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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Tomates à la Provencale Share Air Mauritius
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  1. 4 firm large ripe tomatoes,

  2. ½ cup bread crumbs from firm sourdough bread,

  3. 1 large clove garlic finely crushed,

  4. ½ cup finely chopped fresh parsley,

  5. 3 to 4 tablespoons extra light olive oil,

  6. Salt and pepper to taste.

Tomates provencales


  1. Cut the tomatoes horizontally into halves. Using a small fork, gently remove the seeds and the membranes holding the seeds. Salt and pepper the inside of the tomatoes to your taste. Place upside down on kitchen paper to allow the extracted water to drain out.

  2. Mix the bread crumbs with the finely crushed garlic, finely chopped parsley, salt and pepper to taste. Whilst doing so, sprinkle with drops of the extra light olive oil & mix well. Divide the stuffing into 8 portions.

  3. Set your oven to 200 degree C.

  4. Pat the tomatoes dry with absorbent kitchen paper. Carefully put the portions of the parsley and bread crumbs filling into and on top of the tomato halves. Place the tomato halves on a sheet of baking paper in a flat baking tray. Drizzle with the extra light olive oil without drenching the filling.

  5. About 20 minutes before serving, oven bake in the middle level until the crumbs are lightly browned and the tomatoes are hot through but still hold their shape. Serve immediately.

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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.