Recipes For 2009

Tomate a la Provencale

This recipe taken from pages 507 and 508 of " Mastering The Art of French Cooking" by Julia Child, Louisette Bertholle and Simone Beck

"One of the most savory ways of serving tomatoes is a la Provencal. These tomatoes go well with many things-steaks, chops, roast beef, lamb, roast or broiled chicken, broiled mackerel, tuna, sardines, herring, or swordfish. They may also be a hot hors d'oeuvre, or accompany egg dishes."

For 6 people

• 6 firm, ripe, red tomatoes about 3 inches in diameter
• Salt and pepper
• 1 to 2 cloves mashed garlic
• 3 tablespoons minced shallots or green onions
• 4 tablespoons minced fresh basil and parsley, or parsley only
• 1/8 teaspoon thyme
• 1/4 teaspoon salt
• Big pinch pepper
• 1/4 cup olive oil
• 1/2 cup fine, white, dry bread crumbs
• A shallow, oiled roasting pan just large enough to hold the tomatoes easily in one layer

Preheat oven to 400 degrees

Remove the stems. Cut tomatoes in half crosswise. Press out the juice and seeds. Sprinkle lightly with pepper and salt.

Blend remaining ingredients in a mixing bowl. Season and then fill each tomato half with the mixture (about a spoonful or two). Sprinkle with a some olive oil and arrange the tomato halves in a roasting pan. Keep them well separated.

Shortly before you are ready to serve, place the roasting pan in the upper third of a preheated oven and bake until the tomatoes are tender but still hold their shape and the bread crumb filling has browned slightly (about 10 to 15 minutes).