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Tomatoes Provençale




Source of Recipe


First published in Chatelaine's 01/1995 issue


List of Ingredients




1/3 cup (75 mL) olive oil, preferably extra-virgin
3 tbsp (45 mL) red-wine vinegar
2 to 3 crushed garlic cloves
1 tsp (5 mL) granulated or brown sugar
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
6 large tomatoes
10 to 12 large fresh basil leaves
1/2 cup (125 mL) black olives
1/2 cup (125 mL) freshly grated Parmesan cheese, preferably in long shreds



Recipe



1. In a large mixing bowl, whisk oil with vinegar, garlic, sugar, salt and black pepper. Cut tomatoes in half horizontally, then squeeze out and discard seeds. Coarsely chop tomatoes and stir into dressing. Wash and dry basil leaves. Pile leaves on top of each other and, using a sharp knife, slice lengthwise into thin shreds. Stir into tomatoes.

2. Let tomato mixture stand at room temperature for at least 1 hour, or preferably several hours, to allow tomatoes to soak up dressing flavors. Then, place in a wide shallow dish. Scatter with olives and additional basil shreds, if you wish. Sprinkle with Parmesan cheese and serve.