Tomates à la Provençale | Provencal Tomatoes recipe

Written by on April 22, 2018 in Starters

The perfect side dish for a barbecue, these roasted tomatoes from Provence call for a glass of chilled rosé and some delicious grilled meat or fish. They also use herbs that are classic in southern France, and often called herbes de Provence in France.

Prep time: 5 minutes • Cook time: 20 minutes • Serves 4

8 medium round tomatoes, sliced in half
1 teaspoon salt
1 teaspoon freshly
ground pepper
4 garlic cloves, peeled and minced
4 tablespoons bread crumbs
4 tablespoons finely chopped
fresh parsley
2 tablespoons thyme
1 tablespoon olive oil

How to make Provence style tomatoes

1. Add the salt, and the pepper to the tomatoes. Place them on a large plate with the seasoned-side down so the water soaks out. Set aside for 15 minutes.

2. In a small bowl, combine the garlic with the bread crumbs, parsley, and thyme.

3. Preheat the oven to 400°F.

4. Place a sheet of parchment paper over a baking sheet. Then place the halved tomatoes on the parchment paper. Using a tablespoon, place the herb and garlic mixture over each tomato. Sprinkle bread crumbs on top.

5. Pour 1 tablespoon of olive oil over the tomatoes and put in the oven for 20 minutes.

Le Petit Truc (top tip):  This recipe can also be made in a nonstick skillet. Heat 1 tablespoon of olive oil over moderate heat, then place the halved tomatoes inside facing the bottom for 2 minutes. Flip them back, add the parsley and garlic, and simmer for 10 minutes.

Pairing: Pair with a glass of chilled rosé.

Cecile Delarue is the author of Voila! Effortless French Cookbook which is available from Amazon. Cecile is the creator of the food blog French and Parfait, where she shares her tried-and-true French recipes, as well as her tips for creating elegant French meals on the average American dime.

Related Articles

Recipe for Courgette Fritters | Zucchini Cakes

Courgette fritters, or zucchini cakes, depending on what side of the pond you’re on, are a really easy dish to make. They make for fabulous snacks and are just perfect with a glass of wine. They’re also good paired up with meat dishes or with tapas. We asked chef Nadia Sammut of the Michelin Star […]

Continue Reading

How to make Tapenade at home

How to make Tapenade at home

Written by on May 15, 2020 in Starters

For me tapenade is a taste of Provence. Crushed olives, piquant tasting and utterly delicious spread onto a piece of bread, perfect with a glass of wine or Pastis. A taste of summer, of sunshine, the spirit of southern France on a spoon. According to food historians, tapenade was born from Romans preserving olives in […]

Continue Reading

How to cook snails in garlic butter

How to cook snails in garlic butter

Written by on November 15, 2019 in Starters

Snails in garlic butter are the ultimate French appetiser and they’re actually quite easy to prepare at home. You can cook and serve them in shells but I like them cooked in a special snail gratin dish. If you don’t have one, use an oven proof dish to suit. Snails are a much loved dish […]

Continue Reading

Extra-cheesy cheese puffs Gruyère-Parmesan Gougères

Gougères are extremely satisfying to make—not to mention eat! You can never tire of watching the dense, silky dollops of batter inflate into crispy balloons of cheesy pastry through the oven window. We’ve decided to push the cheesiness to the max here. An extra sprinkle of gruyère and parmesan adds extra cheese flavor and textural […]

Continue Reading

South of France Summer salsa recipe with prawns

This delicious recipe is from La de Villa Mazamet in the south of France where the summers are long and hot and chefs love to create recipes that are perfect for sunshine days… Ingredient for 8 people 2 limes – juice and zest 1 large medium-ripe avocado – finely diced 1 large red bell pepper […]

Continue Reading

Subscribe

If you enjoyed this article, subscribe now to receive more just like it.

Subscribe via RSS Feed

Comments are closed.

Top