Tomatoes à la provençale

Cooked tomatoes are my favorite food ever. Roasted, stuffed, à la provençale, in sauce… I love all dishes that include cooked tomatoes. If you are not familiar with this dish, it is a southern french way of cooking tomatoes that is so good! In the summer, we all eat an abundance of tomato salad but turn your oven on and make this one, you’ll not regret the heat!

It is so easy to make, it makes a killed side for bbq parties or with a big salad. You just need to blend everything in the food processor and spread on the beautiful tomatoes. You can not go wrong here!

Tomatoes à la provençale (serves 6) :

  • 6 big tomatoes
  • 3-4 garlic cloves
  • 1/2 bunch of parsley
  • 12 tsp breadcrumbs
  • Olive oil
  • Salt and pepper

Preheat the oven at 150°C/300°F.

Peel the garlic cloves. Wash and pat dry the parsley. Add in a food processor garlic cloves and parsley (leaves and stalks), add until finely chopped but not pureed.

Cut the tomatoes in half.

In a bowl, add the chopped parsley and garlic. Add the breadcrumbs and 2 tsp olive oil. Mix well.

Dans un bol, ajoutez l’ail et le persil mixé. Versez-y la chapelure et 2 cuillères à café d’huile

Put the tomatoes in a baking dish. Spread the mixture on the tomatoes. Drizzle each tomatoes with a little bit of oil.

Bake for 30-40 minutes depending on your oven.

Eat warm.

  

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