Tomates provencal

Tomatoes Provencal, from Elizabeth David On Vegetables by Elizabeth David, published by Quadrille, priced �20. Picture: PA Photo/Kristin Perers/Quadrille.

Tomatoes Provencal, from Elizabeth David On Vegetables by Elizabeth David, published by Quadrille, priced �20. Picture: PA Photo/Kristin Perers/Quadrille.

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(Serves 2-4)

8 large ripe tomatoes

1 clove garlic, crushed

Handful of parsley

2tbsp olive oil

Salt and pepper

Cut tomatoes in half. With a small knife make several incisions crosswise in the pulp of the tomatoes, and in these rub salt, pepper, and crushed garlic.

Chop finely a good handful of parsley and spread each half tomato with it, pressing it well in.

Pour a few drops of olive oil on each and cook under the grill for preference, or in a hot oven at 200°C/gas 6.

To be quite perfect, tomates provencales should be slightly blackened on the cut surface.

Elizabeth David On Vegetables by Elizabeth David, priced £20. Available now