Homes & Gardens UK - 09.2019

Asimple and delicious way to eat

these tomatoes, while still warm,

is on a slice of toasted sourbread

spread with goat’s cheese

SERVES 4

10 medium tomatoes

3 garlic cloves, crushed

3 big pinches of sea salt flakes

2 pinches of freshly ground

black pepper

20 basil leaves

1-2 tbsp breadcrumbs

3-4 tbsp olive oil

■Preheat the oven to 220 ̊C/Fan

200 ̊C/Gas 7 and slice the tomatoes

in half along their equator. Place the

halves, cut-side up, on a baking tray.

Distribute the garlic between the

tomatoes, tucking it in so it doesn’t sit

on the surface.

■Sprinkle over plenty of salt and black

pepper, followed by the basil leaves and

breadcrumbs. Finish with a generous

drizzle of olive oil, then bake in the

oven for 30-35 minutes, until the

tomatoes are oozing and beautiful.→

COOK’STIP

Preparing Provençale Tomatoes is

straightforward, but as with all tomato

dishes, salt is the most important

ingredient: it should be added liberally

to unlock their flavour.

PROVENÇALE TOMATOES

LIFESTYLE