CLASSIC FRENCH TOMATOES PROVENCAL
Classic French Tomatoes Provencal is an easy and beautiful side dish of oven roasted tomatoes topped with crispy breadcrumbs and herbs.
Provided by Lana Stuart
Categories Side Dishes
Time 25m
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees.
- Cut the tomatoes in half through the middle and place them cut side up in a baking dish. Salt and pepper each tomato half.
- In a food processor, add the bread, parsley and garlic. Process until you have coarse bread crumbs.
- Divide the breadcrumb mixture evenly over the tomatoes.
- Drizzle the top of each tomato with olive oil.
- Bake for 20-30 minutes or until the breadcrumb topping is golden brown and the tomatoes have softened.
Nutrition Facts : ServingSize 1, Calories 136 kcal, Carbohydrate 19 g, Protein 4 g, Fat 5 g, SaturatedFat 1 g, Sodium 153 mg, Fiber 3 g, Sugar 5 g, TransFat 1 g
TOMATOES PROVENCAL
This crumbly baked tomato dish goes well with roasted chicken, grilled steak, or pan-roasted fish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Lightly oil a 2-quart baking dish. In a bowl, combine breadcrumbs, Parmesan, zest, thyme leaves and oil; season with coarse salt and ground pepper.
- Arrange tomatoes, in prepared baking dish, overlapping slightly; season with salt and pepper. Top with breadcrumb mixture. Bake until tomatoes are tender and crumbs are golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 284 g, Fat 11 g, Fiber 4 g, Protein 9 g
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.
PROVENCAL STUFFED TOMATOES
Stuffed tomatoes are best eaten in the summer when the tomatoes are sweet and succulent. If you start with a bad tomato you'll end up with a bad stuffed tomato. The sweet juices of the tomato co-mingle with the olive oil and the herbs and soak into the bread. The olives and Parmesan add texture and saltiness. After trying these, you'll never look at a baked tomato the same again. These tomatoes are great served with lamb, chicken and fish.
Provided by Food Network
Categories side-dish
Time 1h10m
Yield 8 tomatoes
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Arrange the bread cubes on a baking sheet and lightly toast in the oven, about 10 minutes. Let cool.
- Increase the oven to 400 degrees F.
- Remove the cores from the top of the tomatoes and cut the top off the tomato 1/4 of the way down. Reserve the tops. Slice enough of the bottom off each tomato, so it stands up, but don't cut through to the seed. (If you cut too deep, patch the hole with the piece you have just sliced off, by placing it in the bottom after you've hollowed it out.)
- Using a melon baller, carefully scoop the inside of the tomatoes out, taking care not to penetrate the sides and create holes. Collect the balls of pulp and chop coarsely. Press the juice and seeds through a strainer. Add the strained juice to the chopped pulp.
- In a bowl, mix together the tomato pulp, Parmesan, olives, olive oil, parsley, basil, oregano, and garlic. Toss with the bread cubes and season with salt and pepper. Let the mixture sit until the bread cubes have soaked up most of the moisture.
- Season the interior of each tomato with salt and black pepper. Stuff each tomato with 1 bread cube and as much as herb olive mixture that you can pack in. Top with the reserved tomato tops and stick a toothpick through the center of the top to keep it from sliding off while it bakes. Place the stuffed tomatoes in a roasting pan that has been drizzled with olive oil. Drizzle the tops of tomatoes with olive oil and season with salt and pepper. Roast until bubbling and tender, about 30 to 40 minutes.
TOMATOES PROVENCAL
Provided by Jacques Pepin
Categories dinner, weekday, side dish
Time 14m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Remove and discard stems from the tomatoes and cut in half crosswise (parallel to stem end). Chop the parsley and garlic together to make persillade. There should be 1/2 cup.
- Preheat oven to 250 degrees.
- In each of two heavy skillets heat about 1 tablespoon of the oil until very hot. Put the tomatoes cut side down in the skillets and cook over high heat about 2 minutes, covered, until the tomatoes soften slightly. Arrange the tomatoes cut side up in a gratin dish suitable for serving. Sprinkle with the pepper and salt.
- To the drippings in the pan add the remainder of the oil and the persillade. Mix 10 to 15 seconds to cook slightly; divide equally and spread on top of the tomatoes. Put the tomatoes in the warm oven for a few minutes before serving. If the tomatoes must wait 30 minutes or more before being served, saute as directed and keep warm in a 180-degree oven, but don't add the persillade until serving time.
Nutrition Facts : @context http, Calories 109, UnsaturatedFat 8 grams, Carbohydrate 6 grams, Fat 9 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 206 milligrams, Sugar 3 grams
TOMATOES A LA PROVENCALE
This recipe has been submitted for play in ZWT8 - France, from the CUISINE-FRANCE website. Tomatoes a la Provencale is a recipe from the Provence region. The tomatoes are stuffed with bread crumbs and garlic, then baked in the oven. It is recommended that this dish be served as a starter or as a side dish accompanied with a nice Rosé.
Provided by Baby Kato
Categories Low Protein
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 62.9, Fat 0.8, SaturatedFat 0.1, Sodium 267.3, Carbohydrate 12.4, Fiber 2, Sugar 3.8, Protein 2.5
PROVENCAL ROASTED TOMATOES
Sprinkled with herbs and roasted with garlic, the humble plum tomato becomes something luxurious and delicious.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Fit a wire rack into a rimmed baking sheet. Slice each tomato lengthwise into four 1/2-inch slices. Place on wire rack.
- In a small bowl, mix garlic, thyme, and parsley; season with salt and pepper. Divide evenly among tomato slices, spooning about 1/2 teaspoon on each. Drizzle olive oil over tomatoes. Roast until herb mixture is lightly browned and tomato skins are wrinkled, about 1 hour.Transfer baking sheet to a wire rack to cool. Serve.
TOMATOES PROVENCAL
A true italian dish both in flavor and preparation. If looking for an unusual but attractive side dish, you found it! This came from a site that sells tomato cages.
Provided by Sharon123
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Slice tomatoes in half and spread with mustard. Sprinkle with salt, pepper, and cayenne pepper.
- Mix bread crumbs, parmesan cheese, and melted butter well.
- Spread crumb mixture over each tomato half.
- Place each tomato half in a greased glass baking pan and broil until crumbs are golden brown and tomatoes are slightly tender, about 6-8 minutes. Enjoy!
- Serves 4.
Nutrition Facts : Calories 151, Fat 11.2, SaturatedFat 6.7, Cholesterol 28.4, Sodium 301.5, Carbohydrate 9.4, Fiber 1.8, Sugar 2.5, Protein 4.5
TOMATES A LA PROVENCALE (BAKED TOMATOES)
Provided by Patricia Wells
Categories easy, side dish
Time 1h10m
Yield Eight servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees.
- Arrange the tomatoes, cut side up, in a large baking dish. (Unless the tomatoes are exceptionally watery, do not seed or drain them; they will better hold their shape and the natural juices will mingle nicely with the garlic and herbs.) Season generously with salt and pepper. Slice the garlic into thin chips and sprinkle over the tomatoes. Combine the bread crumbs and parsley, and scatter the mixture over the tomatoes. Drizzle them with oil.
- Bake, uncovered, for one hour, or until the tomatoes are soft, browned and sizzling. Serve immediately.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 8 grams, Fiber 12 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 2163 milligrams, Sugar 25 grams
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