Tomates provençales

Unless you can find some good vine tomatoes that are nice and red, do not attempt this recipe in winter. The tomatoes are not tasty enough.

6 tomatoes
salt, pepper and olive oil
garlic and parsley, chopped

  • Cut the tomatoes in half, salt them and put them upside down on a paper towel to drain some of their juice.
  • Arrange in a gratin dish.
  • Cover the top of the tomatoes with olive oil, add salt and pepper.
  • Cook for 1-1/2 hours at 375°F.
  • Spread chopped garlic and parsley on top of the tomatoes for the last half hour of cooking.