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    » Home » Recipes » Summer Vegetable Recipes » Tomatoes Provençale

    Tomatoes Provençale

    Posted: Aug 25, 2011 · Updated: Oct 22, 2020 by Jenny McGruther · This site earns income from ads, affiliate links, and sponsorships.

    Tomatoes provençale, a simple dish that highlights the bounty of late summer gardens with its emphasis on fresh tomatoes, finds its way to our table almost daily in August when we buy heirloom tomatoes by the case at our local market.

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    Tomatoes provençale is a lovely dish, a dish that speaks to late summer in a way few others do.  And while some cooks halve tomatoes and stuff them with a concoction of breadcrumbs and cheese, I, as I invariably do, opt for the simplest preparation: sliced, sprinkled with herbs, seasoned with extra virgin olive oil and baked – no fussy stuffings, just honest food simply done.

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    tomatoes provençale recipe

    Tomatoes provençale, a simple dish that highlights the bounty of late summer gardens with its emphasis on fresh tomatoes.
    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Servings: 4 to 6 servings
    Print Save Recipe Saved!

    Ingredients

    • 2 lbs tomatoes (sliced into ½-inch rounds)
    • 1 shallot (peeled and finely minced)
    • ½ cup minced fresh garden herbs (anise hyssop, basil, thyme, chervil, parsley, rosemary etc.)
    • ½ teaspoon ground black pepper
    • ½ teaspoon finely ground real salt
    • 2 tablespoon extra virgin olive oil

    Instructions

    • Preheat the oven to 425 degrees Fahrenheit.
    • Layer tomatoes in the bottom of a cast-iron or enameled cast-iron skillet, sprinkle with minced shallot, fresh herbs, unrefined sea salt and ground black pepper. Drizzle with olive oil and bake in an oven preheated to 425 degrees Fahrenheit for ten to fifteen minutes.
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    Hi, I'm Jenny! I'm a nutritional therapist, herbalist and the author of three natural foods cookbooks. You'll find nourishing bone broths, simple herbal remedies, and loads of fermented goodness on this site.

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