Roasted Tomatoes

Roasted Tomatoes

Tomates Marmandaise

This is a recipe that you’ll find in many guises all over the south of France. However it does rely on the excellence of the ingredients so the world famous, succulent tomatoes of Marmande are absolutely perfect for the purpose.
If you are camping you can achieve these on a covered barbecue and like so many of the vegetable dishes of the Mediterranean, they’re good hot or cold and particularly good barely warm.

Serve one half per person for a first course, or two as a lunch dish, accompanied by a crisp, green salad and a baguette fresh from the bakery. They are also excellent as an accompaniment to roast chicken or just about any barbecued meat.

Serves Six


  • 3 Large Ripe Marmande Tomatoes
  • 2 Fat Cloves Garlic
  • 6 Stoned Black Olives
  • 2 Sprigs Fresh Rosemary or a Handful of Fresh Basil
  • Handful Breadcrumbs
  • Extra Virgin Olive Oil
  • Half a Fresh Lemon
  • Fleur de Sel and Freshly Ground Black Pepper

Pre-heat the oven to 200°c or light your barbecue.

Cut the tomatoes in half and put them cut side down in a frying pan with a good slosh of oil. Fry for about five minutes. Now carefully lift them out and arrange them, cut side up, in an ovenproof dish. Trickle a little oil over them, add a good squeeze of lemon and carefully season each one with a pinch of Fleur de Sel (or a good quality sea salt) and a good grinding of black pepper. Chop the garlic and rosemary, if using, and sprinkle over the top. Finally sprinkle the breadcrumbs over all and add another drizzle of oil.

Place the dish in the oven for twenty minutes, or on the barbecue for fifteen, preferably with indirect heat.

The breadcrumb topping should be crisp and the tomatoes perfectly cooked.

Now chop the olives and if you are using basil, tear into smallish pieces. When you are ready to eat scatter them over the top and add yet another trickle of olive oil. Delicious.

© Amanda Lawrence 2005

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Oven Roasted Tomatoes Recipe from French Vie

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