Best Baked Tomatoes Provencal Recipes

Slow Lamb with Baked Provencal Tomatoes image

Provided by Food Network

Time 4h15m

Yield 4 to 6 servings

Number Of Ingredients 14

1 (2-pound) lamb leg on the bone
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 cup white wine
1 head garlic, broken into unpeeled cloves
3 bay leaves
4 short sprigs fresh rosemary
1 large bunch fresh thyme sprigs
4 medium tomatoes
Kosher salt and freshly ground black pepper
1 heaping tablespoon bread crumbs
1 heaping tablespoon chopped fresh parsley
1 clove garlic, minced
Olive oil, for drizzling

Steps:

For the lamb:
Preheat the oven to 300 degrees F.
Rub the lamb with about half the olive oil and season generously with salt, and pepper. In an oven-proof casserole just large enough to hold the lamb, brown the meat on all sides on the stovetop. Deglaze with the white wine. Lay the garlic and herbs on and around the lamb. Drizzle with the remaining oil. Bake in the oven for 4 hours, turning once at half time. Remove from the oven and serve from the casserole with the juices spooned over. This is nice served with baked tomatoes and sauteed potato slices.
For the tomatoes:
Heat the oven to 400 degrees F.
Cut the tomatoes in half at the waist. Lay them cut-side up in a baking dish, and season with salt, and pepper. Mix the bread crumbs, parsley, and garlic in a small bowl, and sprinkle evenly over the tops of the tomatoes, and then drizzle over a little olive oil. Bake the tomatoes until hot and slumping, about 20 minutes.
For the plate:
On a nice platter set the piece of lamb, line with the baked tomatoes, creating a glorious feast for the eyes in presentation.

BAKED TOMATOES PROVENCAL image

Yield 8 people

Number Of Ingredients 11

6 ripe tomatoes (2 1/2 to 3-inches in diameter)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
1/4 cup minced scallions, white and green parts (2 scallions)
1/4 cup minced fresh basil leaves
2 tablespoons minced fresh flat-leaf parsley
2 teaspoons minced garlic (2 cloves)
1/2 teaspoon fresh thyme leaves
Kosher salt
Freshly ground black pepper
1/2 cup grated Gruyere cheese
Good olive oil

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.