Tomatoes Provençales

The best tomatoes I have ever had were the ones we used to buy in Naples, Florida. We used to live not far  from this incredible farm stand that sold homegrown produce. They even had an iguana in a cage, a sure hit with our three then very young children!

Back to the tomatoes...As soon as you arrive inside the small market, you could smell them. They were displayed as a pyramid...so pretty!

And back home, we would serve them in a salad...often with mozzarella and basil. The taste was so incredible...a real tomato taste!!! 

Nowadays I am always disappointed in the tomatoes we buy...They do look good, but have little or no taste at all...

But if you bake them at low heat for a long time, after seasoning them, they do become sweet and melt in your mouth!

Tomatoes Provençales

Serves 8

12 ripe tomatoes

6 cloves garlic, chopped really fine
1 1/2 Tbsp herbes de Provence*
1/4 cup olive oil
Salt and pepper



Preheat the oven to 375F.

Wash the tomatoes and take the core out. Be careful not to take too much out! Then cut them in half and place in a baking dish (or two).

Mix together the olive oil and the herbes de Provence.

Brush the mixture on top of the tomatoes, generously.

Sprinkle the garlic on the tomatoes and season with salt and pepper.

Bake for at least one hour. The longer they bake, the better they are...



* You will find herbes de Provence in practically any supermarket!