Tomates à la provençale
Our Chef Eric sent us one of his favourite Quarantine Cooking recipes that he made while he’s in lockdown in France. We can’t wait to try this one ourselves.
- Fresh herbs (parsley, thyme, oregano, rosemary, bay leaves)
- Salt & pepper
- Parmesan cheese
- Lemon zest
Cut the tomatoes into two pieces and empty their contents. Fry the tomato in olive oil for one min.
Separately make the mixture that will fill the tomatoes. Chop/grind the fresh herbs, garlic and add the bread crumbs, olive oil salt pepper and grated parmesan (best to use Parmigiano Reggiano).
Mix all ingredients together in a bowl. Fill the tomatoes and into the oven 180C for 15 min or until golden crunchy colour!