The "tomates provençales" of Petra Carter, from the Le Pistou cooking school in Uzès

Ingredients for 8 people

6 to 8 firm tomatoes

3 tablespoons olive oil,

salt and freshly ground black pepper

50 g coarsely dried breadcrumbs,

3 crushed garlic cloves,

1 large handful of freshly chopped parsley,

Olive oil to moisten the breadcrumbs.

Preparation

Heat the oven to 180°C.

Cut the tomatoes in half horizontally, remove the seeds and turn them over on tea towels to drain off any excess juice for about 10 minutes.

Heat a large frying pan until hot, drizzle with olive oil and fry the tomatoes, cut side down, for a few minutes until the edges are a little charred.

Place them cut-side up in an ovenproof dish and season with salt and pepper (and a little bit of sugar sugar if your tomatoes aren't sun-ripened).

Crush the garlic with a little salt to make a paste. Mix the breadcrumbs with the chopped parsley, garlic and a generous drizzle of olive oil, then pour the mixture into the tomatoes.

Drizzle with a little more olive oil and bake for 30 minutes.

It's ready, bon appétit!

Many thanks to Petra Carter for her sharing of this delicious and sunny recipe.