Tomatoes à la provençale
I'm surprised that people ask me for great classics like this recipe, but so much the better, it's proof that our old French gastronomy is still popular!
Contrary to popular belief, Provençal style tomatoes are not grilled or pan-fried in a few minutes, which has the effect of charring them and making them bitter. On the contrary, they release all their flavor, soaking up the aromatics, if they cook slowly and for a long time, uncovered in an oiled frying pan.
Difficulty:[usr 2]
Wash the tomatoes and dry them. Cut in half. Squeeze them lightly to release the seeds and some juice. Invert them on a tea towel or wire rack and let them drain for a few moments.
Peel the garlic cloves and chop them finely. Chop the chervil and basil, set aside. Heat the olive oil in a large skillet or very wide, low skillet.
Place the tomatoes in the cooking container, cut side down. Set to moderate heat and cook the tomatoes gently for 10 minutes. Change places and continue to cook them gently, turning them a few more times, adding the thyme.
After about 40 minutes, dust them with sugar and add the garlic and a few drops of olive oil. Add salt and pepper. Cook them for a good 15 more minutes, still very gently. Finally add the mixed chervil and basil. Just let them warm for a few minutes and serve.
Source:Les Cuisines Régionales de France. Editions du Fanal.
