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