Provencal Tomatoes
Fresh tomatoes cooked with garlic, shallots, rosemary, and basil makes this side dish a flavorful addition!
Early fall is the best time of year for tomatoes! Farmers markets often have really good deals and there is nothing like locally grown. If you want a simple way to enjoy this nutritious vegetable, Provencal tomatoes is a beautiful dish that brings out the most wonderful flavors.
This recipe is a slight twist on the classic dish. Most often it contains breadcrumbs, which are eliminated in this recipe due to the gluten content. Sure, you can add gluten free breadcrumbs if you'd like, but just the pure taste of ripe tomatoes with accompanying garlic, shallots, and herbs is a treat.
How to Make Provencal Tomatoes
There are just a few ingredients required for this recipe. To start, cut the tomatoes in half and lightly salt. Heat an oven safe skillet (such as cast iron) on the stove, add olive oil and place cut side down. Let cook for 15 minutes. In the meantime, preheat the oven for the next step.
Finely chop the rest of the ingredients. Note that fresh herbs are really important, as dried doesn't quite work for provencal tomatoes. After 15 minutes of cooking, turn off the heat, flip the tomatoes over and sprinkle the minced and chopped garlic, shallots, basil and rosemary. Add salt and pepper and drizzle a little olive oil over the top. Place in the oven and bake for 30 minutes.
Remove from the oven when complete. Using a spoon, scoop up the oil and herbs from the pan and drizzle over the top of the tomatoes. If desired, add more salt and pepper as needed.
Serve provencal tomatoes as a side dish. Or if you'd like to make it into a meal, serve over cooked cauliflower rice.
It's best to enjoy this immediately, however it can be stored in the refrigerator for a day and then reheated. Enjoy!
Provencal Tomatoes
Equipment
- 1 oven safe skillet
Ingredients
- 3 tbsp olive oil plus more to drizzle
- 4 large tomatoes
- 2 medium garlic cloves, minced
- 2 tbsp shallots, minced
- 2 tbsp fresh basil, chopped
- 1 tbsp fresh rosemary, chopped
- salt and pepper
Instructions
- Preheat the oven to 400°F degrees.
- Heat a large oven safe skillet on the stove on medium heat. Add olive oil.
- Halve the tomatoes lengthwise and sprinkle salt on top of the cut side. Place the cut side down in the skillet and cook for 15 minutes.
- While the tomatoes are cooking, finely chop the shallots, garlic, basil and rosemary. Combine these in a small dish.
- After 15 minutes, turn off the stove heat. Flip the tomatoes over and sprinkle on the top the garlic, shallot, basil, and rosemary mix. Lightly drizzle the tops with olive oil. Salt and pepper as needed.
- Place the oven safe skillet in the oven and bake for 30 minutes, then remove. Using a spoon, scoop up the oil and herbs from the skillet and drizzle over the tops. Add salt and pepper as needed.
- Serve immediately as a side dish, or for a more complete meal serve over cauliflower rice.