Provencal Tomatoes

8 tomatoes (not over-ripe).  Core and cut in half, right down the center, not through the core.
1/4 cup of mixed herbs (whatever you have on hand, parsley, rosemary, basil, sage, tarragon), cut herbs with a scissors and toss together in a small bowl.
1/4 cup of olive oil
1/4 cup of balsamic vinegar or red wine vinegar

Preheat oven to 450ºF

In a large skillet, heat olive oil over medium heat.  When hot, place tomatoes cut side down in the pan.

Let the tomatoes sit and sear (don’t stir).

Transfer the tomatoes with a slotted spoon, cooked side up, to a baking dish.  (Crowd them into the dish a bit as they shrink a little in the oven.)

Reserve juices in pan.

Sprinkle tomatoes lightly with salt and a small amount of fresh pepper.  Sprinkle with herb mixture.

Pour the vinegar into the frying pan with reserved juices and scrape, like you’re making a gravy.  Return to stove top and scrape all drippings.  Cook for a minute or two.  Pour the sauce over the tomatoes. 

And bake in the oven uncovered for 20 to 30 minutes.

Carefully spoon to a serving bowl or platter.

The perfect color and taste accompaniment to beef, lamb or fish.