Garlic, Parmesan and Basil Tomatoes (Tomato Provencal)
Juicy, crispy, delicious and bursting with all the flavours of the Mediterranean – Provencal tomatoes are the perfect addition to any meal. From a light lunch to an evening dinner party, these tomatoes suit so many occasions, they can be casual as well as effortlessly sophisticated.
What Provencal Tomatoes Go Great With
Provencal tomatoes are a versatile ingredient that pairs well with many different flavours and dishes. They are often used in traditional Provencal cuisine, such as ratatouille, a classic stew made with tomatoes, eggplant, zucchini, bell peppers, and herbs like thyme and basil. They are also delicious in salads, paired with a simple vinaigrette, or as a topping for bruschetta. Their natural sweetness and acidity make them a perfect complement to rich meats like duck or lamb, as well as seafood like grilled fish or shrimp. They can also be used to make a flavorful pasta sauce, or as a topping for pizza. With their bright colour and delicious taste, Provencal tomatoes are a great addition to any dish, and are sure to elevate the flavour of whatever you choose to pair them with.
Tips & Tricks
- The sandwich bread works really well for this purpose it keeps its softness, the panko breadcrumbs have a slightly sandier texture.
- Don’t over roast the tomatoes they will lose their texture.
- Play around with different herbs and spices, these recipe is really versatile.
Provencal Tomatoes
Are you looking for a new way to enjoy the fresh, summer flavour tomatoes? Look no further than this delicious recipe, which showcases the natural sweetness and acidity of these versatile ingredients in a unique and flavourful dish. Whether you're looking for a new side dish to impress your guests or a simple, satisfying meal to enjoy on a summer evening, this recipe is sure to please. So, gather your ingredients and get ready to experience the taste of Provence in your own kitchen.
Ingredients
- 2 x Large ripe tomatoes
- 1 x clove of garlic
- 2 x slices of bread
Instructions
- Thinly slice the garlic, then slice the tomatoes in half form top to tail and remove the part where the stalk attached.
- Score the tomatoes deep enough for the garlic slices to sit in. Poke the garlic slices into the tomatoes, around 6-7 slices per half.
- Salt the tomatoes and leave to sit for 5 minutes.
- Grate some regular soft sandwich bread on a box grater (or use panko), in a bowl mix the breadcrumbs, sliced basil and grated parmesan, a little salt, cracked black pepper and olive oil. Mix well and add to the top of the tomatoes.
- Bake at 200c / 400f for 10 – 15 minutes until the breadcrumbs are golden brown.