August 11, 2015

TOMATES A LA PROVENCALE

A most appetizing way of cooking tomatoes. Try and get hold of large craggy red tomatoes. Olive oil is essential.

Ingredients:
Tomatoes - 6-8
Olive oil - 6-8 tbsp
Garlic cloves - 2-3 (finely chopped)
Parsley - 2-3 tbsp (chopped)
Bread crumbs - 3-4 tsp
Extra olive oil or a little butter

Method:

  • Cut tomatoes in two crosswise.
  • Remove as much juice and as many seeds as you conveniently can.
  • Fry in oil on both sides, but do not allow to collapse or lose their shape.
  • Put in ovenproof dish, cut side up.
  • Mix garlic and parsley and divide between the tomatoes.
  • Sprinkle with bread crumbs, dot with oil or butter and brown lightly under the grill or in a hot oven.



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