Tomatoes Provencal

Don’t walk by me—Cold weather is coming and I won’t be here much longer! If I were in a bottle as ketchup, you would put me on French fries. But, I am fresh, so here are a few tips.

Tomatoes Provencal (from Vegetarian Cooking for Everyone)
Serves 4

4 medium or 8 small tomatoes
¾ cup bread crumbs
3 or 4 garlic cloves
1 cup fresh parsley leaves(flat leaf best)
3 tablespoons of chopped basil
salt and pepper
oil

Heat oven to 400 degrees. Lightly oil a glass baking dish. (If using metal you may wish to line with tin foil as tomatoes are acidic.) Cut tomatoes in half horizontally and remove most of seeds with fingers. Finely chop the garlic, parsley, and basil and put in a small bowl. Mix in bread crumbs and season with salt and pepper. Put tomatoes in baking dish and fill lightly with the bread crumb mixture. Add a little oil to top of tomatoes. Bake for 30 minutes. Tomatoes will be soft so use care in removing from the dish. Cooking time can vary with size of tomato, so check these after 20 minutes.

SOME OTHER SUGGESTIONS FOR THOSE FRESH TOMATOES

Add to a grilled cheese sandwich—Just slice tomato thin and place on top of cheese, then cook in fry pan.

Tuna Melt—Make tuna salad as usual. Place tuna salad on toasted bread, add thin slice of cheese and thin slice of tomato. Bake or broil in oven until cheese melts.

Add to pizza—On top of pizza crust, add a little oil. Spread ½ teaspoon of salt on crust. Add thin slices of cheese and thin slices of tomatoes (You could also add thin slices of onions that you had just cooked in a fry pan) Sprinkle dried basil on top and cook pizza as you would normally.

About Leigh Hallett

Leigh has been Executive Director of the Federation since 2014. She can be reached by email (director@mffm.org) or by calling the MFFM offices (487-7114).