What is Tomatoes Provencal?
Tomatoes Provencal is a traditional dish from the Provence region of France. It is made with tomatoes, garlic, olive oil, and herbs. The dish can be served as a main course or as a side dish.
How To Make Tomatoes Provencale with Anchovies
Ingredients:
- 4 vine-ripened tomatoes
- 3 slices of day-old French bread, grated to crumbs in a food processor
- 1/3 cup minced fresh flat-leaf parsley
- 2 garlic cloves, minced
- 4 anchovy fillets, rinsed and finely chopped
- 3 tablespoons Romeu extra virgin olive oil
- Fresh ground sea salt and black pepper to taste
Preparation:
Cut off the tops of each tomato. Gently squeeze each tomato to remove excess water and seeds. Sprinkle the inside of each tomato lightly with salt, then turn upside down on a wire rack and let drain for 15 minutes.
Preheat oven to 350 degrees Fahrenheit. In a small bowl, mix together parsley, garlic, chopped anchovies, 1 tablespoon olive oil, breadcrumbs, salt and pepper.
Arrange tomatoes in a shallow baking dish. Press mixture into the tops of the tomatoes, then drizzle with remaining 2 tablespoons olive oil. Bake for 30 minutes, or until tops are browned and tomatoes are very soft.
The tomatoes can be served warm with an evening meal or cold at a picnic with crusty French bread, a complementary cheese and fresh fruit. Enjoy!
