Tomates a la Provencale
French Cooking Academy · ♥ 2.3K likes · 72K views · 9 min video
Read about tomatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 50 g bread crumbs
- 6–8 whole tomatoes
- flat leaf parsley
Separate the parsley leaves from the stalks (keep stalks for bouquet garni) and chop the leaves, by food processor or knife.
Separating parsley leaves from stalks
Remove any germ from the garlic, which is bitter, and chop rather finely.
Halve the tomatoes across the middle, stalk end up. Scoop out the seeds and juice with a spoon and set the halves on a tray.
- 1–2 cloves fresh garlic
- olive oil
Mix the breadcrumbs with parsley and garlic to taste, then add olive oil until moist but not wet. Set aside.
Mixing the breadcrumb filling
Precook the tomatoes face down in oil in a pan over low to medium heat 3 to 4 minutes, then turn them over and set aside on the tray.
Precooking in the pan, the Escoffier way
Top each tomato with the bread mix and bake 5 to 6 minutes until the crumbs are brown and crunchy. Serve warm.
Topping and baking under the broiler