Provencal Tomatoes

Provencal Tomatoes

Try a traditional sliced tomato with a new twist sautéed or grilled!

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

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Directions:

Slice the tomatoes in half horizontally. Scoop out the seeds and juice.

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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.

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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.

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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.

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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.

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Serve the Right side up and sprinkle with remaining herbs and a few toasted bread crumbs. Enjoy hot, warm or cool.

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To Grill:

Place on a vegetable rack. To cook place a disposable aluminum pan over tomatoes. Adjust temperatures as needed.