Provencal Tomatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 beefsteak tomato (s)
- 1 bunch parsley
- 1 bunch basil
- 3 clove (s) garlic
- 140 g breadcrumbs
- 1 teaspoon salt
- 4 tablespoon olive oil
- pepper
Print Recipe
Pin Recipe Instructions
- Wash tomatoes and cut off a lid, remove the seeds and partitions with a spoon, throw away the lids. Then turn the tomatoes over and drain. Mix the herbs, the chopped garlic and the breadcrumbs with the salt and pepper, then mix in enough oli oil so that the mixture is moist but still crumbly. Salt the inside of the hollowed out tomatoes, fill with the mixture, and place in one or two oven-safe flat molds.
- Spread the remaining oil over the tomatoes. Bake in the preheated oven at approx. 180 degrees for about 20-30 minutes and serve with a baguette and a fresh wine,> Bon appetit <
- PS: The tomato provencale also taste cold
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