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Tomatoes stuffed with parsley and garlic in provençal (tomatesprovengales en salade)
4 servings
Wash the ripe tomatoes thoroughly, cut off the top. Remove juice and seeds from tomatoes with a teaspoon. Sprinkle salt over the tomatoes. Wash the parsley well, cut it and rub it together with garlic and olive oil. Salt to taste. Fill the minced tomatoes. Let stand for 1-2 hours so that the tomatoes acquire the smell of parsley and garlic. Serve without seasoning or with mayonnaise
Wash the ripe tomatoes thoroughly, cut off the top. Remove juice and seeds from tomatoes with a teaspoon. Sprinkle salt over the tomatoes. Wash the parsley well, cut it and rub it together with garlic and olive oil. Salt to taste. Fill the minced tomatoes. Let stand for 1-2 hours so that the tomatoes acquire the smell of parsley and garlic. Serve without seasoning or with mayonnaise
tomatoes - 8 pcs., parsley greens - 300 g, garlic - 3 wedges, olive oil - 2 tbsp. spoons, or corn oil - 2 tbsp. spoons
