Tomates a la Provençale (recipe courtesy of Atelier du Sel de Camargue)

Serves 4


- 8 large tomatoes (on the vine if possible for extra flavour)

- 4 garlic cloves 

- 4 tablespoons of breadcrumbs

- 2-3 tbsp of olive oil 

- a few pinches of Camargue sea salt with basil and garlic

- freshly ground pepper 

- a cup of freshly chopped parsley

  1. Preheat the oven at 200°C. Wash the tomatoes, cut in half and put aside. 
  2. Peel and crush the garlic, finely chop the parsley, add a tablespoon of olive oil and mix with the breadcrumbs.
  3. Add a spoon of oil in a hot pan, and sear the tomatoes for a minute on each side. Lay them out on a baking tray and add a large spoonful of the breadcrumb mixture on each one. Season with freshly ground pepper and the Camargue salt with garlic and basil. 
  4. Add a drizzle of olive oil on each one and bake for approximately 30-35 mns. 
  5. Once the crust is lovely and golden, serve with your favourite rice.