Provencal Stuffed Tomatoes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 6 large tomato (s)
- 1 clove garlic
- 1 shallot (s)
- 4 tablespoon parsley, freshly chopped
- 1 teaspoon thyme, freshly chopped
- 60 ml olive oil
- 40 g breadcrumbs
- 0.25 teaspoon ¼ salt
- 1 pinch (s) pepper
- Parmesan, freshly grated
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C top / bottom heat.
- Cut the tomatoes in half (halve at the stem base), cut out the stalk and hollow out.
- Finely chop the garlic and shallot and mix with the remaining ingredients. Put the filling in the tomatoes. If you want, you can pour some freshly grated parmesan over the filled tomato halves.
- Place the tomatoes in an ovenproof baking dish that has been greased with a little olive oil and bake for about 15 minutes.
- Tastes great with grilled food, steak, chops, fish or simply as a starter.
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