50+ Friends Club Cookbook
International Dishes

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Tomatoes a la Provencale


From the Kitchen of:  Pat Alexander

No better time to use those wonderful summer tomatoes!

  • Cut the tomatoes in half crossways and scoop out the seeds, using your finger or a spoon. Sprinkle the insides of the tomatoes with a little salt and place them upside down on paper towels to drain for 10-15 minutes.
  • In a mixing bowl combine the coarse bread crumbs, parsley, basil, thyme, garlic, olive oil, and salt and pepper.
  • Fill each tomato half with about 2 tablespoons of the mixture, mounding it a little in the center.
  • Place the tomatoes on a greased baking sheet and bake at 375degrees for 20 minutes.
  • Serve them hot, or chill in the refrigerator for at least 1 hour and serve cold.
  • Serves 6