Unlike quick-grilled versions that char and turn bitter, true Provençal tomatoes shine when slow-cooked uncovered in olive oil. This method, drawn from traditional French regional cuisines, lets them release their natural sweetness while soaking up aromatic herbs.
Wash and dry the tomatoes, then halve them. Gently squeeze out seeds and juice. Place cut-side down on a tea towel 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.
Add tomatoes cut-side down and cook gently for 10 minutes. Turn occasionally, adding thyme, and continue cooking for about 30 more minutes.
After around 40 minutes total, sprinkle with sugar, add garlic, a drizzle of olive oil, salt, and pepper. Cook gently for another 15 minutes. Stir in chervil and basil, warm through for a few minutes, and serve.
Source: Regional Cuisines of France
