Provençal tomatoes
Ingredients for four people:
- 8 medium tomatoes, very ripe but with firm flesh
- 250 g of mushrooms
- 1 large or 2 medium onion
- 1 clove garlic
- A sprig of parsley
- Bread crumbs
- Oil, salt, pepper
Provencal tomato recipe:
Tomatoes are washed and dried with absorbent kitchen paper.
Then they are prepared by cutting a piece on the part of the tail and emptying them with a spoon, they are turned upside down to release the water.
While the mushrooms are prepared, cut into slices with the grated onion. They must cook until they have released all the water
Place the tomatoes face up in a baking dish, greased with oil, season to taste with salt and pepper, fill with the mushroom sauce and sprinkle with chopped garlic and parsley mixed with breadcrumbs.
The whole set is seasoned with a drizzle of oil and it is cooked in the oven for approximately 20 minutes.
Before serving, you can add a little emmenthal cheese to each tomato on top and grill for a few minutes. This is a very flexible vegetarian recipe, since you can make the filling sofrito with anything (spinach, mushrooms, etc …), you can also transform this recipe from vegetables In a main dish making a filling of minced meat, and vegetables, you can even try adding sins.
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