Tomates a la Provencale

1. 1

   Set a strainer in a bowl, and carefully squeeze the juice and the seeds out of the tomatoes, letting the juice drop into the bowl and reserving it.

2. 2

   Discard the seeds.

3. 3

   Season the cut sides of the tomatoes with coarse salt and freshly ground pepper.

4. 4

   Heat the oil in a large nonstick skillet.

5. 5

   When very hot and beginning to smoke, carefully place the tomatoes, skin side down, in the oil.

6. 6

   You may have to do this in batches so as not to crowd the pan.

7. 7

   The tomatoes should not be touching.

8. 8

   Sear until the skin starts to brown, about 10 minutes.

9. 9

   Sprinkle the sugar over the cut sides, and flip, continuing to cook over high heat.

10. 10

    When the tomatoes are caramelized and beginning to turn very dark, remove to a serving plate, and sprinkle the garlic and parsley over the top.

11. 11

    Pour the reserved tomato juice into the pan, and reduce by half.

12. 12

    Pour the reduced juice over the tomatoes, and serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.