Wednesday, July 4, 2007

Provencal Tomatoes ..... Try a traditional sliced tomato with a new twist sauteed or grilled!

Provencal Tomatoes
Ingredients:
6 medium ripe flavorful tomatoes
1 teaspoon salt
1 teaspoon sugar
8 black peppercorns
1/4 nutmeg, freshly grated
2 shallots, finely chopped
2 Tablespoon olive oil
2 garlic cloves, crushed or chopped
a handful of chopped mixed herbs,
i.e. chives, parsley, tarragon, borage,
oregano, and sage or 2 teaspoons of
Provencal mixed dried herbs
(if fresh are not available).
3 to 4 Tablespoons water, stock, or white wine
3 Tablespoons breadcrumbs, pan-sizzled
in 1 tablespoon olive oil
***
Directions:
Slice the tomatoes in half horizontally. Scoop out the seeds and juice.
***
Using a pestle and mortar, grind together the salt, sugar, and black pepper. Stir in the nutmeg. Sprinkle the tomatoes with this mixture. Put some shallots in each half.
***
Pour the olive oil in a large wide skillet and heat for two minutes. Add the tomatoes in a single layer hollow side up. Scatter in the garlic and half of the herbs, the cook for 2 minutes on a fairly high heat.
***
Now add 2 Tablespoons of the water, stock, or wine. Cover the skillet,reduce the heat to the lowest setting and cook for 10 minutes more.
***
Using a spoon an a pallet knife to turn the tomatoes, being careful to keep neat shapes. If the liquid is evaporated, add 2 more tablespoons of the water, stock, or wine. Cover the skillet again and continue cooking for 10 minutes more. Tomatoes should be sticky, nearly collapsed, and very fragrant.
***
Serve the Right side up and sprinkle with remaining herbs and a few toasted bread crumbs. Enjoy hot, warm or cool.
***
To Grill:
Place on a vegetable rack. To cook place a disposable aluminum pan over tomatoes. Adjust temperatures as needed.

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