How are the tomatoes typically prepared for Tomates à la Provençale in Toulon?
Answer
Halved, topped with breadcrumbs/garlic/parsley, and baked
Tomates à la Provençale is a signature preparation in Toulon that elevates simple garden produce. The process involves taking sun-ripened tomatoes and typically halving them. These halves are then dressed with a rustic topping known as a *persillade*, which is a mixture composed of breadcrumbs combined with fresh parsley and garlic, bound together gently with a bit of olive oil. Finally, they are cooked, either by baking or pan-frying, until they achieve a pleasing golden finish.
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