Stuffed tomatoes provencal
4 servings
45 minutes
The recipe is a paraphrase of the niçoise salad, only in a different package. It should be said that in the recipe for a classic salad, tomatoes are the basis in the literal sense of the word, everything else is put on sliced tomatoes: beans, tunny and capers. But, since we bake the niçoise in tomatoes in the oven, we added cheese and thyme to the original set of ingredients to enhance the southern aroma and get a viscous cheese crust at the end. And an important nuance: do not put "plastic" tomatoes from the supermarket in the niçoise in any way , use real, ground, summer ones.
1
Prepare all the ingredients.
2
Cut out the core of the tomatoes with a knife along with the partitions and seeds, leaving whole cups that can be filled.
- Tomatoes: 4 pieces
3
Chop finely everything that was cut out from the tomatoes.
- Tomatoes: 4 pieces
4
Chop the beans finely, boil in boiling water for 2 minutes (or a bit longer if frozen), then immediately transfer to an ice bowl to retain color.
- Green beans: 50 g
5
Drain the liquid from the tuna can and mash the fish with a fork into small pieces.
- Canned tuna in brine: 120 g
6
Peel the red onion and chop it finely. Chop the capers as well.
- Red onion: 50 g
- Capers: 15 g
7
Mix beans, onion, chopped tomato cores, tuna, capers, and 1 tablespoon of breadcrumbs in a bowl. Season with salt and pepper, then mix.
- Green beans: 50 g
- Red onion: 50 g
- Tomatoes: 4 pieces
- Canned tuna in brine: 120 g
- Capers: 15 g
- Breadcrumbs: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
8
Fill the tomatoes with the filling. Mix the remaining breadcrumbs with half of the grated cheese and sprinkle over the tomatoes. Bake in a preheated oven at 220 degrees for 5 minutes.
- Breadcrumbs: 2 tablespoons
- Parmesan (Parmigiano Reggiano): 50 g
9
Meanwhile, prepare the sauce. Blend basil, parsley, thyme leaves, garlic clove, nuts, and remaining cheese. Dilute with olive oil to the desired consistency.
- Green basil: 25 g
- Parsley: 15 g
- Thyme: 2 sprigs
- Garlic: 1 clove
- Pine nuts: 30 g
- Parmesan (Parmigiano Reggiano): 50 g
- Olive oil: 20 ml
10
Serve tomatoes with Provençal sauce.