Tomatoes provencal

Yields: 6 servings Time: 15 minutes prep, 50 minutes cooking, 1 hour 5 minutes total INGREDIENTS: 6 large ripe tomatoes 1 teaspoon salt 3 tablespoons olive oil, divided 2 tablespoons granulated sugar 1/3 cup breadcrumbs, fresh or store-bought 3 garlic cloves, minced 1/2 bunch parsley, stemmed and finely chopped 2 tea

In this video, Chef Pépin demonstrates his method for preparing an inexpensive and elegant tomatoes provencal appetizer.

Fresh tomatoes cooked with garlic, shallots, rosemary, and basil makes this side dish a flavorful addition!

These succulent tomatoes use sweet onions, garlic, oregano, thyme, rosemary and chives and are baked until they are perfectly plump and delicious. Great holiday side dish. Gluten free, vegan, low calorie, healthy and clean eating.

These slow roasted tomatoes are slow cooked in oil until all the water evaporates, leaving behind a deliciously sweet & jammy tomato spread. This recipe makes a 1 liter jar (about 2 cups).

Ina Garten's tomato gratin

Confit is a French technique that means ‘Preserved'. It’s the process of preserving food by slow cooking in fat. One can confit different ingredients most common being Garlic, Duck, Tomatoes, Chickpeas and so on. In this case we are confit'ing baby tomatoes and garlic along with lemon peel and fresh herbs to add flavor and

This recipe for baked tomatoes is one of the most attractive, tastiest and easy to make side dishes that are always a hit! These pair well with any poultry, meat, fish, vegetarian or egg dish for brunch or supper. The key for flavour is choosing high quality seasonal tomatoes in the summer and fall or local hothouse tomatoes in the winter. This recipe also works great to place in a casserole dish on the upper rack of your BBQ if you don’t want to turn on the stove on a hot summer day.

A quick and easy way to enjoy all your fresh tomatoes!