Italia a Tavola- Provençal stuffed tomatoes

Pomidoro Ripieni alla Provenzale

Provençal stuffed Tomatoes

Ingredients for 4 servings

8 ripe tomatoes

6 oz. of rice (cooked but lightly “al dente”)

6 oz. of ripe green olives, pitted and cut in 4 pieces

1 large yellow onion, chopped

4 oz. of fresh pancetta (or bacon) cut in one thick slice and cubed

2 TbS of Thyme, tarragon and marjoram

 (in equal amount), finely chopped

Olive oil, salt, pepper

Cut a round cap from the top of each tomato, take out the pulp and juice and save it in a bowl.

Pan fry the onion in a few TbSs of oil;  when golden brown add the tomato pulp, the rice,the minced herbs and the pancetta, salt and pepper.  Cook for a few minutes stirring, take out of the fire and add the olives.

Stuff each tomato with the filling, place them in a greased baking pan and cook at 300* for one hour. 

Excellent accompaniment to roasted meat or fish