TOMATOES PROVENCAL
This crumbly baked tomato dish goes well with roasted chicken, grilled steak, or pan-roasted fish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Lightly oil a 2-quart baking dish. In a bowl, combine breadcrumbs, Parmesan, zest, thyme leaves and oil; season with coarse salt and ground pepper.
- Arrange tomatoes, in prepared baking dish, overlapping slightly; season with salt and pepper. Top with breadcrumb mixture. Bake until tomatoes are tender and crumbs are golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 284 g, Fat 11 g, Fiber 4 g, Protein 9 g
PROVENCAL TOMATOES
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.
HACHIS PARMENTIER - FRENCH PROVENCALE STYLE SHEPHERD'S PIE
Hachis Parmentier is the classic French version of a cottage-shepherd's pie, and is the perfect use for leftover stew (see recipe #353712). Here's my sunny French Provencal riff on the classic. I've topped the casserole with creamy seasoned mashed potatoes that are scraped with a fork for good browning, slices of fresh sun ripened tomatoes, olives, a drizzle of extra-virgin olive oil and a sprinkling of grated Gruyere cheese and it's baked until hot golden and bubbling. I hope you enjoy! Serve the Hachis Parmentier piping hot from the oven with a fresh green salad, a crusty baguette, and a nice bottle or glass of burgundy or rose wine. Salut! Recipe serves 6, but may be halved or increased to suit.
Provided by BecR2400
Categories Savory Pies
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Butter a large baking dish.
- Spread the beef stew evenly in the bottom of the buttered dish.
- Into hot mashed potatoes stir butter, creme fraiche/sour cream, Dijon mustard, pinch of nutmeg, and salt & pepper to taste; beat well to combine.
- Spread mashed potatoes mixture evenly over the stew.
- Use a spatula or the tines of a fork to roughen the top of the potatoes, for good browning.
- Sprinkle with grated cheese and a pinch of garlic powder.
- Arrange the olives and sliced tomatoes attractively over the top & drizzle with olive oil.
- Bake at 375F for 25-35 minutes until hot, golden brown and bubbling!
- Garnish with snipped parsley and serve with a green salad or vegetable of your choice, and a crusty baguette. Enjoy!
Nutrition Facts : Calories 429.5, Fat 21.1, SaturatedFat 10.4, Cholesterol 49.4, Sodium 1035, Carbohydrate 52.2, Fiber 5.2, Sugar 5.9, Protein 9
JULIA CHILD'S PROVENçALE TOMATO SAUCE
This is an under-the-radar basic from Julia Child's "Mastering the Art of French Cooking," featured in a New York Times article about readers' favorite Child recipes. It is a tomato sauce with onions, garlic and basil, raised high with a perfumed whiff of orange peel and coriander seed. Make it when the farmers' market is overflowing with good tomatoes, freeze it in plastic bags, and use it until there is no more. It is a combination of two things Mrs. Child loved: good technique and fresh Provençal flavors. It is a great recipe.
Provided by Julia Moskin
Categories dinner, one pot, main course
Time 1h30m
Yield About 1 quart
Number Of Ingredients 14
Steps:
- In a large heavy pot, heat the oil over medium-low heat. Add the onions, sprinkle with salt and cook slowly for about 10 minutes, until tender but not browned. Sprinkle on the flour and cook slowly for 3 minutes, stirring occasionally; do not brown.
- Meanwhile, fit a food processor with the coarse grating blade. Working in batches to avoid overfilling the machine, push the tomatoes through the feed tube to make a coarse purée.
- Stir the tomatoes, sugar, garlic, herb bouquet, fennel, basil, saffron, coriander, orange peel and 1 teaspoon salt into the pot. Cover and cook slowly for 10 minutes, so the tomatoes will render more of their juice. Then uncover and simmer for about an hour, until thick. The sauce is done when it tastes thoroughly cooked and is thick enough to form a mass in the spoon. Remove herb bouquet and taste. Season with salt, pepper, sugar and tomato paste, and simmer two minutes more. The sauce may be used immediately, refrigerated or frozen for up to 6 months.
Nutrition Facts : @context http, Calories 40, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 2 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 225 milligrams, Sugar 3 grams
TOMATOES A LA PROVENCALE
This recipe has been submitted for play in ZWT8 - France, from the CUISINE-FRANCE website. Tomatoes a la Provencale is a recipe from the Provence region. The tomatoes are stuffed with bread crumbs and garlic, then baked in the oven. It is recommended that this dish be served as a starter or as a side dish accompanied with a nice Rosé.
Provided by Baby Kato
Categories Low Protein
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 62.9, Fat 0.8, SaturatedFat 0.1, Sodium 267.3, Carbohydrate 12.4, Fiber 2, Sugar 3.8, Protein 2.5
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