Tomatoes Provencale Style (Tomates Farcies Provençale) recipe
ingredients
10 x 75 g tomatoes
seasoning
picked parsley
seasoning
picked parsley
for the filling
100 g butter
150 g chopped onion
1 clove chopped garlic
500 g white breadcrumbs
5 g chopped parsley
150 g chopped onion
1 clove chopped garlic
500 g white breadcrumbs
5 g chopped parsley
method
1. Remove the eyes and cut off the tops of the tomatoes. Carefully remove the seeds using a small spoon.
2. Heat 75 g of the butter in a shallow pan, add the chopped onion and garlic and cook gently without colour.
3. Add the breadcrumbs and chopped parsley and season to taste.
4. Fill the tomatoes slightly dome-shape and cover with the tops.
5. Place on a buttered tray, sprinkle with the rest of the butter and place in the oven at 180°C for 5 minutes to cook the tomatoes and reheat the filling.
6. Serve in a vegetable dish, garnished with picked parsley.
2. Heat 75 g of the butter in a shallow pan, add the chopped onion and garlic and cook gently without colour.
3. Add the breadcrumbs and chopped parsley and season to taste.
4. Fill the tomatoes slightly dome-shape and cover with the tops.
5. Place on a buttered tray, sprinkle with the rest of the butter and place in the oven at 180°C for 5 minutes to cook the tomatoes and reheat the filling.
6. Serve in a vegetable dish, garnished with picked parsley.
serving amount
serves 10
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