each and cook under the grill for
preference, or in a hot oven.
To be quite perfect, tomates
provençales should be slightly
blackened on the cut surface.
TOMATES FROMAGÉES
Choose medium-sized tomatoes,
cut off the tops, scoop out the flesh,
sprinkle them with salt and leave
them to drain.
In a double saucepan melt some
Gruyère cheese with black pepper,
cayenne, a little French mustard,
and a drop of white wine and a
pounded clove of garlic.
Fill the tomatoes with the