Provencal Stuffed Tomatoes Recipes

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

Steps:

• Preheat oven to 350 degrees. On a rimmed baking sheet or in a casserole dish, place tomatoes, cut side up, and season with salt and pepper. Drizzle with 2 tablespoons oil. In a food processor or blender, combine 1/2 cup oil, breadcrumbs, Parmesan, garlic, and basil and process until combined, 20 seconds (mixture should have a wet, crumbly consistency). Season with salt and pepper. Top each tomato half with 1 heaping tablespoon breadcrumb mixture. Bake until tops are browned and tomatoes are warmed through, 20 minutes.

BAREFOOT CONTESSA'S 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 TOMATO STUFFED BELL PEPPERS

Steps:

• Preheat oven to 375°F.
• Lightly brush an 8" baking pan with 1 tsp of the olive oil.
• Place cut, cleaned peppers in the baking pan, cut side up, single layer.
• Place 2 tomatoe halves cut side down inside each pepper.
• Sprinkle with Herbs de Provence, salt and then drizzle with 3 tsp Olive oil.
• Bake 25-30 minutes or until the tomatoes are softened and peppers are crisp tender.
• Sprinkle with pepper& serve.

TOMATOES PROVENCAL

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.

TOMATES FARCIES (STUFFED TOMATOES)

Steps:

• Heat oven to 375 degrees. With a paring knife, core tomatoes. Use a teaspoon to scoop out the center of each tomato. Season tomatoes with salt and pepper and place in a baking dish.
• Mix together bread crumbs, garlic, parsley, basil, thyme, cheese and red pepper, if using. Put 2 to 3 tablespoons of bread-crumb mixture in the hollow of each tomato.
• Bake 30 minutes, until bread-crumb mixture is nicely browned and tomatoes are soft. Let cool slightly before serving.