A modern take on Provençal-style tomatoes, with feta and candied lemon

Olives noires de Nyons PDO Huile d'olive goût maturé
Mature flavour
Tomates à la provençale revisitées, feta, citron confit
Photo credit: Céline de Cérou
This classic Provençal dish has been given a new twist with a filling combining black olives from Nyons PDO, feta, candied lemon, fresh herbs (basil or mint) and matured French olive oil! Bon appétit!
A PDO
Preparation
20 min
A PDO
Resting time
15 min
A PDO
Cooking time
30 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Regional cuisine Main course Vegetarian

Ingredients

A PDO
For 4 personnes
  • 8 medium-sized red and yellow tomatoes
  • 100 g crumbled feta
  • 1 a small candied lemon (or 1 tablespoon of grated zest)
  • 1 poignée black olives from Nyons PDO
  • 1 c. à soupe toasted pine nuts
  • 1 gousse garlic
  • 1 c. à soupe breadcrumbs
  • 2 c. à soupe fresh basil or mint
  • 3 c. à soupe French olive oil with a mature flavour
  • Black pepper (a little salt if needed)

Astuce

Matured olive oils (made from matured olives) differ from other olive oils in that they possess neither the character of fresh fruit nor a vegetal aroma. They are made from olives that are stored and matured for 4 to 8 days under appropriate, controlled conditions before extraction. They offer notes of cocoa, mushrooms, vanilla and candied fruit, without any bitterness. 

Instructions

  • Preheat the oven to 180 °C.

  • Cut the tomatoes in half horizontally and remove the seeds so that they release less water.

  • Stone the Nyons olives (PDO). In a bowl, mix together the feta, chopped garlic, chopped olives, finely chopped candied lemon, pine nuts, herbs and breadcrumbs. Add the mature-flavoured French olive oil, season with pepper, taste and adjust the salt.

  • Arrange the tomatoes in a dish, spoon the mixture over them and drizzle with a little matured French olive oil.

  • Bake for 25 to 30 minutes: the tomatoes should be soft and slightly roasted.

  • Serve with couscous, a lentil salad or toast drizzled with olive oil.

Astuce

Matured olive oils (made from matured olives) differ from other olive oils in that they possess neither the character of fresh fruit nor a vegetal aroma. They are made from olives that are stored and matured for 4 to 8 days under appropriate, controlled conditions before extraction. They offer notes of cocoa, mushrooms, vanilla and candied fruit, without any bitterness. 
We recommend...

We recommend PDO olives noires de Nyons for their aromas of red berries, woodland, chocolate and even vanilla. You could also opt for olives noires de la Vallée des Baux-de-Provence PDO or olives de Nice PDO.

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