Gratin tomatoes with herbs, so called provenzale
style (we wonder why)
Pomodori gratinati, agli aromi, cosiddetti alla "provenzale"
- 6 tomatoes not too much ripe, cut in two pieces along their length
- 6 garlic cloves
- 1 small bunch of parsley
- olive oil
- salt and pepper
up the tomatoes a little bit removing the seeds and leaving the pulp. Lay
them over a cloth or a trencher, on the cut part, in order to drain them.
Take a frying pan, put 4-5 spoons of oil and start to fry the tomatoes,
over a medium-brisky heat: firstly fry the concave part and then turn them
with a small spatula and fry also the convex part, you need 5-6 minutes
for each side. Then take them out from the frying pan and put them in a
baking tin, laying them on the convex part, with the opening upwards. Then
add some more oil in the frying pan and gradually fry the remaining tomatoes
and then put them in the baking tin; it is important that in the frying
pan will remain some oil and some sauce created by the tomatoes. In this
kind of seasoning put garlic, parsley and basil (finely chopped) and brown
them, continuously turning them; then add 6 spoons of finely breadcrumbs
and toast, for 4-5 minutes, always over a medium heat and continuously turning,
taking care that anything will burn.
Take out from the pan and with this aromatic stuff fill the tomatoes, without
adding anything else. Cook them in the oven for 3-4 minutes at the temperature
of 200° C, then put them in the plates and serve like a main course.