Wednesday, July 4, 2007

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

Provencal Tomatoes
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
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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