Slow Roasted Tomatoes with Garlic and Herbs from Provence
Known as Tomates à la Provençale, this flavourful summer side dish is pure bliss during tomato season. Roast large tomatoes slowly in the oven with garlic and herbs and serve with grilled or BBQ meats or roast chicken. Great for entertaining as can be prepped in advance and freezes well.
Equipment
- ceramic baking dish or roasting tin that holds the tomatoes in a single layer
Ingredients
- 4-5 large tomatoes ripe but firm (200-250g/8-9oz each)
- 3 cloves garlic finely chopped
- 1 tablespoon rosemary and thyme finely chopped (or 2 teaspoon dried herbes de Provence)
- 75 ml (5 tbsp) olive oil extra virgin
- ½ teaspoon fleur de sel salt or Celtic sea salt
- few grinds of the pepper mill
- 1 tablespoon flat-leaf parsley finely chopped
- 2 tablespoon breadcrumbs optional
Instructions
- Finely chop the garlic cloves, herbs and mix together in a small bowl. Preheat the oven to 400°F/200°C (180°C fan/gas 6). Halve the tomatoes horizontally and remove the seeds (see notes below).
- Spread a tablespoon of the olive oil in the baking dish, top with the tomato halves (cut side up, stem intact) and sprinkle over the salt, pepper, garlic and herbs. Drizzle over the rest of the oil and breadcrumbs, if using.
- Roast the tomatoes for at least an hour. If they're particularly large and juicy, they can bake for up to 1 hour 20 minutes. Remove them from the oven when there's still a little juice in the cavities. Sprinkle over the freshly chopped parsley before serving.
Notes
For best results, use large, fleshy summer tomatoes (about 250g/8-9oz each). Smaller tomatoes collapse too quickly, release excess juice, and can spatter in the oven. Be sure to scoop out the seeds well to reduce moisture.
Can I roast smaller tomatoes? You can but ensure you remove the seeds and bake for slightly less: 35-45 minutes depending on size.
Baking Dish: Traditionally in Provence, these are baked uncovered in a ceramic gratin dish — it concentrates the flavour and is easier to clean than glass (Pyrex) if juices caramelise (thanks to Paul's comment below). Otherwise use a roasting tin.
Don't throw out the tomato seeds! Blitz them and freeze. They're great added to pasta sauces and dishes such as French monkfish stew or Provençal Sea Bream.
Nutrition
Calories: 206kcal
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