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| Here are a few of my favourite recipes |
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| Provençal tomatoes |
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Choose several ripe tomatoes. Cut them in half and remove the seeds.
Place them on a metal plate, season and place them in a hot oven. When they have rendered their water, top with finely chopped parsley, garlic and breadcrumbs. Sprinkle with olive oil.
Put them back in the oven for ten minutes.
They make a wonderful accompaniment to meat and fish. |
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