Tomates a la Provençale
Difficulty: very easy. Preparation time: 40 mins.
- Herbes de Provence
- Dry bread crumbs
- Salt, pepper
- Olive oil
- Cut the tomatoes in half, salt them and turn them on a plate to let them drain for about 15 minutes.
- Mix in a bowl the parsley, garlic, herbes de Provence and dry bread crumbs finely.
- In a large pan heat a little oil, put the tomatoes face up, and take them 2 min over high heat. Turn them over, salt and pepper and put them on a baking dish.
- Cover them with a large amount of the mix of parsley, garlic and bread crumbs. Sprinkle with a drizzle of oil. Bake in the oven at 220 ° C (thermostat 7-8) for 20 minutes.
You can also make the plate with half tomatoes, half round zucchinis.
My favourite tomato moment
When we harvest the first ripe tomato every year, I follow some trials with hundreds of tomato plants. The start of tomatoes means new interesting results on their genetics and diversity.