Tomatoes Provencale Recipe

Use fragrant herbs from the Provence region of France to complement sweet tomatoes, and no salt will be required to enhance their flavor.

Recipe : Tomatoes Provencale

Ingredients :

4 large ripe tomatoes

30ml / 2 tbsp olive oil

1 clove garlic, crushed

2 x 1.25cm / 1/2-inch thick slices white bread, crusts removed

15ml / 1 tbsp chopped parsley

10ml / 2 tsp chopped thyme or marjoram

freshly ground black pepper

Method :

Cut the tomatoes in half and carefully cut out the tomato pulp using a grapefruit knife. Put the tomato pulp into a sieve and press out the juice using the back of a wooden spoon. Put the dry tomato pulp into a large bowl. Mix the olive oil and garlic together. Brush both sides of the bread with this mixture and leave to stand for 10 minutes. Using a sharp knife, chop the oiled bread and the herbs together until they are well mixed and fine textured. Stir this into the tomato pulp and add black pepper. Press the tomato filling into the tomato shells, pilling it slightly above the cut edge. Arrange the tomatoes on an ovenproof dish and grill under a low heat for 5 minutes. Raise the temperature of the grill to high and brown the tomatoes on top for a few seconds. Serve at once.

Serving idea - Serve with a rice salad for a light lunch.

Cook's tip - Prepare the tomatoes in advance and grill them just before serving.

Serves 4

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