Provençal-style open sandwich with mixed tomatoes
Ingredients
For
4
personnes
- 8 to 10 medium-sized multicoloured tomatoes
- 1 sprig of fresh rosemary
- 3 to 4 sprigs of fresh thyme
- 5 cloves of garlic
- 1 tbsp coriander seeds
- Intense-flavoured olive oil from France
- Salt, pepper, sugar
- 4 slices of country bread
- Fresh cheese (such as Saint-Morêt or fresh goat’s cheese)
- 1 bunch of fresh coriander (optional – for serving)
- Lemon juice (optional – for serving)
Tip
When making your tomato tartines, feel free to make extra sun-dried tomatoes (they’ll keep in the fridge for a few days) or to prepare them on a day when you’ll be using your oven for a long time.
Instructions
- Wash the tomatoes and remove the stalks. Cut them in half lengthways.
- Pour a generous dash of mild-flavoured olive oil into the bottom of a gratin dish large enough to hold all the tomatoes. Add a pinch of salt, sugar and pepper.
- Preheat your oven to 150°C.
- Peel the garlic cloves, remove the germ and crush them. Spread the crushed garlic over the base of the dish along with half the coriander seeds, the thyme and the rosemary.
- Arrange the tomatoes in the dish, with the cut sides facing down, pressed tightly together. Drizzle the tomatoes with a little mild-flavoured olive oil, sprinkle over the remaining coriander seeds and bake for 1 hour 30 minutes until the tomatoes are nicely caramelised.
- Before serving, spread your country bread with fresh cheese of your choice. Arrange the sun-dried tomatoes on top, drizzle with lemon juice and sprinkle with a few coriander leaves.
Tip
When making your tomato tartines, feel free to make extra sun-dried tomatoes (they’ll keep in the fridge for a few days) or to prepare them on a day when you’ll be using your oven for a long time.
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