THE PREMIUM AREA
A week at the chalet, or a house full of guests at Christmas?
It’s always the same person in the kitchen whilst the others are having a laugh by the fire… This year, we’re cooking in advance: six homemade dishes, tested after being frozen. Once we’re there, we just reheat them and join in the fun.
This time, you’ll be playing Monopoly too!
Discover Menu No. 16
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Provençal tomatoes (traditional method & Thermomix)
Description
Provençal tomatoes are a classic dish in southern French cuisine: simple to prepare, flavoured with herbes de Provence and perfect as an accompaniment to grilled fish, meat or even a vegetarian dish. It's a recipe that exudes summer and immediately evokes the Mediterranean sun. I've been making it for years and it's always a guaranteed success – a true celebration of meals in the sun.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - Traditional method
1. Rinse and dry the tomatoes. Cut them in half crosswise and arrange them in a dish, cut side up.
2. Mix together the breadcrumbs, crushed garlic, herbs, parsley, salt and pepper. Add the olive oil and mix well.
3. Spread this mixture over the tomatoes.
4. Cover the dish with aluminium foil and bake for 12 minutes in the oven at maximum temperature.
5. Remove the foil and bake for another 6 minutes, turning the dish halfway through cooking.
6. Leave to rest for 3 minutes before serving.
THERMOMIX® METHOD
Preparation - Thermomix method
1. Place the stale baguette cut into pieces, garlic cloves, parsley, thyme, rosemary, salt and pepper in the Thermomix bowl. Chop for 10 seconds/speed 7 (repeat if necessary).
2. Add the olive oil and mix for 20 seconds / speed 4.
3. Spread this mixture over the tomatoes arranged in a dish.
4. Cover with aluminium foil or a lid and bake for 12 minutes in a hot oven.
5. Remove the paper and bake for another 6 minutes, turning the dish halfway through cooking.
6. Leave to rest for 3 minutes before serving.
