1. Cut the tomatoes in half crosswise and gently squeeze out the seeds.
2. Heat the oil in a large nonstick skillet over medium-low heat.
3. Add the tomatoes, cut side down. Cover and cook for 15 minutes.
4. Remove pan from heat and gently turn the tomatoes so cut side is up.
5. Sprinkle tomatoes with salt, pepper, a tiny bit of sugar, the garlic, and parsley.
6. Turn the heat a low as it will go and return pan to stove.
7. Cover and cook for 1 to 1-1/2 hours, checking every 10 minutes or so to make sure the tomatoes aren't sticking and burning. If they are, remove from heat, gently slide a spatula between the tomatoes and the pan to loosen them. Add a tablespoon of water and return to heat. Continue this procedure throughout the cooking.
By the end of cooking, the tomatoes will be shriveled up, bitesize, and the skins will have caramelized. Serve hot or at room temperature. If skins are tough, just scoop out the pulp when you eat them.
From Provencal Light, Martha Rose Shulman, Bantam Books, 1994, p. 348.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice.
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Stovetop Slow-Cooked Tomatoes a la Provencal recipe nutrition value and analysis.
Daily values are based on a 2000 calorie a day diet.
Recommended daily intake of essential amino acids is provided for 180 lbs person.
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Data from USDA National Nutrient Database.
