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.
tomatoes provençale recipe
- 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.