Tomates Farcies à la Provençale

Ingredients

• six tomatoes
• two tablespoonfuls of chopped onion
• four peeled, pressed, and concassed tomatoes
• a pinch of chopped parsley
• a crushed clove of garlic
• four tablespoonfuls of bread-crumbs
• two anchovies
• some somewhat fat, braised-beef gravy

Method

1. 1

   Prepare the tomatoes by cutting them in two and removing seeds.

2. 2

   Season and place cut side down in hot oil.

3. 3

   Fry onions, add tomatoes, parsley, and garlic, cook for twelve minutes.

4. 4

   Combine with soaked bread-crumbs and anchovies.

5. 5

   Stuff tomatoes, sprinkle with bread-crumbs and cheese, and set to form.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 383. The excerpt below is the record exactly as published.

TOMATES FARCIES A LA PROVENCALE Prepare the tomatoes as follows :—Cut them in two; remove their seeds; season them, and place them, cut side undermost, in an omelet-pan containing very hot oil. Turn them over when they are half-cooked; cook them for a little while longer; lay them on a gratin-dish, and stuff them with the following preparation:—For six tomatoes, fry two tablespoonfuls of chopped onion in oil; add four peeled, pressed, and concassed tomatoes, a pinch of chopped parsley, and a crushed clove of garlic, and cook under cover for twelve minutes. Complete with four tablespoonfuls of bread-crumbs, soaked in consommé and rubbed through a sieve; two anchovies also rubbed through a sieve, and finish with some somewhat fat, braised-beef gravy

Cook this with the app: pantry check, scaling, and the assistant.