One of my signature dishes after I returned from France, was Provencal Tomatoes. They are easy to make, but always seemed to taste better if you were in France. That is, until I went Organic and Heirloom. Never under estimate the power of quality. I learned how to make these while working in an old school French bistro where they changed the menu everyday and only made traditional country dishes from that region. Some days it would be tete de veau, other days it was some locally caught rabbit. French are fiercely proud of their heritage. I'm so excited to share this recipe as it feels like such a part of my life. I have included some photos of my dear friend Fanny and I making them over an open fire near a lake in the South of France. The association of the smell of these tomatoes brings such a joy to my heart. I smile as I make them.
Organic Heirloom Tomatoes (or vine ripened will do as well)
Sea Salt
White Pepper
Olive oil
Herbs de Provences
Fresh Garlic
Organic Heirloom Tomatoes (or vine ripened will do as well)
Sea Salt
White Pepper
Olive oil
Herbs de Provences
Fresh Garlic
Cut your tomatoes in half and place them on a tray lined with parchment paper.
Sprinkle each one with Salt and Pepper, Herb de Provences and a generous helping of fresh pressed garlic.
Pour Olive oil over the tops.
Bake, pan fry covered, or BBQ until the aroma is strong and the tomatoes have broken down to be soft but still holding shape. About 30-40min.
Bake, pan fry covered, or BBQ until the aroma is strong and the tomatoes have broken down to be soft but still holding shape. About 30-40min.
Lots of juice will come out. Pour it over the tomatoes and be sure to include it on the plate with your helping. It makes whatever you're eating it with that much better!
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