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Tomates Provençale

sweet ripe cherry tomatoes are even tastier when roasted in the oven! I like to use the larger cocktail ones but small on tye vine ones work just as well. 4-5 tomatoes per serving.

Cut med sized ripe cherry tomatoes in half - facing up place in a shallow ceramic baking dish - a pie dish works well.


Sprinkle with dry herbs de Provence, fresh ground pepper, and fleur de sel.


Add a light drizzle of olive oil.


Bake on 375 degrees for 45 min. Or until brown and bubbly.

This is a lovely accompaniment, summer side dish and can be served cold or warm.




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