Provençal style tomatoes

Name: Tomates Provençales
Prep time: 5 min
Cook time: 35 min
Ingredients: 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

Published: July 14, 2023 by France Today Editors 14464 1

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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.

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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.

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5 from 1 vote

Tomates Provençales

Versatile as an appetiser, side dish, or light summer meal, Tomates Provençales celebrates the sun-kissed ingredients and culinary traditions of Provence. Indulge in this true culinary delight and savour the essence of Provence on your plate.

Prep Time5

Cook Time35

Course: Appetizer, Light Meal, Side Dish, Starter

Cuisine: French

Keyword: French starter, How to make easy appetisers, Light meal

Servings: 4 People

Author: Caroline Rimbert Craig

Ingredients

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

Instructions

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.