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Tomatoes Provencale

Tomatoes Provencale
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  • 2 pounds
    tomatoes, sliced into 1/2-inch rounds
  • 1/2 cup
    minced fresh garden herbs (anise hyssop, basil, thyme, chervil, parsley, rosemary etc.)
  • 1/2 teaspoon
    ground black pepper
  • 1/2 teaspoon
    unrefined sea salt
  • 2 tablespoons
    unrefined extra virgin olive oil
  • shallot, peeled and finely minced
  1. Preheat the oven to 425°F.
  2. Layer tomatoes in the bottom of a cast-iron or enameled cast-iron skillet, sprinkle with minced shallot, fresh herbs, unrefined sea salt and ground black pepper. Drizzle with olive oil and bake for ten to fifteen minutes.
Nutritional Information

Makes: 5 servings
  • Calories103
  • Carbohydrates12.0 g
  • Cholesterol0 mg
  • Fat6.4 g
    • Saturated fat1.0 g
  • Sodium250 mg
  • Protein2 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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