Best Tomatoes Provencale Recipes

MUSSELS WITH TOMATOES, HERBS AND GARLIC (MOULES PROVENçALE)

Steps:

• To make the sauce, heat the olive oil in a large saucepan, add the onions, celery, garlic, basil and bouquet garni, and cook over low heat for 5 minutes or until softened but not browned.
• Mix in the tomato paste and tomatoes, salt, pepper, and sugar, and simmer gently for 30 minutes.
• Put the mussels in a casserole dish with the wine, over high heat, and bring to a boil. Cook for a few minutes only, until the mussels have opened, stirring frequently to ensure they are evenly cooked.
• Pour off the cooking liquid, discard any mussels that have not opened, and return the opened mussels, in their shells, to the casserole dish.
• Pour the hot tomato sauce over the mussels and heat through. Sprinkle with chopped basil and serve at once.

TOMATOES A LA PROVENCALE

Steps:

• Preheat your oven to 400ºF.
• Remove the stems of the tomatoes and cut the tomatoes in half.
• Next, scrape out the seeds and juice, season the tomatoes with salt and pepper and set aside until needed.
• Blend the rest of the ingredients together in a bowl and fill each of the tomatoes with the mixture then sprinkle the tomatoes with olive oil.
• In a baking or gratin dish arrange the tomatoes not close to each other and bake in a 400º F degree oven for 15 minutes.
• Enjoy!

TOMATES A LA PROVENCALE (BAKED TOMATOES)

Steps:

• Preheat the oven to 400 degrees.
• Arrange the tomatoes, cut side up, in a large baking dish. (Unless the tomatoes are exceptionally watery, do not seed or drain them; they will better hold their shape and the natural juices will mingle nicely with the garlic and herbs.) Season generously with salt and pepper. Slice the garlic into thin chips and sprinkle over the tomatoes. Combine the bread crumbs and parsley, and scatter the mixture over the tomatoes. Drizzle them with oil.
• Bake, uncovered, for one hour, or until the tomatoes are soft, browned and sizzling. Serve immediately.

TOMATES à LA PROVENçALE (TOMATOES PROVENCAL)

Steps:

• 1. Cut tomatoes in half; set aside. Mix in a bowl bread crumbs, parmesan cheese, garlic, basil, chives, parsley, freshly ground black pepper, sea salt and oil. Stir the ingredients until well blended.
• 2. Wrap half tomato in aluminum foil and created a retaining wall or a bouquet. Spoon the mixture and cover the entire surface; sprinkle with cayenne pepper. Place on a cookie sheet lined with a silicone mat and bring to the grill. Cook on indirect heat for 5 minutes at 500ºF. or in the oven at 350ºF for 10-15 minute. Turn broiler on, and cook until top is browned
• 3. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=HYj1vWqHuaI

CHERRY TOMATOES PROVENCALE

Steps:

• Preheat oven to 400 degrees.
• Combine bread crumbs, parsley, garlic, salt and pepper.
• Place tomatoes in baking dish and drizzle with oil.
• Cover with breadcrumb mixture.
• Sprinkle with Parmesan and bake for 5 minutes.

TOMATOES A LA PROVENCALE

Steps:

• Step 1: Preheat your oven to 400ºF (200ºC). Remove the stems of the tomatoes. Cut the tomatoes in two half. Squeeze out seeds and juice. Add salt and pepper Step 2: Blend the rest of the ingredients together in a bowl. Fill each of the tomatoes with the mixture. Sprinkle the tomatoes with olive oil. Step 3: In a baking or gratin dish arrange the tomatoes not too close from each other Step 4: Bake the tomatoes in the oven at 400º (200ºC) for 15 minutes max Serve as a starter or as a side dish

TOMATOES PROVENCALE

Steps:

• 1. Cut tomatoes in half, crosswise. Score cut surface lightly. Place cut side up in shallow baking pan. Set aside.2. Combine KELLOGG'S CORN FLAKES cereal, margarine, salt, parsley and garlic in small mixing bowl. Spread crumbs mixture over cut surface of tomatoes, pressing gently.3. Bake at 400°F about 10 minutes or until cereal topping is lightly browned. Serve hot.