Tomates à la Provençale

Name: Tomates à la Provençale
Yield: 6 to 8 servings
Ingredients: 6 ripe but firm tomatoes (beefsteak are great for this), cored and cut in half horizontally; Coarse salt and freshly ground pepper to taste; 1/2 cup olive oil; 2 tablespoons sugar; 5 cloves garlic, minced; 3/4 cup chopped fresh flat-leaf parsley

December 9, 2011

Nothing tastes so good to me as the intense flavor of a fresh tomato, picked at the height of summer, cooked down and seasoned with fresh parsley, garlic, and olive oil. This recipe exemplifies southern-French vegetable cooking at its best. I have served these tomatoes as an accompaniment to roast lamb (see page 234) or, in the summer, as a scrumptious first course. They are also great with lox, bagels, and cream cheese to break the fast of Yom Kippur.

Recipe notes

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