Baked Tomatoes With Garlic Tomatesa La Provencale Recipes

PROVENCAL TOMATOES

Provencal Tomatoes image

Provided by Ina Garten

Time 40m

Yield 8 servings

Number Of Ingredients 11

Ingredients

6 ripe tomatoes (2 1/2 to 3-inches in diameter)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
1/4 cup minced scallions, white and green parts (2 scallions)
1/4 cup minced fresh basil leaves
2 tablespoons minced fresh flat-leaf parsley
2 teaspoons minced garlic (2 cloves)
1/2 teaspoon fresh thyme leaves
Kosher salt
Freshly ground black pepper
1/2 cup grated Gruyere cheese
Good olive oil

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.

TOMATES A LA PROVENCALE (BAKED TOMATOES)

Tomates A La Provencale (Baked Tomatoes) image

Provided by Patricia Wells

Categories easy, side dish

Time 1h10m

Yield Eight servings

Number Of Ingredients 6

Ingredients

8 (about 2 pounds) ripe, round tomatoes, cored and halved
Salt and freshly ground black pepper to taste
8 cloves garlic, peeled
3/4 cup freshly ground bread crumbs
A handful fresh, flat-leaf parsley, finely minced
3 tablespoons extra-virgin olive oil

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

TOMATOES A LA PROVENCALE

Tomatoes a La Provencale image

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

Ingredients

olive oil
6 tomatoes
1/2 cup breadcrumbs, fresh
2 tablespoons basil, minced fresh
2 tablespoons fresh parsley leaves, minced fresh
1 garlic clove, mashed
3 tablespoons shallots, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon thyme

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

TOMATOES A LA PROVENCALE

Tomatoes a La Provencale image

A roast tomato recipe from the southern region of France. Other than the initial 5-10 seconds, keep the heat as low as possible. You're trying to break down some of the vegetable starch into sugar without destroying the structure of the tomato. By the end (1.5 hours) it should be softened but still hold its shape.

Provided by Da Huz

Categories Vegetable

Time 1h35m

Yield 8 , 8 serving(s)

Number Of Ingredients 5

Ingredients

4 large tomatoes
1 tablespoon olive oil
1 garlic clove, peeled and finely diced
salt
1 tablespoon chopped parsley

Steps:

Slice tomatoes in half. Remove the seeds but leave as much of the flesh as possible.
Heat oil in a skillet on medium heat. Place tomatoes cut-side down in the skillet. They should sizzle a little, this will help seal the edges and keep them from sticking.
Turn the heat to extremely low and cook 45 minutes. Shake occasionally to ensure that tomatoes are not sticking.
Flip tomatoes. Sprinkle each with garlic, salt, and parsley.
Cook another 45 minutes on extremely low heat.

Nutrition Facts : Calories 32, Fat 1.9, SaturatedFat 0.3, Sodium 4.9, Carbohydrate 3.7, Fiber 1.1, Sugar 2.4, Protein 0.8

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