Victoria Ruvolo Minchala’s Recipes
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Tomatoes Provencal
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Ingredients
6 large (about 2.5 lbs) very ripe tomatoes1 cup lightly packed parsley leaves
4 large crushed garlic cloves
1/4 cup olive oil
1/2 ts salt
1/2 ts black pepper
Directions
Preheat oven to 350 degrees
Core the tomatoes and cut them crosswise in half. Chop the parsley and garlic together to make a persillade. (You should have 1/2 cup.)
Heat about 1 tb. of the oil in each of two skillets until very, very hot. Arrange the tomatoes cut side down in the skillets and cook, partially covered to avoid splattering, over high heat for about 4 minutes, until they soften and are lightly browned on the cut side. Arrange the tomatoes cut side up in a gratin dish and sprinkle with the salt and pepper.
Add the remaining 2 tbs. of oil and the persillade to the drippings in one of the pans and stir over the heat for 10-15 seconds to cook slightly, then divide the mixture equally among the tomatoes, spreading it over the tops.
Bake the tomatoes for 5-10 minutes. Serve.
