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Caroline Rimbert Craig shows you how to cook the Provençal way and recreate the flavours of the Mediterranean at home.
Bursting with the flavours of ripe tomatoes, and fragrant herbs, this classic French dish is the perfect accompaniment to grilled delights. Elevate your outdoor dining experience with the vibrant tastes of Provence and enjoy the sun-soaked flavours that will leave your taste buds wanting more.
Words from the chef:
Delicious warm or at room temperature, my preferred way of eating these is very simple – on a slice of toasted sourdough bread, spread with goat’s cheese if I have some. Cooking tomates Provençales is straightforward, but as with all tomato dishes, salt is the most important ingredient; it should be added liberally, since it unlocks their flavour.
- 10 medium tomatoes
- 3 garlic cloves crushed
- 3 big pinches of sea salt flakes
- 2 pinches of freshly ground black pepper
- 20 basil leaves
- 1-2 tablespoons breadcrumbs
- 3-4 tablespoons olive oil
- Preheat the oven to 425°F (220°C) and slice the tomatoes in half widthways. Place the halves, cut-side up, on a baking pan. Distribute the garlic between the tomatoes, tucking it in so it doesn’t sit on the surface.
- Sprinkle with plenty of salt and black pepper, followed by the basil leaves and breadcrumbs. Finish with a generous drizzle of olive oil, then bake for 30-35 minutes, until the tomatoes are oozing and beautiful.
Extracted from France Today Magazine.
Recipe taken from Provence, The Cookbook by Caroline Rimbert Craig, published by Interlink Books (2022). Photography by Susan Bell.
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