Tomates a la Provençale from The Cooking of Provence by Patricia Lousada
These are delicious with all meats and fish.
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Ingredients
- 75 g (3 oz) fresh white breadcrumbs
- 6 medium or 4 large tomatoes
- 1 garlic clove, bruised then chopped finely
- 4 tablespoons finely chopped fresh parsley
- 2 tablespoons shredded fresh basil
- 5–6 tablespoons extra-virgin olive oil
- salt
- pepper
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