The best food sometimes is the simplest. Provencal tomatoes are about as simple as it gets but boy are they good. This is a great summer side dish requiring few ingredients: tomatoes, olive oil, garlic, and fresh herbs.
The secret to perfecting Provencal tomatoes, is to slowly fry them. I mean sloooooowly. This helps concentrate their flavor. Make sure to use high quality tomatoes, the fresher the better, i.e., what you have growing in your garden or produce from your local farmer’s market. Serve with a green salad, braised fennel, and for those without gluten sensitivity freshly baked bread.
Provencal Tomatoes
Adapted from Classic French Cooking by Elisabeth Luard
- 3 large tomatoes
- 2 tbsp of olive oil
- 1 garlic cloves, peeled
- a handful of parsley
- Salt
Directions
- Cut the tomatoes in half and remove seeds.
- In a wide cast iron pan heat the olive oil at the lowest setting.
- Place the tomatoes cut side down, then fry the tomatoes at the lowest setting.
- In the meantime, finely mince the garlic and parsley with salt and reserve.
- After about 40 minutes, gently flip the tomatoes over and sprinkle with your garlic-parsley mixture. Splash with additional olive oil.
- Cook very gently another 30 minutes.
Variations
Try replacing the parsley with thyme, basil, or oregano. Whatever looks fresh and tasty in your garden.
Serves 2
