Provencal Tomatoes

Provencal Tomatoes

Ingredients:

6 medium ripe flavorful tomatoes, halved horizontally

1 teaspoon salt

1 teaspoon salt

8 black peppercorns

1/4 nutmeg, finely grated

2 shallots, finely chopped

2 Tablespoons extra virgin olive oil

2 garlic cloves, crushed or chopped

a handful of crushed herbs, i.e. chives, parsley, tarragon, borrage, oregano, and sage, or 2 teaspoons dried Herbs of Provence if fresh herbs are not available.

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Directions:

Cut tomatoes in half horizontally. Scoop out and discard the seeds and juice.

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Using a pestle and mortar, grind together the salt, sugar, and peppercorns. Stir in the nutmeg. Sprinkle the tomatoes with this mixture, and put some shallots inside each one.

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Pour the olive oil into a large wide heavy based skillet and heat hard for 2 minutes. Add the tomatoes in a single layer, hollow side up. Scatter the garlic and half the herbs, then cook for 2 minutes on a fairly high heat, uncovered.

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Now add 2 Tablespoons of the water, stock, or wine. Cover the skillet, reduce the heat to its lowest setting, and cook for 10 minutes more.

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Using a spoon and a palette knife to turn the tomatoes, being careful to keep neat shapes. If the liquid is evaporated, add 2 Tablespoons more of the water, stock, or wine. Cover the skillet again and continue cooking for 10 more minutes. By now the tomatoes should be sticky, nearly collapsed, and very fragrant.

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Serve them right side up, with any of the sticky residue from the skillet, and sprinkled with the remaining fresh herbs and a few toasted bread crumbs. Enjoy hot, warm or cool. Serves 4

From the cookbook Flavors of Provence.