Guest guest Posted February 6, 2002 Report Share Posted February 6, 2002 * Exported from MasterCook * Tomatoes A La Provencale Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 29 Serving Size : 6 Preparation Time :0:00 Categories : Appetizers And Snacks Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large firm ripe tomatoes (about 8 ounces each) Regular salt 1/2 cup dry unseasoned bread crumbs 1/2 cup soft white bread crumbs 1/2 cup finely chopped fresh flat-leaf parsley plus extra for garnishing 3 tablespoons finely chopped fresh basil 3 tablespoons finely chopped shallots OR white parts of scallions 2 cloves garlic -- finely chopped Coarse salt -- to taste Freshly ground black pepper -- to taste 1/4 cup extra-virgin olive oil MAKES 6 APPETIZER, FIRST-COURSE, OR SIDE-DISH SERVINGS From Picardy to Provence, this is perhaps the best known of all French tomato dishes, representing the finest of French provincial cooking. Be sure to select ripe but firm tomatoes here, and take care to check after the first twenty minutes of baking - the tomatoes should be tender but not at all limp or mushy. Slice off and discard 1/4 inch from the top and bottom of each tomato. Cut in half crosswise. With a finger or the handle of a small spoon, scoop out the seeds. Sprinkle the insides with a little regular salt and turn them upside down to drain on paper towels for about 15 minutes. Preheat the oven to 375F (190C). Lightly oil a shallow baking dish large enough to comfortably hold the tomato halves in a single layer. Set aside. In a medium mixing bowl, stir together the dry bread crumbs, soft bread crumbs, parsley, basil, shallots, and garlic. Season with coarse salt and pepper. Add half of the olive oil and toss well to thoroughly combine. Fill each tomato half with about 2 tablespoons of the bread crumb mixture, patting it in and letting it mound up slightly in the center. Arrange the tomato halves in the prepared baking dish. Drizzle evenly with the remaining oil. Bake in the upper third of the oven for 20 to 30 minutes, or until the tomatoes are tender but not limp or mushy. Serve warm. Or let cool and refrigerate, covered, for a minimum of 3 hours, and serve chilled, sprinkled with the optional parsley if desired. Advance Preparation: The cooled tomatoes can be stored, covered, in the refrigerator for up to twenty-four hours. Serve chilled. Per Serving: Calories 177, Protein 4g, Total Fat 11g, Saturated Fat 2g, Cholesterol 0mg, Carbohydrate 20g, Dietary Fiber 3g, Sodium 104mg - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 19, 2002 Report Share Posted February 19, 2002 Hi, I realise this recipe was posted a while ago. I have read it over a few times and I still don't know what it means 'cut in half crosswise' ?? ! I cannot see how you can cut the tomatoes in half, surely they are whole and they are turned upside down to drain? CAn anyone enlighten me ? thanks Persian > > Tomatoes A La Provencale > > > MAKES 6 APPETIZER, FIRST-COURSE, OR SIDE-DISH SERVINGS > > > Slice off and discard 1/4 inch from the top and bottom of each tomato. Cut > in half crosswise. With a finger or the handle of a small spoon, scoop out > the seeds. Sprinkle the insides with a little regular salt and turn them > upside down to drain on paper towels for about 15 minutes. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 19, 2002 Report Share Posted February 19, 2002 just cut it across. in the middle, not lengthwise (that would be stem ends) Quote Link to comment Share on other sites More sharing options...
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