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VEGAN: Tomatoes A La Provencale

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* 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

 

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  • 2 weeks later...

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.

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