Baked Tomatoes and Peppers in the Provençal Style

Name: Baked Tomatoes and Peppers in the Provençal Style
Yield: Makes 8 Servings
Cuisine: French
Ingredients: 1 tablespoon salted or brined capers, rinsed or drained and chopped; 2 tablespoons dry bread crumbs; 2 tablespoons finely chopped fresh parsley leaves; 4 green bell peppers, roasted, peeled, seeded, and cut into strips; 1 teaspoon dried herbes de provence; 2 tablespoons finely chopped fresh basil leaves; Salt and freshly ground black pepper to taste; 4 tablespoons extra-virgin olive oil; 6 large ripe tomatoes (about 3 pounds), sliced ¼ inch thick

Preparation info

Makes
8
Servings

Difficulty
Easy

Appears in

Mediterranean Small Plates

By Clifford A. Wright

Published 2023

About

This dish from Provence, called, simply enough, tomates au four, “baked tomatoes,” is usually eaten at room temperature as an hors d’oeuvre. I’ve adapted this recipe from Jacques Médecin’s Cuisine niçoise, published in 1983.

Ingredients

4 tablespoons extra-virgin olive oil
6 large ripe tomatoes (about 3 pounds),

Europe
France
Starter
Mediterranean
Vegan

Method

Preheat the oven to 475°F.
Coat the bottom of a small preferably earthenware baking dish, or enameled cast iron, with 1 tablespoon of the olive oil and arrange a layer of the tomatoes over the bottom. Season with salt, pepper, the herbes de Provence, b