Provencal Tomatoes Recipe

I recently discovered that mixing juicy tomatoes with garlic, olive oil, red wine vinegar, and fresh herbs like thyme and basil turns a simple snack into a seriously rad, flavor-packed treat that just makes my day a little brighter.

I think my Provencal Tomatoes recipe is full of flavor and nutrition. I use ripe, rough chopped tomatoes with thinly sliced garlic, extra virgin olive oil, fresh thyme, a little red wine vinegar, salt and pepper and finish with chopped basil.

It offers vitamins and antioxidants to fuel your day.

Ingredients

• Tomatoes: They are juicy, give fibre and vitamins and a nice sweet tang.
• Garlic: It adds a bold, pungent flavor and natural healing properties.
• Olive Oil: It’s a heart healthy fat that smooths and marries all flavors.
• Thyme: This herb gives a subtle earthy note and brightens the overall dish.
• Red Wine Vinegar: A tangy, sour splash that cuts through rich tomato sweetness.
• Basil: Fresh and aromatic, it offers a peppery kick and boosts antioxidants.
• Salt and Pepper: They enhance natural flavors with a savory touch and balanced seasoning.

Ingredient Quantities

• 6 large ripe tomatoes, roughly chopped
• 4 garlic cloves, thinly sliced
• 1/4 cup extra virgin olive oil
• 2 tbsp fresh thyme leaves (or a bit less if you dont like it too strong)
• 1 tbsp red wine vinegar
• 1 tsp salt (adjust to taste)
• 1/2 tsp freshly ground black pepper
• 2 tbsp chopped fresh basil

How to Make this

1. Start by placing the roughly chopped tomatoes into a large bowl and then add the thinly sliced garlic.

2. Pour in the olive oil and red wine vinegar over the tomatoes and garlic.

3. Sprinkle in the fresh thyme leaves along with the salt and black pepper.

4. Give everything a gentle toss so that the tomatoes and garlic all get a good coating of oil and vinegar.

5. Let the mixture sit for about 15 minutes to let the flavors meld together a bit.

6. After waiting, stir in the chopped fresh basil slowly.

7. Taste and adjust the seasoning if needed – maybe a bit more salt or pepper if you feel like it.

8. Serve at room temperature and enjoy as is or alongside a crusty piece of bread if you want a bit extra.

Equipment Needed

1. Large bowl for mixing the tomatoes, garlic, olive oil, vinegar and spices
2. Knife and cutting board for chopping the tomatoes and slicing the garlic
3. Measuring cups and spoons to measure the olive oil, vinegar, thyme, salt and pepper
4. Mixing spoon to gently toss all the ingredients together
5. A timer or clock to track the wait time of 15 minutes

FAQ

• Q: How long can I store leftover Provencal Tomatoes?
  A: You can keep the leftovers in an airtight container in the fridge for about 2-3 days.
• Q: Should I peel the tomatoes or leave the skin on?
  A: No need to peel the tomatoes, the skins add great texture and flavour to the dish.
• Q: Can I substitute the thyme with another herb?
  A: Yeah, you can swap thyme with rosemary or oregano if you like a slightly different taste.
• Q: Is this recipe best served cold or warmed up?
  A: This dish is usually served at room temperature, but warming it up slightly works well too.
• Q: Can I add other veggies to this recipe?
  A: Sure, feel free to add extra ingredients like chopped bell peppers or cucumbers to mix it up a bit.

Provencal Tomatoes Recipe Substitutions and Variations

• If you can’t find ripe tomatoes, try using heirloom tomatoes for a more vibrant flavor and color in your dish.
• Out of garlic cloves? You can use minced shallots instead or even a light sprinkle of garlic powder for that garlicky kick.
• If you don’t have extra virgin olive oil, a good avocado oil or grapeseed oil works just fine in this recipe.
• Not really into the taste of thyme? Fresh rosemary, chopped up finely, is a cool alternative though it does change the flavor a bit.
• And if red wine vinegar isn’t available, apple cider vinegar or even white wine vinegar can be used instead to keep that tangy touch.

Pro Tips

1. Let the tomatoes and garlic chill in the olive oil and vinegar mixture for a little longer than 15 minutes if possible because the flavors really get a chance to blend and become more intense over time.
2. Make sure you use a really good extra virgin olive oil since it makes a big difference in the taste and you dont want a cheap oil that might overpower the fresh flavors of the tomatoes.
3. Don’t be scared to adjust the herbs and seasoning to your taste – if you aren’t a big fan of thyme, use a little less or even try a mix with oregano; sometimes playing around with the herbs can lead to a better balance.
4. If youre serving this with bread, try toasting the bread lightly first so its a little crunchier and can soak up all the extra delicious juice from the tomatoes.