a taste of France

Tomatoes a`la Languedocienne



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How to make Tomatoes a`la Languedocienne


Ingredients


Tomatoes 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


Tomatoes a`la Languedocienne picture


  • if you liked the Tomatoes a`la Languedocienne try the herby vegetables
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