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Stuffed Tomatoes Provencale

ingredients

serves 6
8 medium sized tomatoes
salt and pepper
2 oz (50 g) onions or shallots
1 small clove of garlic
1 tbsp olive oil
2 tbsp (1 oz) 25 g butter
1 1/4 - 1 1/2 cup (75 - 100 g) soft white breadcrumbs
1 tbsp chopped parsley

method

1. Halve the tomatoes crossways.

2. Remove the pips and juice and place the tomatoes in an ovenproof dish. Season lightly with salt and pepper.

3. Skin and chop the onion or shallots finely.

4. Skin and crush the garlic.

5. Heat the oil in a pan and fry the onion and garlic gently without browning.

6. Add the butter and heat until melted; then add the breadcrumbs and parsley.

7. Season to taste and mix well together.

8. Spoon into the tomato halves.

9. Bake in a hot oven, 220°C, Gas 7, for 15 minutes or until the breadcrumbs are lightly browned.

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