Friday, July 4, 2014

FFWD - Tomatoes Provencal


Happy Fourth of July to everyone in the US!  

This week's French Friday with Dorie recipe is a vibrant summery dish of Tomatoes Provencal, chosen by Kathy. This dish comprises tomatoes that have been halved and cored, topped with chopped herbs (in my case, parsley) and garlic, then liberally sprinkled with olive oil before baking for around an hour.  The bright red colour is very appropriate for a 4th of July celebration.

There is not much else for me to say about this dish.  I served it as a side with my regular dinners, and intend to use the leftovers in scrambled eggs or omelettes for breakfast.  It tastes like herby tomatoes, and is quite nice.  I think the tomatoes would be lovely with some goats cheese or ricotta on top.

To see what the other Doristas thought of this dish, visit the LYL section of the website.

19 comments:

yummychunklet said...

Great idea using the leftovers in scrambled eggs! Your tomatoes look great.

Mardi Michels said...

I agree re: the cheese - wish I would have thought of that!

Lorraine @ Not Quite Nigella said...

I like your idea of adding cheese to this, otherwise I'd probably think it was a bit plain and more of an ingredient than a standalone (unless the tomatoes were amazingly good) :)

Mary Hirsch said...

You're going to love the TP/scrambled eggs breakfast. I did the same menu last week and considered it tasty as well as nutritious. Seemed sorta English to me, however. Your goat cheese idea is a good one. Lots of Farmers Market tomatoes are starting to be available here so I'll make this often this summer.

Liz Berg said...

Yes, these would go with so many dishes! I love the scrambled eggs idea, too :)

Susan Lester said...

I agree - easy, versatile, and delicious!

Johanna GGG said...

sounds like a great way to deal with out of season tomatoes

Pam Greer said...

What a perfectly lovely, simple way to cook tomatoes!

Andrea_TheKitchenLioness said...

Gaye, wonderful looking roasted tomatoes - these simple dishes are often the most delicious ones! Very nice presentation!
Have a great weekend!

oneexpatslife.com said...

I was thinking that I really need to make a double batch next time because the leftovers could be thrown into so many dishes.

Nellie said...

Thank you for your visit and comment on my blog! I've been on a bit of a break, but will return soon, and I hope you'll visit again!

Emily said...

Easy, versatile and delicious are the words to describe TP!! My TP were toppings (in place of a sauce) for my DH's pasta dinner with grilled brocoli and cod fish!

Kayte said...

I love these, have made them countless times. Yours look wonderful.

Diane Zwang said...

I like your goat cheese idea, I think everything goes better with goat cheese. Our leftovers are going on pizza tonight.

Betsy said...

Me too, I like the goat cheese idea. Also using the leftovers with eggs. What a great way to start the day.

Cher Rockwell said...

The idea of using them in an omelette is a good one. I smeared mine on ricotta salata (a harder ricotta cheese) and really liked the combo~

Kathy said...

I thought of adding cheese to top these and then forgot. I’m sure it was quite good! I love that you used the leftovers to top your scrambled eggs…a great use of the leftovers! Very niceI

Jora said...

I agree, there's not to much to say about this one, but I love how versatile roasted tomatoes are.

Teresa said...

Lovely idea to add cheese. I think roasted tomatoes are a great way to concentrate their flavours. Yours looks delicious!