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
