1 hour 15 minutes
A traditional Provençal recipe, recounted to us when we visited the farm.
Slice tomatoes in half on equator and remove seeds.
Heat oil in a pan and place the tomatoes, cut side down, in the hot oil. Cover and cook on medium-low heat for 15 minutes.
Remove from heat and carefully turn tomatoes over.
Mix spices, salt and a pinch of sugar (if using) and sprinkle over tomatoes.
Cook for 1 hour over very low heat or in the oven at 275°F. Cooking should be slow - add water as needed to keep tomatoes from drying out. The tomatoes are done when they are “shrunken”.
Serve with crusty bread.