Les tomates farçies from Magrets & Mushrooms: More Country Recipes from South-West France by Jeanne
Stuffed tomatoes are widely served in restaurants but are seldom worth a second thought. They need careful preparation and anything but fresh breadcrumbs will not do at all.
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Ingredients
- salt
- pepper
- best olive oil
- leaves of parsley, basil and thyme, all finely chopped
- garlic, to taste (2-4 cloves)
- fresh breadcrumbs
- 4 large tomatoes (Marmande or coeur de boeuf for preference)
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