Tomatoes à la Provençale
As an expert in French regional cuisines, I'm delighted by the continued popularity of classics like this. Drawing from traditional sources, this recipe showcases the true essence of Provençal cooking.
Contrary to common misconceptions, Provençal tomatoes aren't quickly grilled or pan-fried, which can char them and introduce bitterness. Instead, slow cooking uncovered in an oiled skillet allows them to absorb aromatics and release their full flavor.
Difficulty: 2
Wash and dry the tomatoes, then cut them in half. Gently squeeze to remove seeds and excess juice. Place cut-side down on a tea towel or rack to drain briefly.
Peel and finely chop the garlic. Chop the chervil and basil; set aside. Heat olive oil in a large, wide skillet over moderate heat.
Arrange tomatoes cut-side down in the skillet. Cook gently for 10 minutes. Turn occasionally, adding thyme, and continue cooking for about 40 minutes total.
Sprinkle with sugar, add chopped garlic, a drizzle of olive oil, salt, and pepper. Cook gently for another 15 minutes. Stir in chervil and basil, warm briefly, and serve.
Source: Les Cuisines Régionales de France. Editions du Fanal.
