It’s British Tomato Week; 18 – 24 May 2015 and I just came back from Provence from attending “La Bravade de Saint-Tropez” a traditional festival of which I will be blogging about later on this week 🙂 So what better recipe than Tomatoes à la Provençale to celebrate.
Tomatoes are definitely a massive part of my diet. I love them! From the simplest tomato, red onion and french bean salad, which I eat at least once a week when in season. I eat them cooked, raw, in sauces, confit, dried, sun-blushed you name it. Ma Maman use to buy “Cagette” (a crate) of seriously ripened tomatoes from the market and used to make the most delicious tomato and basil sauce. She would then sterilise so we could enjoy it throughout the year on pasta, in Osso Buco, with chicken etc… It is a little early for this, I will revisit this in the summer. So in the meantime I wanted to share something super easy and something you will redo again and again. Tomates à la Provençale are usually served as an accompaniment to a main dish, like a grilled Daurade (Sea Bream) or an entrecôte (Ribeye steak). The traditional version used to be cooked for around 1 hour and 1/2 , but this is my Maman’s version and I think it is the best 🙂
Serves 4 – What you will need:
4 Large perfectly ripe local tomatoes
1.5 Tbsp olive oil, Plus a drizzle 🙂
2 Cloves of garlic, skinned
1 Tsp coarse salt
A good bunch of parsley
- 3 Sprigs of thyme
3 Tbsp of fresh breadcrumbs (I whiz a Stonebaked Olive Ficelle or Ciabatta in my NutriBullet, but you could use shop bought)
Preheat the oven to 200C/400F/Gas 6.
Crush the garlic, chop the parsley, the thyme and mix with the olive oil and salt. Add the breadcrumbs and mix well.
Cut the tomatoes in half horizontally. Place the tomatoes flesh side up in an ovenproof dish and cover with the mixture. Drizzle with olive oil.
Bake for 15-20 minutes until the crumb mixture is golden brown.
And voilà… Bon appetit ♥♥♥