French recipe: tomatoes "a la provencale"
This is the recipe of a dish that was often cooked in my house when I was a kid. It is very easy to do , very good and very healthy. It can be served with any meat dish (good with chicken). The trick is to let the tomatoes cook on very low heat for a long time. Many french people cook them in the oven but my mother used to cook them in a skillet, it gets less dry like this. At the end, you should have a nice sauce (combination of the olive oil and the tomatoes juice) to go on the rice. I usually put less parsley than what is shown on the picture. As for the garlic, it is up to your taste but without garlic, it is not Tomatoes "a la provencale" anymore!Ingredients:
- 6 to 12 ripe tomatoes (depending on how many you are, count about 5 halves per person)
- 2 garlic gloves, finely chopped
- 3 to 4 tbsp of olive oil
- 1/4 cup of fine chopped italian parsley
- Cooked whole wheat rice (or basmati rice) for everybody
1. cut tomatoes in half. Remove seeds.
2. in a non stick skillet, on medium-low heat, add the olive oil
3. when warm, place each half of tomatoes in the skillet (cut sides up). cook for about 3 minutes.
4. then, reduce heat to low and let the tomatoes cook 45 mn.
5. then, carefully so you don't break them, flip the tomatoes over for about 5 minutes
6. flip them over again and add on each tomatoe, about 1 teaspoon of garlic, and half tsp of parsley, salt and pepper and leave on low heat for about 5 to 10 minutes.
Serve on rice.
Labels: Recipe
posted by Sophie @ 9:06 AM
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