Julia says that one of the most savory ways to prepare tomatoes is à la provençale...and Scout and I found little bunches of vine ripe tomatoes at the Asian Market over the weekend...that we thought would be perfect for this recipe...
...first you remove the stems...
...cut in half crosswise...
...and gently press out the juice and seeds...
...sprinkle with salt and pepper...
...finely chop some shallots...I used red onions...
Make some fresh breadcrumbs and add herbs - basil and parsley, thyme and garlic...
...and a big pinch of pepper...Julia says you can prepare it ahead to this point...
...then add some oil...
...the stuffing should be slightly moist and hold together when pressed...
...Julia says to arrange your tomato halves in a roasting...but as usual...I opted for individual cups...
...fill each tomato with a couple of spoonfuls of stuffing...drizzle with some olive oil...
...and bake at 400⁰ F for 10-15 minutes until bread crumb filling has browned lightly...
...we served these with some broiled seitan, rice, and peas...
...and of course they were perfectly delicious...
Substitutions: NONE...another delicious vegan recipe from MtAoFC...
Recipe here: Mastering the Art of French Cooking
pp. 507-508
Oh, this looks delicious. Definitely will make these tomatoes this summer!
ReplyDeleteA lot of work but guessing it tastes soooo good!
ReplyDeletemmm they look lovely! well done! I love Lebanese style rice-stuffed tomatoes with fresh herbs, cumin, currents and pine nuts too.
ReplyDelete