Saturday, July 21, 2012

Classic Provencal Tomatoes

Wow,what a dish,to me this is so much the taste of France.take a Beef Tomato and cut in two,when cutting tomatoes always use a serrated knife ,you can see mine in the picture,makes life so much easier!
Very finely chop a clove or two of garlic,if you prefer a less pronounced garlic flavour par boil the cloves in water for 5 minutes then chop finely

Chop a couple of anchovy fillets,don't be put off,they melt to nothing and add a lovely saltiness,then add stale bread crumbs about 2 tablespoons,again chopped very fine,a food processor makes easy work of this,but if you haven't got one use a grater or japeneese panco crumbs would work well and add with the other ingredients to a bowl with.....
Freshly chopped parsley and a tsb of dried Herb de provence,mix together well in a bowl with a generous glug of olive oil

Now stuff your tomatoes in all the cavities you have made from deseeding...The aromas are already amazing...

Now place in a clay pot or roasting tin and bake for half an hour at 200' until they are sizzling slightly collapsed and fragrant,the perfect accompaniment for steak,which I will make later,the fragrance in your kitchen of garlic and herbs is wonderful

Or any other grilled meat,go on try it,its the taste of every French Cafe and Brasserie...

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