Tomatoes Provencal

Ingredients

• 6 tomatoes, very ripe, about 2 1/2 pounds
• 1 cup lightly packed parsley leaves
• 4 cloves garlic, peeled and crushed
• 4 tablespoons olive oil or vegetable oil
• ½ teaspoon freshly ground black pepper
• ½ teaspoon salt

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    123 calories; 9 grams fat; 0 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 2 grams protein; 209 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Remove and discard stems from the tomatoes and cut in half crosswise (parallel to stem end). Chop the parsley and garlic together to make persillade. There should be 1/2 cup.
2. Preheat oven to 250 degrees.
3. In each of two heavy skillets heat about 1 tablespoon of the oil until very hot. Put the tomatoes cut side down in the skillets and cook over high heat about 2 minutes, covered, until the tomatoes soften slightly. Arrange the tomatoes cut side up in a gratin dish suitable for serving. Sprinkle with the pepper and salt.
4. To the drippings in the pan add the remainder of the oil and the persillade. Mix 10 to 15 seconds to cook slightly; divide equally and spread on top of the tomatoes. Put the tomatoes in the warm oven for a few minutes before serving. If the tomatoes must wait 30 minutes or more before being served, saute as directed and keep warm in a 180-degree oven, but don’t add the persillade until serving time.