To serve six persons
Ingredients
- 12 large and ripe tomatoes
- 4 garlic cloves
- A sprig of parsley
- One small slice of fresh parmesan cheese grated
- Olive oil
- Granulated Demerara sugar (ask for Cassonade)
Preparation
- Wash and halve the tomatoes removing all pips
- Cover the base of your large non-stick pan with a liberal puddle of olive oil
- Heat the oil slowly to until truly hot but not spitting and add the half tomatoes flat side down, keeping a minimum gas flame under the pan
- Cook the tomatoes very gently for 40 minutes minimum, move each half with a spatula every ten minutes, so that the central ones are moved out to the edge and vice versa
- After 40 minutes take great care to turn the tomatoes over with skin side down.
- Wash, dry and finely chop the parsley to make three rounded teaspoons in quantity.
- Wash, dry, and finely chop the chervil to make six rounded teaspoons in quantity
- Finely chop the garlic and mix with parsley and chervil, adding three teaspoons of Demerara sugar and a light sprinkling of salt
- Remove the pan from the heat but do not remove the tomatoes from the pan
- Fill each half with the herb and sugar mix and return to the gentle heat for a further 30 minutes.
- Finally remove from the heat , add a large drop of olive oil and a sprinkling of grated parmesan
To serve
Allow five minutes to cool and serve immediately as a starter
