Tomates à La Provençale Tomato Provençal Food

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PROVENCAL TOMATOES



Provencal Tomatoes image

Provided by Ina Garten

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 11

6 ripe tomatoes (2 1/2 to 3-inches in diameter)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
1/4 cup minced scallions, white and green parts (2 scallions)
1/4 cup minced fresh basil leaves
2 tablespoons minced fresh flat-leaf parsley
2 teaspoons minced garlic (2 cloves)
1/2 teaspoon fresh thyme leaves
Kosher salt
Freshly ground black pepper
1/2 cup grated Gruyere cheese
Good olive oil

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.

TOMATES A LA PROVENCALE (BAKED TOMATOES)



Tomates A La Provencale (Baked Tomatoes) image

Provided by Patricia Wells

Categories     easy, side dish

Time 1h10m

Yield Eight servings

Number Of Ingredients 6

8 (about 2 pounds) ripe, round tomatoes, cored and halved
Salt and freshly ground black pepper to taste
8 cloves garlic, peeled
3/4 cup freshly ground bread crumbs
A handful fresh, flat-leaf parsley, finely minced
3 tablespoons extra-virgin olive oil

Steps:

  • Preheat the oven to 400 degrees.
  • Arrange the tomatoes, cut side up, in a large baking dish. (Unless the tomatoes are exceptionally watery, do not seed or drain them; they will better hold their shape and the natural juices will mingle nicely with the garlic and herbs.) Season generously with salt and pepper. Slice the garlic into thin chips and sprinkle over the tomatoes. Combine the bread crumbs and parsley, and scatter the mixture over the tomatoes. Drizzle them with oil.
  • Bake, uncovered, for one hour, or until the tomatoes are soft, browned and sizzling. Serve immediately.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 8 grams, Fiber 12 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 2163 milligrams, Sugar 25 grams

TOMATOES A LA PROVENCALE



Tomatoes a La Provencale image

This recipe has been submitted for play in ZWT8 - France, from the CUISINE-FRANCE website. Tomatoes a la Provencale is a recipe from the Provence region. The tomatoes are stuffed with bread crumbs and garlic, then baked in the oven. It is recommended that this dish be served as a starter or as a side dish accompanied with a nice Rosé.

Provided by Baby Kato

Categories     Low Protein

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

olive oil
6 tomatoes
1/2 cup breadcrumbs, fresh
2 tablespoons basil, minced fresh
2 tablespoons fresh parsley leaves, minced fresh
1 garlic clove, mashed
3 tablespoons shallots, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon thyme

Steps:

  • Preheat your oven to 400ºF.
  • Remove the stems of the tomatoes and cut the tomatoes in half.
  • Next, scrape out the seeds and juice, season the tomatoes with salt and pepper and set aside until needed.
  • Blend the rest of the ingredients together in a bowl and fill each of the tomatoes with the mixture then sprinkle the tomatoes with olive oil.
  • In a baking or gratin dish arrange the tomatoes not close to each other and bake in a 400º F degree oven for 15 minutes.
  • Enjoy!

Nutrition Facts : Calories 62.9, Fat 0.8, SaturatedFat 0.1, Sodium 267.3, Carbohydrate 12.4, Fiber 2, Sugar 3.8, Protein 2.5

BAKED TOMATOES WITH GARLIC (TOMATES'A LA PROVENCALE)



Baked Tomatoes With Garlic (Tomates'a La Provencale) image

Looking for something to use up a few fresh tomatoes, and this surfaced. Have yet to try it but am posting it for the Zaar World tour. Would be perfect with roast meat or chicken.

Provided by LAURIE

Categories     Vegetable

Time 18m

Yield 4 serving(s)

Number Of Ingredients 7

2 large tomatoes
1 tablespoon dry breadcrumbs
2 garlic cloves, finely chopped
2 tablespoons chopped fresh parsley
2 -3 tablespoons olive oil
salt & fresh ground pepper
parsley (to garnish)

Steps:

  • Preheat oven to 425.
  • Cut tomatoes in half crosswise amd place on foil lined baking sheet.
  • Mix crumbs, garlic, parsley, salt and pepper.
  • Spoon over the tomato halves.
  • Drizzle generously with olive oil.
  • Bake at top of oven for 8-10 minutes until lightly browned.
  • Serve at once, garnished with parsley.
  • Can be made ahead and baked quickly while you are carving the meat.

Nutrition Facts : Calories 85.5, Fat 7, SaturatedFat 1, Sodium 18.1, Carbohydrate 5.4, Fiber 1.3, Sugar 2.5, Protein 1.2

TOMATES à LA PROVENçALE



Tomates à la Provençale image

Nothing tastes so good to me as the intense flavor of a fresh tomato, picked at the height of summer, cooked down and seasoned with fresh parsley, garlic, and olive oil. This recipe exemplifies southern-French vegetable cooking at its best. I have served these tomatoes as an accompaniment to roast lamb (see page 234) or, in the summer, as a scrumptious first course. They are also great with lox, bagels, and cream cheese to break the fast of Yom Kippur.

Yield 6 to 8 servings

Number Of Ingredients 6

6 ripe but firm tomatoes (beefsteak are great for this), cored and cut in half horizontally
Coarse salt and freshly ground pepper to taste
1/2 cup olive oil
2 tablespoons sugar
5 cloves garlic, minced
3/4 cup chopped fresh flat-leaf parsley

Steps:

  • Set a strainer in a bowl, and carefully squeeze the juice and the seeds out of the tomatoes, letting the juice drop into the bowl and reserving it. Discard the seeds. Season the cut sides of the tomatoes with coarse salt and freshly ground pepper.
  • Heat the oil in a large nonstick skillet. When very hot and beginning to smoke, carefully place the tomatoes, skin side down, in the oil. You may have to do this in batches so as not to crowd the pan. The tomatoes should not be touching. Sear until the skin starts to brown, about 10 minutes.
  • Sprinkle the sugar over the cut sides, and flip, continuing to cook over high heat. When the tomatoes are caramelized and beginning to turn very dark, remove to a serving plate, and sprinkle the garlic and parsley over the top.
  • Pour the reserved tomato juice into the pan, and reduce by half. Pour the reduced juice over the tomatoes, and serve warm or at room temperature.

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