Description
The Motherland of this dish is considered to Provence, the southeastern region of France. Actually, a tomato, oven baked, served on an appetizer or as a vegetable side dish to meat or poultry. I was intrigued by a very simple filling, and prepared, once again convinced that everything ingenious is simple! Interesting recipe of the French cuisine. Tomatoes are juicy, flavorful, not spicy, but with a charming natural charm...
Ingredients
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Tomato
3 piece
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Bread crumbs
2 Tbsp
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Garlic
2 tooth
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Onion
0.5 piece
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Greens
2 Tbsp
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Olive oil
2 Tbsp
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Spices
Cooking
Tomatoes wash, cut in half, carefully remove the pulp. For a change of pace.
Basil and parsley are finely chopped.
To the greens add the finely chopped garlic,
Onion, breadcrumbs, 2 tbsp olive oil, salt, freshly ground black pepper and a pinch of thyme. Mix everything carefully with a fork. Onions and greens will give the juice and combine with the breadcrumbs.
To turn on the oven. Tightly stuff the half tomatoes with the stuffing, drizzle with oil.
Spread in the baking dish, not too close. Send in a preheated 200 degree oven.
Bake for about 15 minutes. Focus is always on your oven. Turn off the heat and leave in the oven for another couple minutes. Ready! Serve cold.
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