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Tomatoes a`la Languedocienne
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How to make Tomatoes a`la LanguedocienneIngredientsTomatoes a`la Languedocienne This dish is from the Languedoc region of France prep time 15 mins plus 1 to 2 hrs for the tomatoes to drain cooking time 5 to 8 mins serves 4 4 lge ripe tomatoes 2 slices of white bread crusts removed 1 garlic clove crushed 2 tablespoons olive oil 1 tablespoon chopped parsley 2 tablespoons chopped thyme or marjoram salt and pepper Cut the tomatoes in half and score the cut surface. Sprinkle with salt and leave upside down to drain. Leave for 1 to 2 hours then rinse the tomatoes and scoop out the pulp. Mix the olive oil and the garlic together. Brush both sides of the bread with this and leave to soften. Chop the bread and herbs together until well mixed. Press this into the tomatoes and sprinkle any remaining garlic and olive oil mixture over the top. Cook the tomatoes in an oven proof dish. Under a grill on a low heat until browned on the top, serve immediately. Tomatoes a`la Languedocienne Holiday cottages to rent in Brittany
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