Mozzarella Tomato Loaf Provencale Recipes

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CLASSIC FRENCH TOMATOES PROVENCAL



Classic French Tomatoes Provencal image

Classic French Tomatoes Provencal is an easy and beautiful side dish of oven roasted tomatoes topped with crispy breadcrumbs and herbs.

Provided by Lana Stuart

Categories     Side Dishes

Time 25m

Number Of Ingredients 7

2 medium tomatoes (ripe and firm)
salt
freshly ground black pepper
2 slices day-old bread
1 tablespoon chopped parsley
1 garlic clove
2 teaspoon olive oil

Steps:

  • Preheat the oven to 400 degrees.
  • Cut the tomatoes in half through the middle and place them cut side up in a baking dish. Salt and pepper each tomato half.
  • In a food processor, add the bread, parsley and garlic. Process until you have coarse bread crumbs.
  • Divide the breadcrumb mixture evenly over the tomatoes.
  • Drizzle the top of each tomato with olive oil.
  • Bake for 20-30 minutes or until the breadcrumb topping is golden brown and the tomatoes have softened.

Nutrition Facts : ServingSize 1, Calories 136 kcal, Carbohydrate 19 g, Protein 4 g, Fat 5 g, SaturatedFat 1 g, Sodium 153 mg, Fiber 3 g, Sugar 5 g, TransFat 1 g

PROVENCAL TOMATOES



Provencal Tomatoes image

Provided by Ina Garten

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 11

6 ripe tomatoes (2 1/2 to 3-inches in diameter)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
1/4 cup minced scallions, white and green parts (2 scallions)
1/4 cup minced fresh basil leaves
2 tablespoons minced fresh flat-leaf parsley
2 teaspoons minced garlic (2 cloves)
1/2 teaspoon fresh thyme leaves
Kosher salt
Freshly ground black pepper
1/2 cup grated Gruyere cheese
Good olive oil

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the cores from the tomatoes, removing as little as possible. Cut them in half crosswise and, with your fingers, remove the seeds and juice. Place the tomato halves in a baking dish.
  • In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme, and 1 teaspoon salt. Sprinkle the tomato halves generously with salt and pepper. With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture. Bake the tomatoes for 15 minutes, or until they're tender. Sprinkle with the cheese, drizzle with olive oil, and bake for 30 seconds more. Serve hot or at room temperature.

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