Tomatoes Stuffed à la Provençale

Ingredients

• 6 tomatoes to be stuffed
• oil
• 2 spoonfuls chopped onion
• 4 tomatoes
• a pinch of chopped parsley
• a point of crushed garlic
• 4 spoonfuls table-bread crumb
• 2 anchovies
• juice of beef en daube
• breadcrumb
• grated cheese

Instructions

1. Cut the tomatoes in two, remove the seeds and season them.
2. Place them cut side down in a frying pan of very hot oil; turn them when half cooked and let them cook a moment longer.
3. Line them up on a gratin dish.
4. For 6 tomatoes to be stuffed, sauté 2 spoonfuls of chopped onion in oil.
5. Add 4 peeled, pressed and crushed tomatoes, a pinch of chopped parsley and a point of crushed garlic; cook covered for 12 minutes.
6. Complete with 4 spoonfuls of table-bread crumb soaked in Consommé and passed through a sieve, and 2 anchovies also passed through a sieve.
7. Finish with slightly fatty juice of beef en daube.
8. Stuff the tomatoes with this composition.
9. Sprinkle with breadcrumb mixed with grated cheese, moisten with oil and gratinate.
10. Serve hot or cold, at will.