Tomates Provençal



I learned how to make these by watching some of my French friends make them. They are simple enough to make, and you can vary the recipe any way you like and make it your own. Many recipes include sprinkling the tomatoes with bread crumbs and parmesan. I keep mine simple with just garlic and herbs.

3 round, red Tomatoes.
3 cloves of garlic
2 Tablespoons chopped fresh parsley, basil or other fresh herb, or 1 Tablespoon dried. I used dried Herbes de Provence
Olive Oil
Salt and Pepper to taste (optional)

Heat a small amount of olive oil to coat the a pan over medium heat.
Rinse the tomatoes and cut them in half horizontally (without cutting the top of the tomato where the stem was).
Place the tomato halves, cut side down in the pan on top of the garlic and herbs and cook for about 10 minutes
Turn the tomatoes over, skin side down. Top each tomato with garlic and herbs and and cook, covered for another 10 minutes.
Turn the tomatoes over and cook again with the cut side down.
If you see that the bottom of the pan is dry, you can add a little water, about 2-3 Tablespoons in the bottom of the pan.
Cover the pan and cook the tomatoes over medium heat for another 10 minutes.
Remove and serve.

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