A pure taste of Provence…



  • 2 tomatoes per person
  • garlic
  • salt & pepper
  • olive oil
  • parsley



  • Cut the tomatoes in half and remove the seeds.
  • Heat a glass of olive oil in a frying pan.
  • Place the tomato halves in the pan, cover and leave to cook for 15 minutes.
  • Away from the heat, turn them over carefully.
  • Top with garlic, finely chopped parsley, 1 pinch of sugar, salt and pepper. Put the frying pan back on the ring and cook for 1 hour on a very low heat. Cooking must be slow.
  • Add water a teaspoon at a time. The tomatoes are cooked when they are “shrivelled.”
  • You could cook them in the oven (more easily digestible), in which case we should add breadcrumbs.



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