Tomatoes Sautéed à la Provençale
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- tomatoes
- oil
- chopped parsley
- a point of garlic
- breadcrumb
Instructions
- Cut the tomatoes in two, press them and season them.
- Put them in a frying pan of very hot oil, cut side underneath.
- Turn them when they are half cooked.
- Scatter over them a little chopped parsley with a point of garlic, mixed with breadcrumb.
- Put in a slow oven to finish the cooking.
- Arrange them on the serving dish on taking them out of the oven.