Tomates Sautées à la Provençale

Ingredients

• six tomatoes
• a little chopped parsley
• a mite of garlic
• some bread-crumbs

Method

1. 1

   Halve and season the tomatoes, place cut side down in hot oil.

2. 2

   Turn when half-cooked, sprinkle with parsley, garlic, and bread-crumbs.

3. 3

   Finish cooking in a moderate oven and serve immediately.

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.

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. When the tomatoes are stuffed, sprinkle them with bread-crumbs combined with grated cheese; sprinkle with oil, and set the gratin to form. These tomatoes may be served either hot or cold. 2267—TOMATES FARCIES A LA PORTUGAISE Stuff the tomatoes with pilaff rice combined with a quarter of its volume of concassed tomatoes. Dish this rice in the shape of a regular dome, and sprinkle it with chopped parsley. N.B.—In addition to the above recipes, tomatoes prepared as already directed may also be garnished with minced chicken 670 GUIDE TO MODERN COOKERY or lamb meat, or with scrambled eggs, sprinkled with grated Parmesan, and then set to glaze at the salamander. 2268—TOMATES SAUTEES A LA PROVENCALE Having halved, pressed, and seasoned the tomatoes, put them, cut side undermost, in an omelet-pan containing very hot oil. Turn them over when they are half-cooked, and sprinkle them with a little chopped parsley, together with a mite of garlic, and some bread-crumbs

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