An Easy Accompaniment: Tomatoes Provencal

The prep for this dish is very quick; once it's assembled, just bake them for thirty minutes and they are ready! Personally, I'd serve this as a side item for steak or rack of lamb, or something equally robust.



Tomatoes Provencal
Makes twelve servings

Ingredients
6 on the vine tomatoes
1 cup of breadcrumbs
1/4 cup of finely chopped flat leaf parsley
1 clove of garlic
good extra virgin olive oil
salt
pepper



Preheat the oven to 375 degrees Fahrenheit. Line a deep, oven safe baking dish with foil (helps with the cleanup at the end!).



Take out the top core of the tomatoes, cut them in half and place them in the baking dish.



Remove the stalks from the parsley. Finely chop the parsley and clove of garlic. Combine the parsley and garlic with the breadcrumbs, salt and pepper.



Spoon the mixture generously over the tomatoes.





Then, drizzle olive oil over the top.



Bake for approximately 30-40 minutes, or until the breadcrumbs are golden brown on the top. The tomatoes can be served warm or cold.

Mushrooms Provencal

Ingredients: 200 grams small mushrooms, 1 glass of white wine, 1 tablespoon oil, rosemary, thyme, 1 shallot, 1 garlic clove,

Number of persons: 2

Preheat the oven to 180 degrees. Make 200 grams mushrooms clean and cut a piece of the stalk off. Put the mushrooms in small ovenproof dishes. Mix 1 glass of white wine with 1 tablespoon oil, rosemary, thyme, 1 finely chopped shallot and 1 finely chopped garlic clove together. Then pour over the mushrooms. Place the ovenproof dishes about 15 minutes in the preheated oven. Good as a starter. Enjoy!

Pasta with Roasted Provencal Vegetable Sauce

A nice, hearty pasta. We made the entire recipe and had more than enough for lunch the next day and then some. I’m not usually a big tomato sauce fan, but this was good even by my standards. Next time: less parsley, more garlic. :)

Pasta with Roasted Provencal Vegetable Sauce

Recipe from Epicurious. Makes 6 servings.

INGREDIENTS
1 16- to 18-ounce eggplant, unpeeled, cut into 1-inch pieces
1 large onion, cut into 1-inch pieces
2 tablespoons olive oil
2 medium zucchini, trimmed, cut into 1-inch pieces
2 garlic cloves, minced
1 28-ounce can seasoned crushed tomatoes with Italian herbs
12 ounces penne pasta
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme

DIRECTIONS
Preheat oven to 400°F. Arrange eggplant and onion on large rimmed nonstick baking sheet or casserole dish. Drizzle with oil. Sprinkle with salt and pepper. Roast vegetables until beginning to brown, stirring occasionally, about 25 minutes. Stir zucchini and garlic into vegetables; continue to roast until all vegetables are tender, about 20 minutes longer. Stir crushed tomatoes into vegetables on baking sheet; roast until heated through, about 10 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Ladle 1/2 cup pasta cooking liquid into small bowl; reserve. Drain pasta. Return pasta to same pot. Add roasted vegetable sauce and all herbs to pasta and toss to blend. Gradually add enough reserved pasta cooking liquid to moisten as desired. Season to taste with salt and pepper. Transfer pasta to bowl and serve.