The best Tomatoes Provençale Recipe

Method13 steps · about 1 hr

1. 1

   Step 1: Preheat the oven to 350°F / 175°C.

2. 2

   Step 2: Rinse the tomatoes. Cut off their tops and trim just enough from their bases to let them stand upright.

   Uses 9–10 tomatoes on the vine

3. 3

   Step 3: Carefully remove each tomato core without cutting through the bottom.

   Uses Trimmed upright tomatoes

4. 4

   Step 4: Use a little of the 3 tablespoons tomato olive oil to grease an oven-safe baking dish, then arrange the prepared tomatoes in it.

   Uses Cored tomatoes · A little of the 3 tbsp tomato oil for the dish

5. 5

   Step 5: A shallower baking sheet may cook the tomatoes faster, so watch their texture.

6. 6

   Step 6: Drizzle the remaining tomato olive oil over the tomatoes and season with their pinch of flaky salt and the Herbes de Provence (1 1/2 tbsp).

   Uses Tomatoes in greased baking dish · Remaining tomato olive oil · 1 pinch flaky French salt for the tomatoes · 1 1/2 tbsp Herbes de Provence

7. 7

   Step 7: Bake uncovered on the middle rack about 40 minutes, until soft but still intact.

   Bake tomatoes · 40 minUses Seasoned tomatoes

8. 8

   Step 8: If sharing the oven with a separately prepared roast chicken, keep the tomatoes’ own oven temperature and tenderness endpoint in mind.

9. 9

   Step 9: Meanwhile, pulse the pesto garlic (4 cloves) and pine nuts (1/3 cup) in a food processor until finely chopped.

   Uses 4 cloves garlic for the pesto, peeled · 1/3 cup pine nuts for the pesto

10. 10

    Step 10: Add the fresh basil (3 cups), 1/4 cup pesto olive oil and separate pesto pinch of flaky salt. Blend until finely chopped and well mixed.

    Uses Chopped pesto garlic and pine nuts · 3 cups fresh basil for the pesto · 1/4 cup olive oil for the pesto · 1 pinch flaky French salt for the pesto

11. 11

    Step 11: Carefully remove the baked tomatoes from the oven and put 1 tablespoon prepared pesto in each tomato centre. Reserve any unused pesto, covered and refrigerated, for another use.

    Uses Soft baked tomatoes · Prepared pesto: 1 tbsp per tomato

12. 12

    Step 12: Return the pesto-topped tomatoes to the oven for another 10 minutes.

    Finish baking the pesto-topped tomatoes · 10 minUses Pesto-topped baked tomatoes

13. 13

    Step 13: Let cool for a few minutes, then serve.

    Uses Finished tomatoes Provençale