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Monday, June 11, 2012

Tomates Farcies (Simple tomato gratin) (Provencal style)

These tomato halves are a simplified variation of a classic Provencal dish. Dusted with Herbes de Provence, sprinkled with olive oil, grated cheese and topped with fine breadcrumbs, they're then popped in the oven where they transform into pure tomato-cheese baked melt-y savory goodness. 
Incredibly light but also tasting hearty enough (from the baking process) to be a main course on their own, but also a side to something else. Your choice. Enjoy.
Recipe adapted from Alison, traditional recipe here

P.S: Happy Birthday, Mom. I know this is something you'd like.

Last year: Straciatella cream pie (Italian).

Ingredients (serves 2):

  • 3 medium-large tomatoes (preferably equally sized)
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 2-3 tablespoons finely ground breadcrumbs
  • 1 tablespoon Herbes de Provence blend
  • salt and pepper to taste
  • 50 g grated Emmentaler cheese

Preheat oven to 180 degrees C. Wash and cut the tomatoes in half and place them cut-side up in a baking dish. Rub with olive oil, season with the salt, pepper and herbs. Divide the grated cheese between them and then the breadcrumbs. Put in the oven and bake for 20 minutes.
Take out, allow to cool and dig in! :)

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