A Vegetarian Tour de France: Tomates à la Provençale (Braised Tomatoes)

July 11, 2009 By: Megabeth Category: Culinary Tour de France, Side Dishes Print This Post Print This Post

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Many of the dishes that I’ve done for the Vegetarian Tour de France take a long, long time to cook. It’s time to get some quick dishes into this tour. In other words, it’s time for me to work towards the green jersey and go for some sprints.

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These Braised Tomatoes are done in no time flat with very little prep work. If you use fresh, local tomatoes, you’ll be treated to a flavorful side dish that’s very quick and easy to prepare.

Tomates à la Provençale   (Braised Tomatoes)
From Traditional French Food

  • 6 large tomatoes, deseeded and halved
  • 3 cloves of garlic, minced
  • 1 tablespoons of oil
  • 1 small handful of chopped parsley
  • fresh breadcrumbs
  • 1 tablespoon of thyme
  • salt and pepper

Pre-heat your oven to 375 degrees.

A Vegetarian Tour de France: Tomates à la Provençale (Braised Tomatoes)

Fry the tomatoes (in the olive oil) on both sides very briefly. Put them on a baking sheet cut side up

A Vegetarian Tour de France: Tomates à la Provençale (Braised Tomatoes)

Mix the garlic, parsley, breadcrumbs, thyme (or basil), salt and pepper together. Put a little of the mixture on each tomato.

A Vegetarian Tour de France: Tomates à la Provençale (Braised Tomatoes)

Then bake in the oven for 10 minutes (until softened a bit and starting to bubble).

A Vegetarian Tour de France: Tomates à la Provençale (Braised Tomatoes)

A Vegetarian Tour de France: Tomates à la Provençale (Braised Tomatoes)

Sprint photo by Mark Blacknell. Used with permission.

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