Provencal Potatoes With Tomatoes Recipes

PROVENCAL TOMATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the cores from the tomatoes, removing as little as possible. Cut them in half crosswise and, with your fingers, remove the seeds and juice. Place the tomato halves in a baking dish.
• In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme, and 1 teaspoon salt. Sprinkle the tomato halves generously with salt and pepper. With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture. Bake the tomatoes for 15 minutes, or until they're tender. Sprinkle with the cheese, drizzle with olive oil, and bake for 30 seconds more. Serve hot or at room temperature.

JULIA CHILD'S PROVENçAL POTATO GRATIN

Steps:

• Heat oven to 400 degrees and place a rack at the middle level. In a large saucepan, combine onions and 2 tablespoons olive oil and stir to coat over low heat. Sprinkle lightly with salt. At a gentle simmer, cook uncovered until onions are softened and lightly golden, 10 to 15 minutes, stirring often. Do not brown; lower the heat if necessary. When done, fold in tomatoes just until heated through. Set aside.
• In a small food processor or a mortar, add the anchovies - anywhere from 6 to 12 fillets, depending on their size and your taste. Add garlic, herbs and a dozen grinds of pepper. Add 2 tablespoons olive oil (or use the oil from the anchovy can, if you like). Crush or pulse together into a chunky paste, thinning with oil as needed to make a loose, fluid mixture.
• In a medium-size baking dish, spread a quarter of the onion-tomato mixture. On top, arrange half the potato slices, then half the anchovy mixture. Add half the remaining onion-tomato mixture. Build one more layer with remaining potato slices, anchovy mixture and onion-tomato mixture. Sprinkle cheese on top and drizzle with olive oil.
• If the dish is very full, place on a baking sheet. Transfer to oven and bake, uncovered, until potatoes are tender and have absorbed all of the juices in the bottom of the dish, 40 to 50 minutes. Test by tasting a bit of potato; it should be soft all the way through, with no raw taste. If the top is browning too fast, cover very loosely with a sheet of foil. If the top is not brown enough when the potatoes are cooked, broil briefly until deliciously glazed.
• Serve gratin hot or warm. Can be cooled and reheated later the same day, but do not refrigerate.

PROVENCALE TOMATO POTATO STEW

Steps:

• In a large saucepan or casserole set over moderate heat, warm the oil until hot, add the garlic and cook, stirring, 1 minute. Add the tomatoes, potatoes and salt and pepper and cook, stirring occasionally, for 5 minutes. Add enough water to cover the vegetables, the bouillon cubes, herbs, lemon pepper, and chilies. Add salt and pepper to taste, bring to a boil and simmer, skimming and stirring occasionally, for 15 minutes or until vegetables are tender. Before serving, discard bay leaves and rosemary sprigs, stir in the parsley and season with the lemon juice.

PROVENCAL TOMATO POTATO GRATIN

Steps:

• Put oven rack in middle position and preheat oven to 425°F.
• Brush a shallow baking pan (1/2 to 1 inch deep) with 2 tablespoons oil. Arrange tomato slices in 1 layer in baking pan and sprinkle with a scant 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast tomatoes until just tender (not falling apart), about 20 minutes.
• While tomatoes roast, cut potatoes crosswise into 1/4-inch-thick slices and toss with 5 tablespoons oil in a large bowl.
• Remove tomatoes from oven and put oven racks in upper and lower thirds of oven. Arrange potato slices in 1 layer in 2 shallow baking pans (1/2 to 1 inch deep) and sprinkle each pan with a scant 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast potatoes, switching position of pans halfway through roasting, until tender, about 16 minutes total.
• While potatoes roast, mince garlic and mash to a paste with a pinch of salt using a large heavy knife. Transfer paste to a bowl and stir in bread crumbs, basil, thyme, remaining 3 tablespoons oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
• Preheat broiler.
• Arrange tomatoes and potatoes in 1 layer in gratin dish, alternating slices and overlapping them, and spoon any juices from tomatoes into dish. Sprinkle top with bread crumbs and broil 5 to 7 inches from heat, checking frequently after 1 minute (crumbs can brown quickly), until golden brown, about 2 minutes. Serve warm or at room temperature.

PROVENCAL POTATOES

Steps:

• Heat oven to 400 degrees. Place potatoes, onions, garlic, tomatoes, and olives in a medium bowl. Add olive oil, salt, and pepper and toss to coat vegetables.
• Fold parchment piece in half, cut into a half-heart shape, and open. Place vegetable mixture on parchment, 2 to 3 inches from the crease, and scatter rosemary and thyme sprigs on top. Fold the other half of parchment over the ingredients. Make small overlapping folds to seal the edges, starting at the top of the heart.
• Two inches from the end, twist the parchment twice, gently but firmly, to seal the packet. Place packet on a baking sheet and bake for 30 minutes. Remove from oven and open packet. Use your fingers to crumble the herbs, discarding the stems. (Don't worry about burning your fingers; the sprigs will have dried during cooking and the leaves will come off the stems easily.) Carefully pull off the skin of the tomatoes, which will have loosened. Using a fork, break up the tomatoes and stir into the potatoes. Serve immediately.

PROVENCAL SCALLOPED POTATOES

Steps:

• Heat oven to 400°F.
• Butter two 1-quart aking dishes.
• Drain and chop tomatoes.
• Combine with thyme and marjoram.
• Peel potatoes and cut into thin slices.
• Toss with salt and pepper.
• In each baking dish, layer 1/4 of the potatoes, half of the tomato mixture, 2 tablespoons of cheese and another 1/4 of the potatoes.
• Sprinkle with the rest of the cheese and drizzle with the oil.
• Bake until potatoes are tender.
• (30 to 40 minutes).

PROVENCAL POTATOES

Steps:

• Heat oven to 400 degrees. Place potatoes, onions, garlic, tomatoes, and olives in a medium bowl. Add olive oil, salt, and pepper and toss to coat vegetables.
• Fold parchment piece in half, cut into a half-heart shape, and open. Place vegetable mixture on parchment, 2 to 3 inches from the crease, and scatter rosemary and thyme sprigs on top. Fold the other half of parchment over the ingredients. Make small overlapping folds to seal the edges, starting at the top of the heart.
• Two inches from the end, twist the parchment twice, gently but firmly, to seal the packet. Place packet on a baking sheet and bake for 30 minutes. Remove from oven and open packet. Use your fingers to crumble the herbs, discarding the stems. (Don't worry about burning your fingers; the sprigs will have dried during cooking and the leaves will come off the stems easily.) Carefully pull off the skin of the tomatoes, which will have loosened. Using a fork, break up the tomatoes and stir into the potatoes. Serve immediately.

PROVENCAL POTATOES WITH TOMATOES

Steps:

• Preheat oven to 400 degrees.
• In a small bowl, whisk together the oil and tomato paste.
• Add the potato slices, tossing to cover evenly.
• In an 8-inch ovenproof skillet, layer the potatoes around the outside and in the center.
• Slide the tomato slices evenly between the sliced potatoes.
• Season lightly with salt and pepper, and heat the pan on top of the stove at medium-high heat until crackling noises are heard, about 1 1/2 minutes.
• Transfer the pan to the oven to bake until the slices are slightly crisp and the potato is tender when pierced with a knife, about 25 minutes.
• Remove, sprinkle on the parmesan cheese and run the dish under the broiler just until the cheese is lightly colored, 1 1/2 to 2 minutes, watching carefully.
• Remove and sprinkle on the parsley, and serve.