly crushed 2 cups fresh french bread crumbs 1/4 cup chopped assorted fresh herbs Preheat oven to 425 F. Core tomatoes and halve horizontally; remove seeds and pulp. Sprinkle cut side of tomatoes with salt. Place tomatoes, cut side down, on rack; let tomatoes stand 15 minutes. Heat oil in heavy large skillet over medium-high heat. Add garlic and fennel and saute 1 minute. Add breadcrumbs and saute until crisp (do not let brown), about 4 minutes. Mix in herbs. Season to taste with salt and pepper. Arrange tomatoes, cut side up, in single layer in large baking dish. Fill with breadcrumb mixture. Bake until tomatoes soften and crumbs are deep golden brown, about 15 minutes. Transfer to platter and serve. - - - - - - - - - - - - - - - - - - NOTES : Suggested herb mixure: basil, sage, rosemary, and mint. Serve with Leg of Lamb with Artichokes (Meats) Quote Link to comment Share on other sites More sharing options...
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