Contrary to popular belief, Provençal tomatoes are not grilled or pan-fried in minutes, 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 pan.
Wash the tomatoes and dry them. Cut them in half. Squeeze them lightly to release the seeds and some juice. Invert them on a tea towel 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 forty 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:Regional Cuisines of France
