Tomatoes Provencal

Name: Tomatoes Provencal
Prep time: 10 min
Cook time: 5 min
Total time: 14 min
Yield: 6 servings
Cuisine: mediterranean
Ingredients: 6 tomatoes, very ripe, about 2 1/2 pounds; 1 cup lightly packed parsley leaves; 4 cloves garlic, peeled and crushed; 4 tablespoons olive oil or vegetable oil; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon salt

By Jacques Pepin

Updated Oct. 11, 2023

Total Time: 14 minutes
Prep Time: 10 minutes
Cook Time: 5 minutes
Rating: 4(14)
Comments: Read comments

Featured in: THE PURPOSEFUL COOK; Tomatoes and Herbs: Good Companions

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Ingredients

Yield:6 servings

6tomatoes, very ripe, about 2½ pounds
1cup lightly packed parsley leaves
4cloves garlic, peeled and crushed
4tablespoons olive oil or vegetable oil
½teaspoon freshly ground black pepper
½teaspoon salt

Ingredient Substitution Guide

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Preparation

Step 1
Remove and discard stems from the tomatoes and cut in half crosswise (parallel to stem end). Chop the parsley and garlic together to make persillade. There should be ½ cup.
Step 2
Preheat oven to 250 degrees.
Step 3
In each of two heavy skillets heat about 1 tablespoon of the oil until very hot. Put the tomatoes cut side down in the skillets and cook over high heat about 2 minutes, covered, until the tomatoes soften slightly. Arrange the tomatoes cut side up in a gratin dish suitable for serving. Sprinkle with the pepper and salt.
Step 4
To the drippings in the pan add the remainder of the oil and the persillade. Mix 10 to 15 seconds to cook slightly; divide equally and spread on top of the tomatoes. Put the tomatoes in the warm oven for a few minutes before serving. If the tomatoes must wait 30 minutes or more before being served, saute as directed and keep warm in a 180-degree oven, but don't add the persillade until serving time.