Olive oil, garlic, parsley and tomatoes predominate in the cuisine of the Provence region, reflecting its close proximity to ltaly.
- 4 tomatoes
- Salt and pepper, to taste
- 1/4 cup extra virgin olive oil
- 4 cloves garlic, finely chopped
- 1 tablespoon chopped fresh thyme leaves
- 2 tablespoons chopped fresh parsley
- 3/4 cup fresh breadcrumbs
Preheat the oven to 375 degrees F.
Remove the stem ends from the tomatoes. Place the tomatoes stem-side-down (to make the tomatoes more secure) and cut in half. Carefully remove the seeds with a teaspoon. Season with some salt and leave, cut-side-down, on paper towels to drain for about 20 minutes.
In a small saucepan, gently heat the olive oil until warm. Remove from the heat and add the garlic, thyme, parsley and breadcrumbs. Season with salt and pepper and mix well using a wooden spoon. Season the tomato halves with pepper and fill with the bread stuffing, making a slight dome on top of each tomato half. Place in an oiled baking dish and drizzle with some extra olive oil. Bake for 5 to 10 minutes, or until the stuffing is golden.
Tip: This recipe would also work successfully using 8 small tomatoes with the tops cut off and the seeds scooped out.
Recipe reprinted by permission of Periplus Editions. All rights reserved.
nutrition information per serving
240 calories; 16g total fat; 0mg cholesterol; 187mg sodium; 22g carbohydrates; 2g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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