currants, some chopped garlic,
pepper, salt, and, if you have it,
some left-over lamb or beef. Stuff
the tomatoes with this mixture and
bake them in a covered dish in the
oven, with olive oil.
TOMATES PROVENÇALES
Cut large ripe tomatoes in half.
With a small sharp knife make
several incisions crosswise in the
pulp of the tomatoes, and in these
rub salt, pepper, and crushed
garlic. Chop finely a good handful
of parsley and spread each half
tomato with it, pressing it well in.
Pour a few drops of olive oil on