Provençal Tomatoes – Tomates Provençales

Print Recipe
PROVENCALE TOMATOES - TOMATES PROVENCALES
Oh my these are good. Tomates Provencale are a French summer tradition, usually baked in the oven. Here, I grill them, using perfectly ripe tomatoes that sing with flavor. Something about the heady seasoning here makes you feel that you’re on vacation even if you’re not – it evokes those hills, vineyards, and winding roads of Provence. You can serve these glorious tomatoes hot (you do have to let them sit for a few minutes or they’ll blister), warm, or at room temperature. I like to serve these as a first course – they’re a terrific introduction to Beef with Smoky Olives (page xx). ASTUCE: When you core the tomatoes, remove just the very core without making a huge hole in the tomato. Salting the tomatoes firms them up and seasons them through. These cook surprisingly quickly and the tomatoes get quite soft, which is what you want. Transfer them carefully from grill to plate or platter, using tongs and a metal spatula. Don’t be concerned if the skin is quite dark; as you eat the tomato you’ll find the fleshy part separating from the skin, which will stay on your plate.
Cuisine French
Servings
servings
Ingredients
  • 6 large (6 ounces;180g each) tomatoes cored, cut in half horizontally, seeds removed
  • 2 generous teaspoons fine sea salt
  • 2 large cloves garlic minced
  • 1-1/2 cups fresh basil leaves
  • 2 tablespoons fresh thyme leaves
  • 2/3 cup; about 50g fresh bread crumbs
  • ¼ cup;60ml olive oil
  • Freshly ground black pepper
Cuisine French
Servings
servings
Ingredients
  • 6 large (6 ounces;180g each) tomatoes cored, cut in half horizontally, seeds removed
  • 2 generous teaspoons fine sea salt
  • 2 large cloves garlic minced
  • 1-1/2 cups fresh basil leaves
  • 2 tablespoons fresh thyme leaves
  • 2/3 cup; about 50g fresh bread crumbs
  • ¼ cup;60ml olive oil
  • Freshly ground black pepper
Instructions
  1. Sprinkle the tomatoes evenly with the salt (you may or may not use all of the salt, but give them a nice, even sprinkling). Place them, cut side down, on a wire rack over a baking pan or non-reactive surface, and let the tomatoes drain for 30 minutes.
  2. Mince together the garlic, basil, and thyme. Place the mixture in a small bowl and whisk in the oil then the breadcrumbs, to make a thick paste.
  3. Preheat all three burners of a gas grill, or build a medium-sized fire in the barbecue. When the coals are red and dusted with ash, spread them in a tight, single layer leaving a perimeter of grill with no coals under it; they need to emit concentrated heat. Set the grill over the coals and set the grill pan on top.
  4. Turn the tomatoes, cut side up. Spread each tomato with the herb mixture, letting some fall into the cavities left by the seeds, and spreading it evenly over the cut side. You’ll have plenty to do this, and use it all.
  5. When the grill is hot, set the tomatoes on it, cover the grill, and cook until the tomatoes are bubbling on top, and the breadcrumb mixture is golden, 10 minutes. Transfer the tomatoes to a platter, season with pepper, then let sit for at least 10 minutes before serving.
Share this Recipe
 

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.