This recipe has been submitted for play in ZWT8 - France, from the CUISINE-FRANCE website.
Tomatoes a la Provencale is a recipe from the Provence region. The tomatoes are stuffed with bread crumbs and garlic, then baked in the oven.
It is recommended that this dish be served as a starter or as a side dish accompanied with a nice Rosé.
The sweetness of the beets and raisins combines nicely with the cheese and the bitterness of the greens. This recipe is from epicurious.com, but I modified it a bit. (This recipe takes 1.5 lbs. red beets - about 3 large). I'll add it to the edited ingredient list, too, but I don't think it will accept the edit as quickly as adding this info to this section.