In the pan or in the oven, here are the secrets to making good Provençal tomatoes

Provençal tomatoes embody an essential summer culinary preparation that evokes the heat of the south of France. Whether cooked in the oven or in the pan, they are perfect to accompany your summer dishes such as barbecue grills. Discover the secrets to making these delicious Provençal tomatoes using two different cooking methods.

The most popular part of Provençal tomatoes is undoubtedly the crispy herbal breadcrumbs that cover them. It goes wonderfully with tomato juice. For successful breadcrumbs, start by taking a slice or two of stale bread and removing the crusts. Cut the bread into pieces and place it in a blender or food processor. Integrate Provencal herbs such as thyme, rosemary and oregano for an authentic fragrance. You can also add garlic powder for more flavor. Mix everything until you obtain a fine and homogeneous texture. If you wish, you can add a little grated parmesan to the breadcrumbs for an even more pronounced flavor. To increase the crispness of your Provençal tomatoes, consider using panko, the famous Japanese breadcrumbs.

Start by preheating your oven to 210°C. Meanwhile, prepare the tomatoes by cutting them in half and removing the seeds. For the filling, mix garlic, fresh parsley, breadcrumbs and a drizzle of olive oil. Fill the tomato halves with this generous mixture, then arrange them in a baking dish. Drizzle with a little more olive oil for a crispy touch. Then bake in the oven for 20-25 minutes, until the tomatoes are tender and the topping is golden brown. Serve these delicacies as an accompaniment to grilled fish or meat.

This option is ideal when temperatures are high and lighting the oven is unattractive.

Heat olive oil in a skillet over medium heat. Cut the tomatoes in half and place them cut side down in the pan. Season with salt, pepper and garlic for intense flavor. Cook for 10 to 15 minutes to develop the aromas. Then add chopped fresh parsley and simmer for 30 to 45 minutes to obtain a candied texture. These tomatoes can be eaten both hot and cold.

Tip: Let the tomatoes stick slightly to the pan to obtain a delicious caramelization.