Tomatoes Provençales According To Ange
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 large tomato (s), firm flesh (I use Coeur de Boeuf)
- 3 clove (s) garlic
- 6 tablespoon parsley, roughly chopped
- 1 squirt lemon juice
- 1 tablespoon olive oil
- 2 tablespoon breadcrumbs
- 1 pinch thyme
- Sea salt, (Fleur de Sel)
- Pepper, freshly ground
- 3 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- The recipe, copied from my neighbor, only tastes good with summer tomatoes, they should be firm, but the result is disappointing if the tomatoes are too watery.
- Halve the tomatoes, carefully remove the seeds, salt the tomatoes and leave to stand upside down on a rack for about 30 minutes. Place a plate underneath as the tomatoes release liquid.
- For the persillade, first cut the garlic cloves into very fine strips and then chop them, gradually adding in the coarsely chopped parsley, breadcrumbs and thyme, stir in the lemon juice and olive oil, add a little salt. The crowd shouldn`t be musy.
- Heat 3 tablespoons of olive oil in a pan, place the tomatoes in the pan with the cut side facing down and fry over a higher heat until all the liquid has boiled down and a light crust has formed. Turn the temperature down, turn the tomatoes and sear them on a low flame for a few more minutes, shaking them a little again and again so they don`t stick.
- Then place the tomatoes in an ovenproof dish with the cut facing up, salt and pepper again and fill with the persillade. Sprinkle some breadcrumbs around the tomatoes and over the persillade, drizzle with a little olive oil and bake for about 10 minutes at 190 ° C until the persillade has a nice color.
- Goes well with fish and meat. I like to eat the tomatoes for dinner, with some white bread.
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