Tomatoes Provençal

Have you ever been to Provence? I have never been to France  but if I have the chance to go, Provence will be one of the areas I want to visit! This region of southern France stretches from the Mediterranean to the hills of Haute Provence, and from the Rhone River valley to the Italian Alps. It was the site of the first Roman colony beyond Italy and today it’s known for fragrant lavender fields, beautiful beaches like Cannes, Saint-Tropez, and Nice, quaint small villages, and fine wines and food. The cuisine of this area includes lots of fresh fruits and vegetables, seafood, extra virgin olive oil, and nuts—basically the core of the healthy Mediterranean diet.

I learned these things about Provence when I did a review a few years ago of Provence Food and Wine: The Art of Living, by François Millo and Viktorija Todorovska. This book introduces you to the geography, history, traditions, wines, and recipes of the region, one of which is Tomatoes Provençal. Since I love tomatoes, that is the recipe I chose to make from the book, and I’m reposting it now because it is a wonderful recipe for summer and a simple yet delicious way to use your garden tomatoes!

In this recipe, fresh tomatoes are topped with a mix of breadcrumbs, chopped fresh parsley, and minced garlic. It’s a wonderful side dish and you could even serve it at a summer brunch. For best results, you’ll want to use fresh, sweet, ripe tomatoes!

Tomatoes Provençal

  • Servings: 4
  • Difficulty: easy
  • Print

TOMATOES PROVENÇAL from Provence Food and Wine: The Art of Living
Makes 4 servings

NOTE from book: This traditional Provençial dish relies on the quality of the tomatoes used; they must be fresh and ripe. It’s best to prepare this dish in the summer, when tomatoes are at the peak of ripeness, sweet, and full of flavor!

4 small to medium ripe tomatoes, halved and stems removed
1 teaspoon granulated sugar
2 Tablespoons extra virgin olive oil
1/2 cup (64 g) chopped fresh parsley (I used Italian flat leaf parsley)
4 cloves garlic, minced
2 Tablespoons fresh breadcrumbs (I used the very fine breadcrumbs you purchase, but I think fresh breadcrumbs would be even better!)
1/2 teaspoon sea salt, plus more to taste
freshly ground black pepper to taste
Optional: I added some additional chopped parsley for garnish

Lightly dust the cut sides of the tomatoes with the sugar.

In a large sauté pan, warm the oil over medium heat. Add the tomatoes, cut sides down, and cook for 5 to 6 minutes, until they caramelize.

In a small mixing bowl, combine the parsley and garlic.

Flip the tomatoes and distribute the parsley and garlic mixture evenly onto them, pressing down so the mixture adheres to the tomato. Sprinkle with the 1/2 teaspoon of salt and the black pepper. Distribute the breadcrumbs evenly among the tomatoes.

Reduce the heat to low, cover, and cook for 5 to 6 minutes, until the tomatoes are soft and fully cooked through. Remove from the heat. Adjust the seasoning to taste.

Transfer the tomatoes to a serving dish and serve warm. Note: I drizzled the remaining olive oil from the sauté pan over the tomatoes and garnished them with additional chopped parsley.

Recipe used with permission | nancy-c.com

I thought the blend of parsley, garlic, olive oil, and touch of sea salt made a great flavor combination as a topping for the tomatoes. Have you made or tasted this dish before?

Sharing at Weekend Potluck, Meal Plan Monday, Grace at Home, Thursday Favorite Things, Full Plate Thursday, Wonderful Wednesday, Inspire Me Monday, Hearth & Soul.

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