Provençal tomatoes

Name: Provençal tomatoes
Cook time: 2 h
Total time: 2 h
Yield: -1
Ingredients: 10-12 ripe tomatoes (about 1 kg); 8 TABLESPOONS Olive oil; 4-5 Garlic cloves; 1 collar Parsley; 7-10 Tbsp salt, white pepper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: -1

10-12 ripe tomatoes (about 1 kg)
8 TABLESPOONS Olive oil
4-5 Garlic cloves
1 collar Parsley
7-10 Tbsp salt, white pepper

Directions

1
Wash and halve the tomatoes and remove the seeds with a teaspoon
2
Heat 6 tablespoons of oil in a large frying pan. Put the tomatoes with the cut surface in and braise open at low heat for about 45 minutes. Shake the tomatoes in the pan from time to time
3
Peel the garlic. Wash the parsley. Chop both. Turn over the tomatoes, season. Sprinkle with garlic and parsley. Stew the tomatoes for another 45 minutes at low heat. Add 2 tablespoons of oil if necessary