PROVENCAL STUFFED TOMATOES
Stuffed tomatoes are best eaten in the summer when the tomatoes are sweet and succulent. If you start with a bad tomato you'll end up with a bad stuffed tomato. The sweet juices of the tomato co-mingle with the olive oil and the herbs and soak into the bread. The olives and Parmesan add texture and saltiness. After trying these, you'll never look at a baked tomato the same again. These tomatoes are great served with lamb, chicken and fish.
Provided by Food Network
Categories side-dish
Time 1h10m
Yield 8 tomatoes
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Arrange the bread cubes on a baking sheet and lightly toast in the oven, about 10 minutes. Let cool.
- Increase the oven to 400 degrees F.
- Remove the cores from the top of the tomatoes and cut the top off the tomato 1/4 of the way down. Reserve the tops. Slice enough of the bottom off each tomato, so it stands up, but don't cut through to the seed. (If you cut too deep, patch the hole with the piece you have just sliced off, by placing it in the bottom after you've hollowed it out.)
- Using a melon baller, carefully scoop the inside of the tomatoes out, taking care not to penetrate the sides and create holes. Collect the balls of pulp and chop coarsely. Press the juice and seeds through a strainer. Add the strained juice to the chopped pulp.
- In a bowl, mix together the tomato pulp, Parmesan, olives, olive oil, parsley, basil, oregano, and garlic. Toss with the bread cubes and season with salt and pepper. Let the mixture sit until the bread cubes have soaked up most of the moisture.
- Season the interior of each tomato with salt and black pepper. Stuff each tomato with 1 bread cube and as much as herb olive mixture that you can pack in. Top with the reserved tomato tops and stick a toothpick through the center of the top to keep it from sliding off while it bakes. Place the stuffed tomatoes in a roasting pan that has been drizzled with olive oil. Drizzle the tops of tomatoes with olive oil and season with salt and pepper. Roast until bubbling and tender, about 30 to 40 minutes.
PROVINCIAL TOMATOES
Fresh and Delicious. These can be served as an appetizer or a side dish. I also eat these as a meal onto themselves.
Provided by Abby2495
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat your oven's broiler.
- Place tomato slices in a single layer on a baking sheet or in a baking dish, season with a little salt and pepper, and drizzle with olive oil.
- Mix together the Parmesan cheese, Asiago cheese, bread crumbs and parsley; sprinkle over the tomato slices.
- Drizzle a little bit more olive oil over the top.
- Broil for 5 minutes, or until the top is golden and toasty.
Nutrition Facts : Calories 128.6, Fat 7.5, SaturatedFat 2.8, Cholesterol 11, Sodium 248.1, Carbohydrate 9.3, Fiber 1.6, Sugar 3, Protein 6.7
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.
PROVINCIAL TOMATOES
Delicious fresh tomatoes broiled with a tasty cheese topping.
Provided by SaraW
Categories Tomato Side Dishes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat your oven's broiler.
- Place tomato slices in a single layer on a baking sheet or in a baking dish, season with a little salt and pepper, and drizzle with olive oil. Mix together the Parmesan cheese, Asiago cheese, bread crumbs and parsley; sprinkle over the tomato slices. Drizzle a little bit more olive oil over the top.
- Broil for 5 minutes, or until the top is golden and toasty.
Nutrition Facts : Calories 152.8 calories, Carbohydrate 9.3 g, Cholesterol 17 mg, Fat 9.5 g, Fiber 1.6 g, Protein 8.4 g, SaturatedFat 3.9 g, Sodium 330.2 mg, Sugar 3 g
PROVINCIAL TOMATOES
Delicious fresh tomatoes broiled with a tasty cheese topping.
Provided by SaraW
Categories Tomato Side Dishes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat your oven's broiler.
- Place tomato slices in a single layer on a baking sheet or in a baking dish, season with a little salt and pepper, and drizzle with olive oil. Mix together the Parmesan cheese, Asiago cheese, bread crumbs and parsley; sprinkle over the tomato slices. Drizzle a little bit more olive oil over the top.
- Broil for 5 minutes, or until the top is golden and toasty.
Nutrition Facts : Calories 152.8 calories, Carbohydrate 9.3 g, Cholesterol 17 mg, Fat 9.5 g, Fiber 1.6 g, Protein 8.4 g, SaturatedFat 3.9 g, Sodium 330.2 mg, Sugar 3 g
PROVENCAL TOMATO SAUCE (USES FRESH TOMATOES)
A simple tomato sauce using mainly fresh ingredients. Comes from Sundays at the Moosewood Restaurant. Its uses are endless!
Provided by magpie diner
Categories Sauces
Time 55m
Yield 5 cups
Number Of Ingredients 10
Steps:
- Heat the oil in a heavy pot. Add the onions and saute for about 10 minutes, until they are translucent.
- Add in the garlic and bay leaves, let that saute about 5 minutes more.
- Add in the tomates, salt, pepper and herbs - simmer for 20 minutes.
- When the tomatoes have cooked down, add in the tomato paste and simmer for another 10 minutes. Adjust seasoning to your liking.
- Remove the bay leaves and your sauce is ready!
Nutrition Facts : Calories 173.7, Fat 14.8, SaturatedFat 2, Sodium 59.9, Carbohydrate 10.4, Fiber 2.6, Sugar 6, Protein 2
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