Stuffed Tomatoes Provencale - General Recipe #1

The most important part about making Tomato Provencale is to make sure your sous chef has a clean little finger. This is no easy task, because asking is met with rolling eyes, and the inevitable grunt. Yes, parents have the audicity to hope, when asking is just too much. Select 4 ripe tomatoes, cut in them in half crosswise, scoop out the seeds with your little finger, and turn upside down to drain out the rest of the juice. While the tomatoes are draining, make the stuffing.





I bought a loaf of french bread to have with dinner and we tore off a hunk for fresh bread crumbs. While it's a pain to clean the food processor, fresh bread crumbs are so good. We made too much. Mix with oil, scallions, pureed garlic, olive oil and chopped fresh parsely (thank you, herb barrell - I need some more!). Salt and pepper the inside of the tomato and stuff, then drizzle with olive oil and bake for about 20 minutes. You can prepare this in advance and wait until your main dish is nearly ready to bake. Eat them while they are hot. A perfect side dish with lamb. ( next post)