In the canteen where I usually eat for lunch they offer many different accompaniments for the special of the day. It has nothing to do with the canteen at the university where choices were either simple and tasteless salad or fries with a fluorescent color. Fortunately, that time has already passed. Here there is rice, vegetables and potatoes to choose and combine everyday. Rice changes and can be simply cooked with butter, with saffron, with some vegetables and sometimes spicy. For vegetables there is always a large choice: peas, green beans, carrots or a few kinds of beans. Potatoes, they are still fried, but you can also have them baked or mashed. In addition, regularly there something a little more special than usual, like creamy spinachs, couscous or Provençal tomatoes. These las ones are my favorites.
Provençal Tomatoes Recipe
Note: There is a rating embedded within this post, please visit this post to rate it.Ingredientes
- 4 tomatoes, washed and halved
- 1 garlic clove, peeled
- Parsley leaves, chopped
- Breadcrumbs
- Olive oil
- 1 teaspoon of sugar
- Salt and pepper to taste
Elaboración
- Place the tomatoes in a baking dish, greased with a few drops of olive oil.
- Sprinkle with sugar. Salt and pepper.
- Crush the garlic in a mortar and mix with 2-3 tablespoons of olive oil.
- Add a little of the preparation with garlic and oil on each tomato half.
- Sprinkle bread crumbs and parsley.
- Bake at 175 º C, in the middle rack, for 30 minutes.
Sugerencias, trucos y consejos
- To accompany fish or meat.