Provencal Tomatoes Recipe
Tomates à la provençale is a French starter, originating in the Provence in the South of France.
Equipment
Ingredients
- 4 red tomatoes
- 2 tablespoons of olive oil
- 1 teaspoon of garlic powder
- 1 tablespoon of chopped parsley
- 1 tablespoon of dried oregano
- pinch of salt and pepper
- Optional breadcrumbs
Instructions
- Cut the tomatoes in half and remove some of the seeds.
- Place the tomato halves face down on a lightly oiled pan and let them cook for 5 minutes.
- Mix in a bowl: the garlic powder, chopped parsley, salt, pepper, a pinch of marjoram or oregano.
- Remove tomatoes from pan and place facing up in a casserole dish that can go to the oven.
- Add the mix on top of each half of tomatoes and then sprinkle liberally with breadcrumbs.
- Lightly oil the top of the tomatoes.
- Put a little water at the bottom of the dish and bake in the oven for 410F (210 ° C) for about 30 minutes.
- Serve while warm, 2 halves of the tomato per person.
- Bon appétit!
Notes
Skip the breadcrumbs to make it keto-friendly and gluten-free.
Nutrition
Serving: 1gCalories: 88kcalCarbohydrates: 12gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 3gSodium: 324mgFiber: 3gSugar: 4g
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.