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Tomatoes Provençal
Preparation info
- Makes
4
servings - Difficulty
Easy
- Ready in
20 min
Appears in
By Mark Bittman
Published 2005
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 ¼ cup 1 tablespoon
Method
- 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.
- 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
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