Posted on 21 May 2010 by tomatocasual.com
Recipe: Tomato Provencal
By David Harbilas
Stuffing tomatoes seems such a thing of the past that it would seem impossible to recommend it, yet this technique, not strictly a “stuffed” tomato, combines roasting and breading to yield a sweet and savory dish that pairs well with nearly any meat, chicken, or fish entrée.
To be sure, this is 1970’s cooking nearly at its worst when handled poorly.
The key to making it work is in pounding the fresh herb flavor into the bread crumb topping and seasoning with a good quality extra virgin olive oil. Using the freshest, juiciest tomatoes you can find doesn’t hurt either.
Yields 4 servings
- 2 large vine ripe tomatoes
- 1 cup breadcrumbs, preferably homemade
- 1 large clove garlic, crushed Read the rest of this entry »
