Elda Avila

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Recipe

Tomatoes to the Provençal

Name: Tomatoes to the Provençal
Prep time: 60 min
Cook time: 60 min
Yield: 8
Cuisine: Francesa
Ingredients: 4 tomatoes, firm; 1 1/2 teaspoons garlic; 2 tablespoons shallot, chopped fine; 4 tablespoons basil, chopped; 1 teaspoon fresh thyme, chopped; 1/4 cups olive oil; 1/2 cups ground bread

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To print

These baked tomatoes are typical of Provence and delicious.

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Ingredients

8 portions

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4 tomatoes, firm
1 1/2 teaspoons garlic
2 tablespoons shallot, chopped fine
4 tablespoons basil, chopped
1 teaspoon fresh thyme, chopped
1/4 cups olive oil
1/2 cups ground bread

Preparation

Cut the tomatoes in half for the widest part. With a teaspoon remove the seeds a little. Season the tomato halves with salt and put the tomatoes down in a rack to drain the juice for 20 minutes.

We are going to need a refractory where we can place the 8 halves of tomato. Apart in a small bowl combine garlic, 1/4 teaspoon of salt, basil, 1/2 teaspoon of pepper, olive oil and bread crumbs, for filling.

Season the tomatoes on the inside with pepper and fill with 1 or 2 tablespoons of the mixture. Sprinkle with a few drops of olive oil and arrange them in the refractory. Sprinkle with thyme.

Put in oven at 400ºF for 10 minutes, check that they do not lose their shape. they should be lightly browned. Remove from the oven and let them cool a little before serving.