Any recipe termed à la Provençale is most likely to include tomatoes and garlic. This is a great accompaniment to fish, lamb, veal or beef. Last night I served Tomato à la Provençale with filet mignon, roasted shallots, roasted Brussels sprouts, French fries and a mixed green salad.
Directions
- Preheat oven to 375°F (190°C).
- Cut the tomatoes in half, remove the seeds and place in a baking dish.
- Combine the parsley, basil, garlic, thyme, olive oil, Parmesan and breadcrumbs in a small bowl.
- Divide the mixture over the tops of the 8 tomato halves.
- Bake for 20 minutes.
- Serve warm or at room temperature.
℞ M.D. Notes
- Tomatoes contain vitamin C, vitamin A and vitamin E, along with the minerals phosphorus, calcium, magnesium, zinc and iron.
- Tomatoes also contain flavonoids known to have anti-inflammatory properties.
