Provençal oven tomatoes

Name: Provençal oven tomatoes
Cook time: 45 min
Total time: 45 min
Yield: 3
Ingredients: 2-3 Meat tomatoes (approx. 200 g each); 4 medium-sized tomatoes (e.g. vine tomatoes); 4-5 Tbsp + some olive oil; 7-10 Tbsp Salt; 7-10 Tbsp coarse pepper; 1/2 bunch/pot of thyme and basil; 2 Branches of rosemary; 1-2 Garlic cloves; 2 discs Toast; 6-8 Lamb chops (à approx. 75 g)

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 3

2-3 Meat tomatoes (approx. 200 g each)
4 medium-sized tomatoes (e.g. vine tomatoes)
4-5 Tbsp + some olive oil
7-10 Tbsp Salt
7-10 Tbsp coarse pepper
1/2 bunch/pot of thyme and basil
2 Branches of rosemary
1-2 Garlic cloves
2 discs Toast
6-8 Lamb chops (à approx. 75 g)

Directions

1
Wash and halve the tomatoes. Place them in a lightly oiled large casserole dish with the cut surface facing upwards. Season with salt and pepper. Pre-bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for 20-25 minutes
2
Wash and pluck or finely chop the herbs. Peel garlic. Remove the crusts from toast. Coarsely grind both with Parmesan in the universal chopper. Mix in the herbs. Season with salt and pepper
3
Sprinkle tomatoes with the herb mixture, drizzle 3-4 tablespoons of oil over it. Turn the oven up to 225 °C (fan oven: 200 °C/ gas: level 4). Gratinate the tomatoes for another 8-10 minutes.
4
Wash the chops and pat dry. Cut the fat edge more often. Fry chops in 1 tbsp. hot oil for 2-3 minutes on each side. Season with salt and pepper. Arrange everything. Delicious with baguette or ciabatta
5
Drink: light red wine