I’m giving you one of the best tomato recipes! I first made this recipe from The Southern Living Cookbook many years ago and it has proven itself to be a winner every time.
“The flavors of Provençal food tend to be direct and uncomplicated, reflecting the sharp clarity of the light and the landscape,” writes Richard Olney in his classic cookbook Simple French Food. There are neither heavy sauces, nor elaborate preparations so health-minded cooks have an unlimited repertoire of dishes in this cuisine.
The above states exactly what Tomatoes Provençal is. With the plentiful supply of fresh juicy vine-ripened tomatoes, add some mushrooms, onions, Parmesan cheese and spices and this magnificent dish will be one of your favorites.
I’ve taken this savory dish to cookouts many times with rave reviews. It is not your standard cookout fare ~ that’s probably why it is devoured first! It’s so good that the casserole dish has been sopped clean with bread by more than one person!
4 slices bacon, diced
1 clove garlic, minced (I use 2 or 3)
1 medium onion, thinly sliced
¼ pound fresh mushrooms, sliced
2 tablespoons flour
½ teaspoon seasoned salt
1 teaspoon McCormick’s Seasoned Pepper Blend (my addition)
5 medium tomatoes
¼ cup plus 2 tablespoons grated Parmesan cheese, divided
1 tablespoon butter
Fry bacon in medium skillet until crisp. Drain on paper towels, set aside.
Reserve a tablespoon or 2 of drippings in the skillet.
Sauté garlic, onion and mushrooms in skillet until tender.
Stir in bacon, flour, seasoned salt and pepper.
Cut tomatoes into ½-inch slices.
Place half of slices in a lightly greased 8-inch square baking dish.
Spoon half of bacon mixture over tomatoes.
Sprinkle with 3 tablespoons Parmesan cheese.
Dot with butter.
Bake at 350 degrees for 30 minutes.
It’s incredibly delicious and one of my favorite summer recipes!