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Tomatoes Provencale Recipe

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This recipe for Tomatoes Provencale, by , is from Abundance, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sylvia Buller Olson
Added: Thursday, March 24, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 large tomatoes
3 T olive oil
1/2 tsp salt
Pepper
1 medium clove garlic, crushed
1 T chopped parsley
2 T coarse white bread crumbs

Directions:
Directions:
Slice tomatoes in half crosswise and remove seeds. In hot oil in skillet, saute tomatoes, cut side down, about three minutes. Turn, sprinkle with salt and dash pepper, and saute three minutes. Add garlic to skillet, and saute two minutes longer or just until tomatoes are tender.
Transfer tomatoes to heated serving dish; sprinkle with parsley. Add bread crumbs to skillet and cook over high heat until golden. Drain on paper towels. Sprinkle bread crumbs over tomatoes. Serve on lettuce lined serving tray.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This adds a lot of color to a holiday brunch.

 

 

 

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