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Tomatoes Provencales

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“An overabundance of vine-ripened tomatoes? Lucky you! This is the recipe you want to make. From Elizabeth David's 'A Book of Mediterranean Food'.”
READY IN:
25mins
SERVES:
4-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat broiler in oven.
  2. Have baking rack in centre rack of oven.
  3. With a sharp knife make several incisions crosswise in pulp of the tomatoes and in these, rub salt, pepper and crushed garlic.
  4. Put tomato halves, cut side up, in baking pan just large enough to hold them.
  5. Pour 1 tblsp olive oil over minced parsley and stir to coat.
  6. Distribute parsley evenly over the 8 halves, pressing down lightly.
  7. Drizzle a teaspoon of olive oil over each tomato half and cook under the grill until tomatoes have softened and are slightly charred on cut surface.
  8. Serve with grilled or roasted meats.

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