Les pommes d’amour à la provençale

The traditional recipe for tomatoes cooked a la provençale is different from the recipe from Marseilles in that the tomatoes - smaller ones, cut in half as before - are cooked over a high heat so that they caramelize a little and have a more Tried’ taste. But the main difference is that the finely chopped parsley and garlic are added right at the end of the cooking time, so that their rustic flavour comes through a touch more emphatically.