Mastering The Art of French Cooking, Volume One (1) (Vol 1)
Tomates à la Provençale (Tomatoes Stuffed with Breadcrumbs, Herbs and Garlic)
Page 507
Cuisine: French | Course Type: Sides
View photos (1)Tags:
Recipe Reviews
Zosia from Toronto, ON
Juicy, sweet, garden-fresh tomatoes filled with an herby breadcrumb stuffing baked just until tender….
I used small tomatoes so instead of cutting them in half, I just cut the tops off and used the squeezing method illustrated in the book to remove the seeds and liquid. The filling was an easy-to-make blend of fresh breadcrumbs, shallots, garlic and herbs. I prepared both of these components in advance, and though the recipe says the tomatoes can be stuffed and held until baking time, I was concerned the crumbs would get soggy so stored them separately. I added the olive oil to the filling and stuffed the tomatoes just before baking and serving.
This would make an excellent side dish for any number of protein mains but I served it as a starter at a birthday celebration.
Happy Birthday, Julia!
Login or register to add your own review of this recipe.