Veggin’

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.

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.

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

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

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

Sprint photo by Mark Blacknell. Used with permission.