Tomate provençale

Stuffed tomatoes with breadcrumbs and parsley are a classic, simple side dish that goes perfectly with grilled fish or meat, for example from the barbecue. Ripe tomatoes are filled with a mixture of breadcrumbs, garlic, parsley and olive oil, then briefly gratinated in the oven.

Serves: 4
Preparation: approx. 10 minutes
Cooking: approx. 15 minutes
Total time: approx. 30 minutes

Ingredients

• 4 medium ripe tomatoes
• 1 slice of white bread (preferably from the day before)
• 1 clove of garlic
• approx. 3 tablespoons finely chopped fresh parsley
• 2–3 tablespoons olive oil
• salt
• freshly ground black pepper

Preparation

• Make the breadcrumbs
  Cut the crusts off the slice of bread. Tear or cut the bread into small pieces and roughly crumble it by hand.
• Prepare the garlic and parsley
  Peel the clove of garlic and finely chop it. Wash the parsley, pat dry, remove the thick stalks and finely chop the leaves (about 3 tablespoons).
• Prepare the tomatoes
  Wash the tomatoes and cut them in half horizontally. If necessary, slice a very thin piece off the bottom so they stand steadily. Carefully scoop out the tomatoes with a teaspoon and collect the flesh in a small bowl. Lightly sprinkle the inside of the tomatoes with salt and a little pepper. Place the tomatoes upside down on a plate or in a sieve and leave to drain for a few minutes.

Method

1. Make the filling
   Put the breadcrumbs in a mixing bowl. Add the finely chopped garlic and the parsley. Stir in 2–3 tablespoons of olive oil so the bread is lightly moistened but not soggy. Season with salt and freshly ground black pepper.
2. Preheat the oven
   Preheat the oven to 200 °C (conventional heat).
3. Fill the tomatoes
   Turn the tomatoes upright again and place them in a suitable oven dish. Generously fill the cavities with the breadcrumb mixture and press down lightly, without compacting it too much.
4. Bake the tomatoes
   Place the oven dish in the middle of the oven. Bake the stuffed tomatoes for approx. 15 minutes, until the tomato is soft and the breadcrumbs start to turn golden brown. If necessary, switch on the grill for the last 1–2 minutes for an extra crispy crust. Keep a close eye on the tomatoes then.
5. Serve the stuffed tomatoes
   Serve the stuffed tomatoes warm as a side dish with grilled fish, meat or poultry. Delicious combined with other simple vegetable side dishes, such as grilled courgette or aubergine.