This August, Julia Child would have celebrated her 100th birthday. As a celebration, many bloggers are posting and cooking some of her famous recipes. I was asked to participate and this weeks recipes couldn’t have fit the season more perfectly. A trio of Julia’s all-star vegetable recipes for Celery Root Remoulade, Provencal Tomatoes, and Asparagus with Hollandaise are the picks this week. Each recipe makes the most out of the summer’s freshest produce bounty.
My garden is bursting with tomatoes and it is no secret that they are one of my favorite vegetables. Or fruit? I guess that debate belongs in another blog post. I love tomatoes and eat them so many different ways. They are great in salads and pasta but today they are a star in their own dish. Tomatoes Provencal are a perfect accompaniment to many meals. I served them with some grilled chicken but beef, fish or pork also works. This works as a good side for brunch too. I love to eat tomatoes next to eggs.
Thank you Julia for yet another great recipe! What are your favorite ways to eat tomatoes?
To check out more of what other bloggers are posting and other Julia Child recipes, go to the Julia Child Facebook page.
- 3 large firm ripe tomatoes
- Salt and freshly ground pepper
- 1 to 1½ cups fresh bread crumbs
- 2 TBS minced shallots
- 1 tsp dried herbes de Provence
- 3 TBS freshly grated Parmesan cheese
- 2 to 3 TBS chopped parsley
- 3 to 4 TBS olive oil
- Set a rack on the upper-middle level and preheat the oven to 400 F.
- Core the tomatoes and cut them in half crosswise. Over a plate or bowl, squeeze each half gently to force out the seeds and juice. With your fingers, clean the cavities of any clinging seeds. Arrange in the baking dish cut side up. If any halves are wobbly or tilted, trim a bit off the bottom so that they sit flat in the pan.
- Season with a sprinkling of salt and freshly ground pepper to taste.
- Stir together the bread crumbs, shallots, dried herbs, grated cheese, and chopped parsley in a small bowl. Add 2 or 3 tablespoons of the olive oil, tossing well to moisten the crumbs evenly.
- Spoon the stuffing into the tomato halves, pushing it down into the cavities and mounding on top. Drizzle a scant teaspoon of oil over the top of each half.
- Bake for approximately 20 minutes, or until the topping has browned and the tomatoes are hot but still keep their shape. Serve hot in the baking dish, or move them carefully to a clean platter.