Tomates Sautées à la Provençale

Sautéed Tomatoes with Garlic

Preparation info
    • Difficulty


Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 3 large tomatoes
  • 2 tablespoons vegetable oil
  • 1 tablespoon


  1. Remove stems if still attached; then cut tomatoes in half. Shake out liquid and seeds. Put cut side down on paper towels to drain.
  2. Heat oils to very hot in skillet. Slip the cut side of the tomatoes down the side of the pan. These snap a lot and the oil may ignite. If so, cover with lid to smother flame. Fry about 1 minute, then turn and fry 1 minute. Put int