Tomates a la provencale
8 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
8 | Firm ripe tomatoes, | |
Cored and halved crosswise | ||
Salt | ||
Freshly ground black pepper | ||
8 | Cloves garlic | |
¾ | cup | Fresh bread crumbs |
Handful fresh parsley | ||
3 | tablespoons | Extra virgin olive oil |
Directions
Arrange the tomatoes, cut side up, in a baking dish. Do not seed or drain.
Season generously with salt and pepper. Slice the garlic into thin chips and sprinkle over the tomatoes. Combine the breadcrumbs and parsley and scatter over the tomatoes. Drizzle on the olive oil.
Bake, uncovered, at 400#161#F, until the tomatoes are soft, browned and sizzling, about 1 hour. Serve immediately.
Posted to MC-Recipe Digest V1 #200 Date: Mon, 12 Aug 1996 23:13:49 -0400 From: ADAMSFMLE@...
Related recipes
- Baked tomatoes (tomates a la provencale)
- Creole tomatoes
- Eggplant a la provencale
- La provence
- Pasta provencal
- Provencal gateau of sun drenched vegetables with fresh toma
- Provencal potatoes with tomatoes
- Provencal tomato salsa
- Provencale sauce
- Provencale stuffed tomatoes
- Provencale tomato and potato soup
- Sauce tomate
- Soup provencale
- Spot a la provencale
- Tomate aux herbes
- Tomato provencale
- Tomato provencal
- Tomato provencale
- Tomatoes provencale
- Vine ripened tomatoes provencal (ada)