Tomatoes Provençale
This delicious, lightly stuffed tomato dish is one of Chef Parker's recipes. Allow it to rest on for 5 minutes or so after baking for the juices to reincorporate before you serve. Huge hit from our Tomato Overload Class.
Heat the oven to 400ºF. Remove the stems of the tomatoes. Cut a ½ inch slice from the top of each tomato. Squeeze out seeds and juice. Add salt and pepper. Save the tops and pulp for another use, like a juice.
Blend the rest of the ingredients together in a bowl. Fill each of the tomatoes with the mixture. Sprinkle the tomatoes with olive oil. In a baking or gratin dish arrange the tomatoes not too close from each other
Bake the tomatoes in the oven at 400º for 15 minutes max. Serve as a starter or as a side dish.
Ingredients
Directions
Heat the oven to 400ºF. Remove the stems of the tomatoes. Cut a ½ inch slice from the top of each tomato. Squeeze out seeds and juice. Add salt and pepper. Save the tops and pulp for another use, like a juice.
Blend the rest of the ingredients together in a bowl. Fill each of the tomatoes with the mixture. Sprinkle the tomatoes with olive oil. In a baking or gratin dish arrange the tomatoes not too close from each other
Bake the tomatoes in the oven at 400º for 15 minutes max. Serve as a starter or as a side dish.