↞ recipe box start page
Category: Recipes
Prep Time: Cook Time: Total Time:
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.
view more member recipes
Provençal Roast Tomatoes
view my recipes
print
save
Category: Recipes
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Roast Canned Tomatoes For Sauce. Soup, Etc.
by suemunzlinger
ROAST YOUR TOMATOES Open up a can of whole tomatoes and discard the juice (or save it for another dish). Then cut the tomatoes in half lengthwise and spread them out on a rimmed baking sheet lined w
by suemunzlinger
ROAST YOUR TOMATOES Open up a can of whole tomatoes and discard the juice (or save it for another dish). Then cut the tomatoes in half lengthwise and spread them out on a rimmed baking sheet lined w
Garlic Roast Pork With Sun-dried Tomatoes
by sgre52160
1 (3 lb) single boneless pork loin 2 tbsp extra-virgin olive oil, divided 4 large garlic cloves, minced 2 tsp dried rosemary 1 tsp kosher salt and ground pepper 3/4 cup dry vermouth or chicken br
by sgre52160
1 (3 lb) single boneless pork loin 2 tbsp extra-virgin olive oil, divided 4 large garlic cloves, minced 2 tsp dried rosemary 1 tsp kosher salt and ground pepper 3/4 cup dry vermouth or chicken br
Mediterranean Pasta With Fire Roasted Tomatoes - Great For Our Roma Tomatoes
by ICOOK2
2 lbs medium plum tomatoes (10 to 12) halved lengthwise 1/2 cup olive oil, divided 2 cloves garlic, minced 1 tbsp Italian seasoning 1/2 tsp crushed red pepper 1/2 tsp sea salt 1/4 tsp fresh g
by ICOOK2
2 lbs medium plum tomatoes (10 to 12) halved lengthwise 1/2 cup olive oil, divided 2 cloves garlic, minced 1 tbsp Italian seasoning 1/2 tsp crushed red pepper 1/2 tsp sea salt 1/4 tsp fresh g
view more member recipes