Tomates à La Provençale Food

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.

TOMATOES A LA PROVENCALE

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!

TOMATES à LA PROVENçALE

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.

TOMATOES A LA PROVENCALE

Steps:

• Slice tomatoes in half. Remove the seeds but leave as much of the flesh as possible.
• Heat oil in a skillet on medium heat. Place tomatoes cut-side down in the skillet. They should sizzle a little, this will help seal the edges and keep them from sticking.
• Turn the heat to extremely low and cook 45 minutes. Shake occasionally to ensure that tomatoes are not sticking.
• Flip tomatoes. Sprinkle each with garlic, salt, and parsley.
• Cook another 45 minutes on extremely low heat.

BAKED TOMATOES WITH GARLIC (TOMATES'A LA PROVENCALE)

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.