The "tomates provençales" of Petra Carter, from the Le Pistou cooking school in Uzès
The "tomates provençales"? One of the most traditional dish for almost all Provencal meals.
Want to find out more? Well, check out the recipe shared by chef Petra Carter, of 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.
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.