Stuffed Tomatoes Provencale
Ingredients
- 8 medium sized tomatoes
- salt and pepper
- 2 oz onions or shallots
- 1 small clove of garlic
- 1 tbsp olive oil
- 1 oz butter
- 1 1/2 cup soft white breadcrumbs
- 1 tbsp chopped parsley
Instructions
- Halve the tomatoes crossways.
- Remove the pips and juice and place the tomatoes in an ovenproof dish. Season lightly with salt and pepper.
- Skin and chop the onion or shallots finely.
- Skin and crush the garlic.
- Heat the oil in a pan and fry the onion and garlic gently without browning.
- Add the butter and heat until melted; then add the breadcrumbs and parsley.
- Season to taste and mix well together.
- Spoon into the tomato halves.
- Bake in a hot oven, 220°C, Gas 7, for 15 minutes or until the breadcrumbs are lightly browned.
Calories: 198 kcal
Carbohydrates: 28 g
Protein: 5 g
Fat: 8g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 10 mg
Sodium: 241 mg
Potassium: 480 mg
Fiber: 4 g
Sugar: 7 g
Vitamin A: 1541 IU
Vitamin C: 24 mg
Calcium: 72 mg
Iron: 2 mg