HappyCook80's Recipe

Provençal Roast Tomatoes

Category: Recipes

Provençal Roast Tomatoes

Serve these along side fresh French cheese's and crusty French bread.

1/4 cup extra-virgin olive oil
12 firm tomatoes, cored and halved lengthwise
sea salt to taste
1/4 cup best-quality red wine vinegar
1/4 cup mixed fresh herbs, such as parsley leaves, tarragon, basil and rosemary, snipped with scissors

Place oven shelf on center rack, and preheat oven to 400 degrees. In a very large skillet, heat oil over medium-high heat. When hot, place tomatoes, cut side down, into skillet. Don't crowd pan, if you do, tomatoes will steam, not sear. Sear tomatoes, without moving them, until they are dark and almost caramelized, 3 to 4 minutes.

After searing tomatoes, transfer them, cooked side up, to an oval baking dish large enough to hold all the tomato halves. Overlap them slightly, since they will reduce as they bake. Season lightly with salt.

Remove skillet from heat, and deglaze any remaining oil with vinegar. Return skillet to high heat, scraping bottom to loosen drippings into liquid. Pour deglazed liquid over tomatoes.

Sprinkle with fresh herbs and bake, uncovered, until tomatoes are soft, shriveled and even a bit black around the edges, about 30 minutes. Serve hot, warm or at room temperature.
Makes 8 servings.