Stuffed Tomatoes Provencale

Stuffed Tomatoes Provencale

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Servings: 6
Calories: 198


  • 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


  • 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
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