I’m excited to get back into cooking and baking with French Fridays with Dorie! It’s been too long since I’ve even been in town on a Friday, so it was nice to come back to an easier recipe. However, what I didn’t realize was that I just posted a tomato recipe last week for my first post back after my hiatus. Oh, well. Tomatoes are so good right now, I can’t complain.
This method of roasting tomatoes was easy and open to interpretation. Halving tomatoes and topping them with a mixture of minced garlic and your choice of herbs (in my case, thyme) then drizzling olive oil on top was pretty delicious. Though, I’m not used to eating roasted tomatoes as halves, as they were pretty thick. Then again, I probably didn’t follow Dorie’s suggestion of using 4 oz. tomatoes. I just grabbed ones that looked good. Anyway, this recipe makes for a simple side or even a lighter main dish, if you prefer. I ate my tomatoes with toasted sourdough slices.
Happy Fourth of July, everyone!
These tomatoes provençal were made for French Fridays with Dorie, a group of bloggers who are cooking their way through Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.