top of page
Search

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.




 
 
 

Recent Posts

See All
Soft boiled, Medium and Hard boiled eggs

Eggs are so incredibly versatile- there are literally hundreds of different recipes using eggs, some of which are extremely complex. Eggs are also a terrific source of protein and a whole food - whic

 
 
 
Seared Sea Scallops

We love making sea scallops when they are in season - from mid September to January. Especially when we find them in the shells - they are a bit tricky to clean but as they are so fresh and delicious

 
 
 

Comments

bottom of page