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Faith’s Provençal Roast Tomatoes

tomatoes in skillet_Pixabay

This is one of my favorite ways to delight in summer tomatoes because they sweeten up naturally in the skillet and oven. Serve them with any entrée, or sprinkle them with freshly grated gruyere cheese to have them as a main vegetarian course. Perfect with a glass of chilled rosé.

• ON-DEMAND: Listen to Faith describe this recipe on The Food Schmooze®. •

(Note: This recipe is adapted from one by Joel Robuchon, my chef idol.)

— Faith Middleton

tomatoes in skillet_Pixabay
Faith's Provençal Roast Tomatoes
Votes: 15
Rating: 3.2
You:
Rate this recipe!
Print Recipe
  • CourseAccompaniments, Side Dish
Servings
8 people
Servings
8 people
tomatoes in skillet_Pixabay
Faith's Provençal Roast Tomatoes
Votes: 15
Rating: 3.2
You:
Rate this recipe!
Print Recipe
  • CourseAccompaniments, Side Dish
Servings
8 people
Servings
8 people
Ingredients
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon unsalted butter room-temperature
  • 8 vine-rippened local tomatoes cored and halved horizontally, sprinkled with salt
  • 1/4 cup fresh flat-leaf parsley leaves
  • 1-1/2 teaspoons fresh thyme chopped
  • 5 fresh garlic gloves minced
  • 1 cup freshly grated gruyere cheese (optional)
  • 1/2 cup freshly made bread crumbs
Servings: people
Instructions
  1. Preheat the oven to 400°F.
  2. In a large skillet, heat the oil over medium heat until it's hot. Add as many tomato halves, cut side down, as will easily fit in the pan. Sear the halves without moving them until they're caramelized and dark brown (not black), or about 2-3 minutes. Place them, cooked side up, in a baking or casserole dish. Continue until all the tomato halves are cooked. Pour the skillet tomato juice over the tomatoes and season with salt.
  3. In a small bowl and using a fork, mask together the room temperature butter, parsley, minced garlic and bread crumbs. Spread it on the tomatoes in the casserole dish.
  4. Place the baking dish in the oven and bake, uncovered, until the topping has turned golden brown and the tomatoes are lightly bubbling. It should take about a half-hour. (Sprinkle with freshly grated gruyere cheese if you like. I like.)

Reader Interactions

Comments

  1. Mary Ellen says

    September 15, 2017 at 8:26 pm

    I have been looking for something else to do with my garden tomatoes thanks for the recipe. I’m pickin’ tomorrow. Also plan to try the cab/Malbec blend if I can find it. Again thanks.

    Reply »
  2. Rebecca says

    September 12, 2019 at 9:22 pm

    Looking forward to trying this! Love your show

    Reply »
    • Robyn Doyon-Aitken says

      September 17, 2019 at 10:06 am

      Thank you, Rebecca!

      Reply »
  3. anonymous says

    September 15, 2019 at 2:37 pm

    picture chosen to represent this dish does not seem to match the description of horizontally, cored,, roasted tomatoes.

    Reply »
    • Robyn Doyon-Aitken says

      September 17, 2019 at 10:07 am

      Alas, a stock image was the best we could do.

      Reply »
  4. Stephanie Munn says

    September 17, 2019 at 5:12 pm

    My mother made something similar when I was a kid. She didnt sear the tomatoes first. She did include thinly sliced onion under the breadcrumbs. I think a small dice would be easier for eating.
    Love listening to the show!

    Reply »
    • Robyn Doyon-Aitken says

      September 18, 2019 at 10:56 am

      Thank you so much, Stephanie. We really appreciate it!

      Reply »

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