Tomatoes Provencal with garlic basil and olives
End of summer tomatoes are stuffed with whole-wheat bread crumbs flavored with garlic basil and thyme and baked. Pine nuts and mild cheese turn them into a versatile side for grilled meats or a brunch centerpiece served hot or cold. Herbes de Provence fibers flavor with dried fennel lavender and thyme if available.
MENTIONED IN THIS ARTICLE
Penguin Companion
Alan Davidson
France
Provence
Tomato Provencal Stuffed Tomatoes From The Star
Recipe for four ripe tomatoes stuffed with basil, garlic, thyme and pine nuts baked until tender and cheese melts. Includes steps for crustless bread crumb stuffing, optional serving cold or hot, with nutrition per serving and toasting pine nuts. Source: The Star Kansas City.
Oz offers weekend style meals for weekday cooks in new book
Daphne Oz promotes The Happy Cook with 125 recipes designed for Monday through Friday use and adaptable for diverse eaters. She emphasizes love in cooking, minimal counting calories, and buildable meals using affordable ingredients.
MENTIONED IN THIS ARTICLE
Daphne Oz
Mehmet Oz
Dr. Oz
Also Mentioned on This Page
Kansas City Star
Tomatoes
Provencal
The
Star
Kansas City
Kathy Moore
Roxanne Wyss
Lynn Elber
Associated Press
Meat Dept
USDA
Indiana
Eckric1
EKRIC
Turkey
Shicken
Cleveland Street
Joe Lyria
SAVE