Tomatoes Provencal
Updated Oct. 11, 2023
- Total Time
- 14 minutes
- Prep Time
- 10 minutes
- Cook Time
- 5 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 6tomatoes, very ripe, about 2½ pounds
- 1cup lightly packed parsley leaves
- 4cloves garlic, peeled and crushed
- 4tablespoons olive oil or vegetable oil
- ½teaspoon freshly ground black pepper
- ½teaspoon salt
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
109 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 2 grams protein; 206 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Remove and discard stems from the tomatoes and cut in half crosswise (parallel to stem end). Chop the parsley and garlic together to make persillade. There should be ½ cup.
- Step 2
Preheat oven to 250 degrees.
- Step 3
In each of two heavy skillets heat about 1 tablespoon of the oil until very hot. Put the tomatoes cut side down in the skillets and cook over high heat about 2 minutes, covered, until the tomatoes soften slightly. Arrange the tomatoes cut side up in a gratin dish suitable for serving. Sprinkle with the pepper and salt.
- Step 4
To the drippings in the pan add the remainder of the oil and the persillade. Mix 10 to 15 seconds to cook slightly; divide equally and spread on top of the tomatoes. Put the tomatoes in the warm oven for a few minutes before serving. 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.
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