Provence style stuffed tomatoes are delicious and easy to make, but you need to make sure you choose the 'right' tomatoes. At the vegetable market in the Place Richelme in Aix en Provence, I picked a variety of large tomatoes that looked perfect for stuffed tomatoes. However by the looks of my final product, while delicious, I may have selected the wrong type! I was after the Marmande variety hailed as the king category for stuffed tomato recipes.
So, the lesson learned: look for the label of origin that certifies where your product is from or ask the stall owner.
Ingredients to make Provence style tomatoes:
4 large tomatoes (select a variety that remain sturdy in high heat and that don't render to much juice)
400 grams of stuffing
1 garlic clove
3 tablespoons of fresh tomato flesh
1 tablespoon of either cognac, Armagnac or Madeira wine
4 teaspoon of butter
2 tablespoon of olive oil
4 tablespoons of breadcrumbs
Salt and pepper.
For the Duxelle of mushroom:
250 grams of button mushroom
1 tablespoon of shallots (finely chopped)
1 tablespoon of onions (finely chopped)
2 tablespoon of chopped parsley
Salt and pepper for seasoning