Thursday, August 9, 2012

Tomato Provencal & Aglio Olio

Star Q

Who would ever think of having Spaghetti Aglio Olio and Tomato Provencal for Iftaar!  Especially when think an omnivore like me going vegetarian all the way.  One would think that this menu would be very bland (it is!) but when you take time to savor the dish, you will get to taste all the intricate ingredients (excuses of a tomato fanatic!)

Well, anyway surprisingly my daughter loved the simplicity of the Spaghetti Agli Olio (surprise because my kids are creatures of habit; and their habit is to eat only the foods they like ie. not gastronomically adventurous!)  And so, this was really surprising!  I will not go into the details of preparing the Spaghetti Aglio Olio (since most people already know how to make it!)  I'll just share the recipe for MY version of the Tomato Provencale!
  • 2 large, ripe tomatoes, halved, and scoop out the seeds
  • 1 cup panko 
  • 1 clove garlic, finely chopped
  • 1/4 tsp chili flakes
  • 1 tbs grated parmesan cheese
  • 1/2 tsp chopped parsley
  • 1/2 tsp chicken granules

In a bowl, mix all the ingredients (except the tomatoes) well.  Then carefully fill the tomato cups with the filling, place on a line baking tray and bake in a pre-heated oven at 170 C for about 25 minutes until the top of the filling has turned golden brown and the tomato skins look slightly blistered.  Serve immediately with the Spaghetti Aglio Olio!

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