PROVENCAL TOMATOES
Steps:
- Preheat the oven to 400 degrees F.
- Cut the cores from the tomatoes, removing as little as possible. Cut them in half crosswise and, with your fingers, remove the seeds and juice. Place the tomato halves in a baking dish.
- In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme, and 1 teaspoon salt. Sprinkle the tomato halves generously with salt and pepper. With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture. Bake the tomatoes for 15 minutes, or until they're tender. Sprinkle with the cheese, drizzle with olive oil, and bake for 30 seconds more. Serve hot or at room temperature.
PROVENCAL STUFFED TOMATOES
Stuffed tomatoes are best eaten in the summer when the tomatoes are sweet and succulent. If you start with a bad tomato you'll end up with a bad stuffed tomato. The sweet juices of the tomato co-mingle with the olive oil and the herbs and soak into the bread. The olives and Parmesan add texture and saltiness. After trying these, you'll never look at a baked tomato the same again. These tomatoes are great served with lamb, chicken and fish.
Provided by Food Network
Categories side-dish
Time 1h10m
Yield 8 tomatoes
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Arrange the bread cubes on a baking sheet and lightly toast in the oven, about 10 minutes. Let cool.
- Increase the oven to 400 degrees F.
- Remove the cores from the top of the tomatoes and cut the top off the tomato 1/4 of the way down. Reserve the tops. Slice enough of the bottom off each tomato, so it stands up, but don't cut through to the seed. (If you cut too deep, patch the hole with the piece you have just sliced off, by placing it in the bottom after you've hollowed it out.)
- Using a melon baller, carefully scoop the inside of the tomatoes out, taking care not to penetrate the sides and create holes. Collect the balls of pulp and chop coarsely. Press the juice and seeds through a strainer. Add the strained juice to the chopped pulp.
- In a bowl, mix together the tomato pulp, Parmesan, olives, olive oil, parsley, basil, oregano, and garlic. Toss with the bread cubes and season with salt and pepper. Let the mixture sit until the bread cubes have soaked up most of the moisture.
- Season the interior of each tomato with salt and black pepper. Stuff each tomato with 1 bread cube and as much as herb olive mixture that you can pack in. Top with the reserved tomato tops and stick a toothpick through the center of the top to keep it from sliding off while it bakes. Place the stuffed tomatoes in a roasting pan that has been drizzled with olive oil. Drizzle the tops of tomatoes with olive oil and season with salt and pepper. Roast until bubbling and tender, about 30 to 40 minutes.
EASY STUFFED TOMATOES PROVENçAL
Stuffed Tomatoes Provençal is a classic French recipe where fresh tomatoes are stuffed with a delicious breadcrumb mixture and drizzled with olive oil. It is a quick and easy dish to prepare that can be made ahead of time. These stuffed tomatoes are a perfect side dish for meals ranging from elegant to every day.
Provided by Chula King
Categories Side Dish
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Line a rimmed baking sheet with non-stick aluminum foil. Set aside.
- Core the tomatoes and cut in half horizontally. Scoop out pulp and seeds. Set aside.
- Make the fresh breadcrumbs by pulse processing bread in food processor fitted with a steel blade 10 times. (See Tip 2)
- Transfer breadcrumbs to bowl. Add shallots, parsley, Parmesan cheese, garlic, salt, Herbes de Provence, pepper and 2 tablespoons of olive oil. Stir to combine.
- Stuff each of the tomato halves with the bread stuffing. Drizzle with remaining one teaspoon of olive oil. (Can be made in advance up to this point.)
- Bake stuffed tomatoes in preheated 400°F oven for 20 minutes or until tops are golden brown.
- Yield: 4 stuffed tomatoes. (See Tip 3)
Nutrition Facts : Calories 127 kcal, Carbohydrate 11 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 2 mg, Sodium 399 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 6 g, ServingSize 1 serving
TOMATES FARCIES (STUFFED TOMATOES)
A simple mixture of bread crumbs and herbs is all you need to make these Provençal baked stuffed tomatoes. Serve them with nearly any summer meal, even for breakfast alongside fried eggs.
Provided by David Tanis
Categories breakfast, brunch, vegetables, appetizer, side dish
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. With a paring knife, core tomatoes. Use a teaspoon to scoop out the center of each tomato. Season tomatoes with salt and pepper and place in a baking dish.
- Mix together bread crumbs, garlic, parsley, basil, thyme, cheese and red pepper, if using. Put 2 to 3 tablespoons of bread-crumb mixture in the hollow of each tomato.
- Bake 30 minutes, until bread-crumb mixture is nicely browned and tomatoes are soft. Let cool slightly before serving.
Nutrition Facts : @context http, Calories 92, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 2 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 332 milligrams, Sugar 4 grams
PROVENCAL TOMATO STUFFED BELL PEPPERS
This recipe is from the Cooking Club of America - It is a specialty dish from Southern France. The color is gorgeous both on the plate or on a platter for a buffet. Try adding a chopped Jalapeno pepper and some Parmesan Cheese for the last few minutes od baking. Works well in a toaster oven.
Provided by Bergy
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Lightly brush an 8" baking pan with 1 tsp of the olive oil.
- Place cut, cleaned peppers in the baking pan, cut side up, single layer.
- Place 2 tomatoe halves cut side down inside each pepper.
- Sprinkle with Herbs de Provence, salt and then drizzle with 3 tsp Olive oil.
- Bake 25-30 minutes or until the tomatoes are softened and peppers are crisp tender.
- Sprinkle with pepper& serve.
PROVENçAL STUFFED CHICKEN THIGHS
Make and share this Provençal Stuffed Chicken Thighs recipe from Food.com.
Provided by English_Rose
Categories Chicken Thigh & Leg
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Set the oven to 375°F
- To prepare the stuffing slit each sausage skin lengthways and remove the meat.
- Put into a bowl, adding the olives, lemon zest, thyme, sage, salt and pepper, and mix well.
- Unfold and lay out the chicken thighs, smooth side down, season and fill with a tablespoon of sausage meat stuffing.
- Bring each edge of the chicken towards the middle, over the stuffing and arrange in an ovenproof dish, join side down. Season all over.
- Blend together the sauce ingredients in a bowl and pour over the thighs, ensuring all are covered and then sprinkle with the Parmesan.
- Bake for about 30-40 minutes until the chicken is tender and the sauce is piping hot.
- Garnish with parsley and serve with herby crushed new potatoes.
Nutrition Facts : Calories 259.3, Fat 8.8, SaturatedFat 2.8, Cholesterol 120.8, Sodium 883.3, Carbohydrate 12.8, Fiber 2.8, Sugar 7.9, Protein 32.8
TOMATOES PROVENCAL
Provided by Jacques Pepin
Categories dinner, weekday, side dish
Time 14m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Remove and discard stems from the tomatoes and cut in half crosswise (parallel to stem end). Chop the parsley and garlic together to make persillade. There should be 1/2 cup.
- Preheat oven to 250 degrees.
- In each of two heavy skillets heat about 1 tablespoon of the oil until very hot. Put the tomatoes cut side down in the skillets and cook over high heat about 2 minutes, covered, until the tomatoes soften slightly. Arrange the tomatoes cut side up in a gratin dish suitable for serving. Sprinkle with the pepper and salt.
- To the drippings in the pan add the remainder of the oil and the persillade. Mix 10 to 15 seconds to cook slightly; divide equally and spread on top of the tomatoes. Put the tomatoes in the warm oven for a few minutes before serving. If the tomatoes must wait 30 minutes or more before being served, saute as directed and keep warm in a 180-degree oven, but don't add the persillade until serving time.
Nutrition Facts : @context http, Calories 109, UnsaturatedFat 8 grams, Carbohydrate 6 grams, Fat 9 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 206 milligrams, Sugar 3 grams
PROVENCAL STUFFED TOMATOES
Recipe adapted from John Besh's My Family Table (Andrews McMeel Publishing; 2011).
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. On a rimmed baking sheet or in a casserole dish, place tomatoes, cut side up, and season with salt and pepper. Drizzle with 2 tablespoons oil. In a food processor or blender, combine 1/2 cup oil, breadcrumbs, Parmesan, garlic, and basil and process until combined, 20 seconds (mixture should have a wet, crumbly consistency). Season with salt and pepper. Top each tomato half with 1 heaping tablespoon breadcrumb mixture. Bake until tops are browned and tomatoes are warmed through, 20 minutes.
Nutrition Facts : Calories 219 g, Fat 14 g, Fiber 2 g, Protein 5 g, SaturatedFat 3 g
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