Tomatoes Provencal

1. 1

   Core the tomatoes, then cut them in half horizontally.

2. 2

   Over the sink, squeeze and shake them to rid them of their seeds and some of their juice.

3. 3

   Put the oil in a large skillet, preferably nonstick, with a lid over medium heat.

4. 4

   A minute later, add the tomatoes, cut sides down; cook until they brown but do not burn, about 5 minutes, then turn.

5. 5

   Combine the remaining ingredients and sprinkle the interior of the tomatoes with this mixture; sprinkle the outsides of the tomatoes with a little more salt and pepper.

6. 6

   Partially cover and cook until the tomatoes are tender, about 10 more minutes.

7. 7

   Serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.