I was so excited when I saw this wonderful piece about Tomates à la Provençale on Provence Blog's site, that I just had to include it here. You simply can't touch those luscious, ripe, fruity vine tomatoes - even if you get them at Leclerc or similar. At the local Marche Paysan, they're even scrummier.
If you can read French, enjoy the whole article from Petit Pierrot.
As you ask, I am prepared to share my "go to" recipe for this gorgeous fruit. Buy (or make) a pastry base. Smear it with lashings of Dijon mustard. Slice the toms and arrange in your base. Lob in some chopped garlic (3 or 4 cloves) and basil: good old herbes de Provence will do fine if you're stretched. Bake for 30 mins or so. Decant and eat 30 minutes later.
Comments