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Tomatoes Provençal

Carole Blanc, Sales & Quality Manager at the co-operative in Provence

Servings

2

Prep Time

15 minutes

Cook Time

1.15 hours

A traditional Provençal recipe, recounted to us when we visited the farm.

Photo by Burlap & Barrel

Ingredients

  • 1 lb summer tomatoes
  • 2 Tbsp Herbes de Provence
  • 1 tsp garlic powder
  • 2 tsp ground black peppercorns
  • 1 tsp Salina Crystal Salt
  • sugar, to taste (optional)
  • olive oil

Directions

  1. Slice tomatoes in half on equator and remove seeds.

  2. Heat oil in a pan and place the tomatoes, cut side down, in the hot oil. Cover and cook on medium-low heat for 15 minutes.

  3. Remove from heat and carefully turn tomatoes over.

  4. Mix spices, salt and a pinch of sugar (if using) and sprinkle over tomatoes.

  5. Cook for 1 hour over very low heat or in the oven at 275°F. Cooking should be slow - add water as needed to keep tomatoes from drying out. The tomatoes are done when they are “shrunken”.

  6. Serve with crusty bread.

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