Baked Tomatoes With Garlic Tomates A La Provencale Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Cut the cores from the tomatoes, removing as little as possible. Cut them in half crosswise and, with your fingers, remove the seeds and juice. Place the tomato halves in a baking dish.
• In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme, and 1 teaspoon salt. Sprinkle the tomato halves generously with salt and pepper. With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture. Bake the tomatoes for 15 minutes, or until they're tender. Sprinkle with the cheese, drizzle with olive oil, and bake for 30 seconds more. Serve hot or at room temperature.

Steps:

• Preheat your oven to 400ºF.
• Remove the stems of the tomatoes and cut the tomatoes in half.
• Next, scrape out the seeds and juice, season the tomatoes with salt and pepper and set aside until needed.
• Blend the rest of the ingredients together in a bowl and fill each of the tomatoes with the mixture then sprinkle the tomatoes with olive oil.
• In a baking or gratin dish arrange the tomatoes not close to each other and bake in a 400º F degree oven for 15 minutes.
• Enjoy!

Steps:

• Preheat the oven to 400 degrees.
• Arrange the tomatoes, cut side up, in a large baking dish. (Unless the tomatoes are exceptionally watery, do not seed or drain them; they will better hold their shape and the natural juices will mingle nicely with the garlic and herbs.) Season generously with salt and pepper. Slice the garlic into thin chips and sprinkle over the tomatoes. Combine the bread crumbs and parsley, and scatter the mixture over the tomatoes. Drizzle them with oil.
• Bake, uncovered, for one hour, or until the tomatoes are soft, browned and sizzling. Serve immediately.

Steps:

• Preheat oven to 425.
• Cut tomatoes in half crosswise amd place on foil lined baking sheet.
• Mix crumbs, garlic, parsley, salt and pepper.
• Spoon over the tomato halves.
• Drizzle generously with olive oil.
• Bake at top of oven for 8-10 minutes until lightly browned.
• Serve at once, garnished with parsley.
• Can be made ahead and baked quickly while you are carving the meat.

Steps:

• Set a strainer in a bowl, and carefully squeeze the juice and the seeds out of the tomatoes, letting the juice drop into the bowl and reserving it. Discard the seeds. Season the cut sides of the tomatoes with coarse salt and freshly ground pepper.
• Heat the oil in a large nonstick skillet. When very hot and beginning to smoke, carefully place the tomatoes, skin side down, in the oil. You may have to do this in batches so as not to crowd the pan. The tomatoes should not be touching. Sear until the skin starts to brown, about 10 minutes.
• Sprinkle the sugar over the cut sides, and flip, continuing to cook over high heat. When the tomatoes are caramelized and beginning to turn very dark, remove to a serving plate, and sprinkle the garlic and parsley over the top.
• Pour the reserved tomato juice into the pan, and reduce by half. Pour the reduced juice over the tomatoes, and serve warm or at room temperature.

Steps:

• Mix olive oil through onions and marinate steak in refrigerator at least 6 hours, basting and turning meat several times.
• Scrape marinade off meat and reserve.
• Season meat lightly with salt and pepper; roll in flour and set aside on waxed paper.
• In a bowl toss marinade with tomatoes and mushrooms.
• Place 1/3 of mixed vegetables in bottom of 6 quart flame-proof casserole.
• Alternate layers of meat and vegetables, ending with vegetables.
• Pour in any left-over marinade.
• Cover, set over moderate heat and simmer 15 minutes.
• If vegetables have not rendered enough liquid to almost cover meat, add a little bouillon.
• Cover and simmer 1½-2 hours until meat is tender when pierced.
• Tip casserole, trim out fat and taste for seasoning.
• If liquid has not reduced and thickened, drain out into a saucepan and thicken with 1 Tbs cornstarch mixed with bouillon, boil 2 minutes, then pour into casserole.
• Chop or purée garlic and mash with capers.
• Beat in mustard.
• Gradually beat in olive oil to make a thick sauce.
• Stir in basil or parsley just before serving.

Steps:

• Slice tomatoes in half. Remove the seeds but leave as much of the flesh as possible.
• Heat oil in a skillet on medium heat. Place tomatoes cut-side down in the skillet. They should sizzle a little, this will help seal the edges and keep them from sticking.
• Turn the heat to extremely low and cook 45 minutes. Shake occasionally to ensure that tomatoes are not sticking.
• Flip tomatoes. Sprinkle each with garlic, salt, and parsley.
• Cook another 45 minutes on extremely low heat.