Mark Bittman

Tomatoes Provençal

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

    • Ready in

      20 min

Appears in
The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home
The Best Recipes in the World

By Mark Bittman

Published 2005

  • About

A great way to handle good tomatoes that are not perfectly ripe and a great way to convert tomatoes to a cooked vegetable without much trouble.

Ingredients

  • 4 medium to large tomatoes
  • ¼ cup extra virgin olive oil
  • 1 tablespoon

Method

  1. Core the tomatoes, then cut them in half horizontally. Over the sink, squeeze and shake them to rid them of their seeds and some of their juice.
  2. Put the oil in a large skillet, preferably nonstick, with a lid over medium heat. A minute later, add the tomatoes, cut sides down; cook until they brown but do not burn, about 5 minutes, then turn. Combine the remaini