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Tomates à la provençale: seared tomatoes with herbs and garlic
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Seared tomatoes {Tomates à la provençale}

A classic side dish from the south of France, seared tomatoes {Tomates à la provençale} cook in a pan or are baked in the oven and seasoned with herbs.
Course Side Dish
Cuisine French
Keyword seared tomatoes, tomates à la provençale
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 2 people
Calories 220kcal
Author Nicolas Pujol

Ingredients

  • 1 large tomato
  • 10 garlic cloves
  • 1 tbsp avocado oil
  • 1 leaf fresh parsley or cilantro/coriander, thyme
  • 1 tsp herbes de Provence dry mix
  • 2 tbsp olive oil
  • salt, pepper optional
US Customary - Metric

Instructions

  • Remove the stem scar from the tomato using a sharp knife and cutting it out as a cone, then slice the tomato horizontally in two. 
    Cut the tomatoes in two and remove the stem scar
  • Chop each garlic clove in at least two pieces, and finely chop the fresh herbs: parsley, cilantro or thyme. 
  • In a pan, place the avocado oil on high heat. Add the tomato slices and garlic, cover and sear for 4 minutes.
    Fry the tomatoes on one side with the garlic
  • Turn the tomato slices on the other side and also turn the garlic cloves to cook them evenly and avoid burning. Reduce heat to medium and cook for another 4 minutes.
  • Place the seared tomatoes and garlic on a plate, add the fresh herbs on top. Sprinkle with olive oil on top before serving. 

Nutrition

Calories: 220kcal | Carbohydrates: 7g | Protein: 1g | Fat: 21g | Saturated Fat: 2g | Sodium: 6mg | Potassium: 205mg | Fiber: 1g | Sugar: 1g | Vitamin A: 555IU | Vitamin C: 13.8mg | Calcium: 43mg | Iron: 1mg