Tomates à la Provencale

Tomates à la Provencale Food Recipe


4 firm large ripe tomatoes,
½ cup bread crumbs from firm sourdough bread,
1 large clove garlic finely crushed,
½ cup finely chopped fresh parsley,
3 to 4 tablespoons extra light olive oil,
Salt and pepper to taste.


Cut the tomatoes horizontally into halves. Using a small fork, gently remove the seeds and the membranes holding the seeds. Salt and pepper the inside of the tomatoes to your taste. Place upside down on kitchen paper to allow the extracted water to drain out.
Mix the bread crumbs with the finely crushed garlic, finely chopped parsley, salt and pepper to taste. Whilst doing so, sprinkle with drops of the extra light olive oil & mix well. Divide the stuffing into 8 portions.
Set your oven to 200 degree C.
Pat the tomatoes dry with absorbent kitchen paper. Carefully put the portions of the parsley and bread crumbs filling into and on top of the tomato halves. Place the tomato halves on a sheet of baking paper in a flat baking tray. Drizzle with the extra light olive oil without drenching the filling.
About 20 minutes before serving, oven bake in the middle level until the crumbs are lightly browned and the tomatoes are hot through but still hold their shape. Serve immediately.


Madeleine's recipe : Tomates à la Provencale
Discover more of Madeleine’s Mauritian cuisine in‘Best of Mauritian Cuisine’ by Madeleine and Clancy Philippe