V A is a long standing and recognised digital creative; her voice resonates with many. In the last ten years, the site has developed into an online destination for fashion, beauty and lifestyle advice. Her sense of style, editorial flair and practical counsel offers an inspired and graceful approach to living.

V A is a long standing and recognised digital creative; her voice resonates with many. In the last ten years, the site has developed into an online destination for fashion, beauty and lifestyle advice. Her sense of style, editorial flair and practical counsel offers an inspired and graceful approach to living.

Edit by: Vicki
Jul 17, 2012

Tomatoes Provencal

It’s been a busy week… Lots of guests and loads of fun

I enjoy cooking but I would not say that I was a brilliant cook… what I try and do is use the freshest ingredients in the most simple way. It works for me and it means that I can cater for many and still spend the time with my friends… I have learned that entertaining is only a success when it is enjoyed by all… Slaving away and producing gourmet fare does not make for an engaging hostess… I wish I could do it all, but I know my limitations

I have a tomato recipe that I learned from Christiane, a Provencal woman… my tomatoes aren’t quite as good as hers, but they are pretty delicious… and getting better every time… The secret is in the ripeness of the tomato and in the slow cooking time… Try them… your guests will love them… and a little tip… cook double the amount you think you will need… because there are never enough…

Tomatoes Provencal

For 10 people I would cook 15 tomatoes

Pre-heat the oven to 150 degrees

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Choose tomatoes that are as ripe and as red as possible without being over… I always buy them 4 days before I need them and leave them on the table in the kitchen to ripen

Wash them and cut the tops off… about one third into the tomato

Place the tomatoes face up on a flat non stick baking tray

Add 5 or 6 generous cloves of garlic to the tray

Splash olive oil over the tomatoes… a generous pour but don’t drown the tomatoes…

Sprinkle liberally with sea salt … this salt makes all the difference… and Le Saunier de Camargue is my favourite…

Bake in the oven for at least 4 hours… and then turn the oven off and leave them in there for another hour or so… they can even be cooked overnight but remember to drop the temperature right down..

Serve on a platter and scatter fresh basil on top…

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These tomatoes are delicious served warm or cold… their caramelised texture is perfect with barbecues… or as an accompaniment to salads… Try them… I think you will love them… xv

Edit by: Vicki
In This Post: Provence