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Tomates a la Provencale (Baked tomatoes with bread crumbs and garlic)
From: kcook

The side dish is similar to one you may have made many times.
The secret to this recipe is in the fresh bread crumbs.
They give a flavor and consistency you just won't get with the store-bought variety, and the extra step is well worth the effort.
In fact, you may find yourself swearing off your old bread crumbs and using fresh in all your recipes after you try this dish.

  • 6 ripe tomatoes
  • 3 to 4 slices slightly stale white bread (to make about 1 cup of bread crumbs)
  • 1/2 cup fresh parsley, finely chopped
  • 1 Tbs finely chopped fresh basil, or 2 tsp dried basil
  • A pinch of fresh or dried thyme
  • 1 garlic clove, finely chopped
  • Salt and freshly ground black pepper to taste
  • 1/3 cup olive oil
Cut the tomatoes in half crosswise and scoop out the seeds with a spoon or your finger.
Sprinkle the insides of the tomatoes with a little salt and place them upside down on paper towels to drain for 10 to 15 minutes.

Process the slices of bread in a food processor or blender until they are coarse in texture.
Do not over process them.
In a mixing bowl combine 1 cup of the bread crumbs, the parsley, basil, thyme, garlic, olive oil, and salt and pepper to taste.
Fill each tomato half with about 2 tablespoons of the mixture, mounding it a little in the center.
Place the tomatoes on a greased baking sheet and bake at 375F (190C) for 20 minutes.
Serve them hot, or chill in the refrigerator for at least 1 hour and serve cold. Serves 6.