Tomatoes Provencal

1. 1

   Remove and discard stems from the tomatoes and cut in half crosswise (parallel to stem end).

2. 2

   Chop the parsley and garlic together to make persillade.

3. 3

   There should be 1/2 cup.

4. 4

   Preheat oven to 250 degrees.

5. 5

   In each of two heavy skillets heat about 1 tablespoon of the oil until very hot.

6. 6

   Put the tomatoes cut side down in the skillets and cook over high heat about 2 minutes, covered, until the tomatoes soften slightly.

7. 7

   Arrange the tomatoes cut side up in a gratin dish suitable for serving.

8. 8

   Sprinkle with the pepper and salt.

9. 9

   To the drippings in the pan add the remainder of the oil and the persillade.

10. 10

    Mix 10 to 15 seconds to cook slightly; divide equally and spread on top of the tomatoes.

11. 11

    Put the tomatoes in the warm oven for a few minutes before serving.

12. 12

    If the tomatoes must wait 30 minutes or more before being served, saute as directed and keep warm in a 180-degree oven, but don't add the persillade until serving time.

* Per serving · 4 servings · Values may vary.

No additional tips available.