Tomatoes Provencal
By Myriam Thevenin
Rate this recipe
4.2/5
(31 Votes)
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Ingredients
- 2 tomatoes
- 1 clove of garlic
- herbs de Provence
- olive oil
- breadcrumbs (this recipe is still good without the breadcrumbs, I don't always have them on hand)
Details
Servings 2
Level of difficulty Easy
Preparation time 10mins
Cooking time 20mins
Cost Budget Friendly
Preparation
Step 1
Cut the tomatoes in two and arrange in a baking dish.
Step 2
Mince the garlic and sprinkle on the tomatoes.
Step 3
Sprinkle with herbs and drizzle with olive oil. If you have breadcrumbs, sprinkle them over the olive oil.
Step 4
Bake for 20 minutes at 410 ° F.
Step 5
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Chef Tips and Tricks
VIDEO: Cheesy Eggplant Hedgehogs
These baked Cheesy Eggplant Hedgehogs are totally adorable, tasty and really easy to make!
Ingredients
- 3 large eggplants
- 1 cup olive oil
- 1/4 cup chopped basil
- 1 garlic clove, minced
- Salt
- Pepper
- 4 cup shredded cheese
Method
- Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
- Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
- Lay the eggplants inside an oven-safe baking tray.
- Pour the oil mixture over the eggplants, taking care to pour between the slices.
- Stuff the gaps in the eggplant with shredded cheese.
- Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
- Serve and enjoy!
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