Stéphanie Le Quellec, chef of the starred restaurant La Scène in Paris, offers you a recipe from her book "Cuisine" (published by Le Chêne): roasted tomatoes with herbs.
Ingredients:
4 large ripe tomatoes (Beef heart, Crimean Noire, Pineapple, whatever you prefer…)
10 cl balsamic vinegar
4 tablespoons olive oil
4 anchovy fillets
8 pitted black olives
½ lime Mixture of herbs (chives, dill, chervil, mint, basil, coriander, sage…)
1 slice of sandwich bread
4 garlic cloves
Salt
Freshly ground pepper
Espelette pepper
Production :
Cut the tomatoes in half. Season with salt, pepper and two tablespoons of olive oil, and bake at 190 ° C for ten minutes. Cut the sliced bread into very small cubes and bake them for five minutes at 180 ° C, until they are golden brown. Chop the garlic and brown it in a tablespoon of olive oil. Book.
In a saucepan over low heat, reduce the balsamic vinegar by half. Take the tomatoes out of the oven, lacquer them with the reduction of vinegar. Arrange the herbs harmoniously, zest the half lime, add slices of black olives, the anchovy fillets cut into small strips, the garlic, the bread croutons. Season with fleur de sel, Espelette pepper and olive oil.