Provençal tomatoes are one of my favourite side dishes, especially in summer, when tomatoes are at their very best. When eaten raw, they are fleshy, full of flavour and have the perfect balance of sweetness and acidity. That is precisely why, when cooked this way, they make an ideal accompaniment to any dish, whether it is a grilled steak, roast chicken, steamed fish or simply a couple of fried eggs.
As you can see, this is a true kitchen staple, one of those versatile and healthy recipes that rounds off any menu. Another advantage is that they are very easy to prepare, which is always appreciated, especially in summer, when we are looking for simple and appetising dishes.
Do not forget to serve them with a few slices of a good crusty loaf, because dipping bread into the Provençal tomatoes is absolutely essential. With that said, here is the recipe.
Ingredients
- 7 medium tomatoes, ripe but still firm
- 3 garlic cloves
- 5 tablespoons coarsely ground breadcrumbs
- 4 tablespoons chopped fresh parsley
- 1 teaspoon dried thyme
- 4 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
- 1 level tablespoon sugar (optional)
Method
- Preheat the oven to 190°C.
- Wash the tomatoes and cut off the tops.
- Pour two tablespoons of oil into your Le Creuset Evolution shallow cocotte-style casserole and place the tomatoes cut-side down, with the cut surface in contact with the oil. You can add a little sugar, if you like, to encourage caramelisation.
- Cook over a medium heat until they begin to brown and caramelise slightly, forming a golden layer. They should soften a little without falling apart.
- Turn off the heat, turn the tomatoes over and set aside.
- Place the breadcrumbs, chopped parsley, dried thyme, salt to taste, the remaining two tablespoons of oil and the grated garlic cloves in a bowl. Stir until all the ingredients are thoroughly combined.
- Spread this mixture over the tomatoes and place the uncovered casserole in the oven. Cook for approximately 15–20 minutes, until the tomatoes are tender and the mixture has formed a golden crust.
- Once they are ready, remove them from the oven and leave them to rest for a few minutes. Season to taste with a little salt and freshly ground black pepper before serving.
Suggestions
- In addition to the garlic and parsley, you can add any aromatic herbs you like to the breadcrumb mixture. We have used a little thyme in this recipe, but oregano or rosemary, for example, also work wonderfully.
- For extra flavour and a more golden, crisp crust, try sprinkling Parmesan cheese over the breadcrumb mixture and switch on the grill for the final 3 minutes of cooking.
