Sunday, February 1, 2009

Tomatoes Provençale

Tomatoes Provençale by beFOODled on Flickr.

Here's a closer look at the tomatoes Provençale that we made in Calgary. I love tomatoes, but in Canada the stuff we import in winter doesn't compare in flavour to the fresh local toms grown by our own farmers in the summer. Once again, I bow to the superior expertise of the French in matters of elevating humble ingredients to new heights (the secret is grated cheese)!

Tomatoes Provençale
serves six

3 big tomatoes
fresh chopped parsley
dried basil
dried thyme
diced garlic
grated parmesan cheese
olive oil

Cut three tomatoes in half. Cut a little bit off the bottom of each half so the tomatoes sit up straight and don't roll away.

Sprinkle small amounts of each ingredient over the top of each tomato half. Drizzle over a little olive oil.

Bake at 375 degrees in the oven for half an hour, then check them and if needed, bake for another 15 minutes.

Tomatoes Provençale in the convection oven by beFOODled on Flickr.


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