VCE: Tomatoes Provencal

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* Exported from MasterCook *

 

Tomatoes Provencal

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 432

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

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4 medium firm ripe tomatoes -- or 8 small

3 garlic cloves -- to taste, up to 4

1 cup parsley leaves

preferably flat-leaf

3 tablespoons chopped basil

3/4 cup bread crumbs made from day-old

bread

Salt and freshly milled pepper

Extra virgin olive oil

 

SERVES 4

 

Parsley, garlic, and tomato are a timeless combination.

 

Preheat the oven to 400F. Lightly oil a gratin dish. Cut the tomatoes in

half around their equators and gently remove the seeds with your

fingertips. Chop the garlic, parsley, and basil together, then mix them

with the bread crumbs and season well with salt and pepper. Lightly fill

the tomatoes with this mixture, set them in the gratin dish, and thread

olive oil generously over their tops. Bake for 30 minutes. They'll be

soft, so remove them carefully from the dish.

 

Moroccan Stuffed Tomatoes: A few years ago, I enjoyed these at a seaside

cafe in Morocco. Though called tomatoes Provencal on the menu, instead of

parsley the filling was rich with the flavors of mint and cilantro. Fill

the tomatoes with Chermoula (see separate recipe) cover with bread crumbs

and/or grated cheese then bake as described. (To make this more

substantial, fill the tomato with rice or couscous first and spoon the

sauce over the top.) Serves 4.

 

Stuffed Tomatoes: Choose ripe but fairly firm tomatoes for stuffing so that

they'll hold up to the oven's heat. If necessary, slice a sliver off the

bottom so that they can stand, slice a quarter off the top, and gently

scoop out the seeds and pulp with your fingers. Discard the seeds and use

the pulp in the filling.

 

 

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