The French love their tomatoes, so much so that they once referred to the strange new fruit as pommes d'amour, or "love apples," for their implied aphrodisiac qualities.
In just 200 years since its introduction into kitchens around the world, the tomato has won a starring role in any number of dishes because it "is highly marriageable," according to "The Penguin Companion to Food" by Alan Davidson. "Among its best-known mates are basil, garlic, onion, thyme, oregano, peppers (with a bow to the Aztec), cheese, egg and meaty flavours."
If you've ever seen a menu list a dish as "a la Provencal," it's a sure bet the flavor profile originates from the southeast of France, where the cuisine gives a strong nod to garlic, tomato and olive oil.
The Kansas City Star's Tomatoes Provencal is an ideal use for end-of-summer tomatoes. The whole-wheat breadcrumb stuffing is flavored with garlic, fresh basil and thyme and stuffed into a ripe, juicy tomato.
The addition of pine nuts and mild cheese makes it the perfect side dish for grilled meats or as a centerpiece at brunch, as it can be served hot or cold.
Shopping tip: The Provence region has its own signature dried spice blend, herbes de Provence, typically containing basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory and thyme. If your supermarket carries an Herbes de Provence cheese _ a combination of Gruyere and cheddar _ you may omit the fresh thyme.
Preparation tip: Toasting pine nuts intensifies the flavor. To toast the pine nuts, spread them in a single layer on a baking sheet. Bake at 350 degrees for 5 to 7 minutes or until lightly toasted.
To de-stem thyme, pinch the top of the stem with fingertips of one hand and pull the stem sharply with the other; the leaves will pop off.
