Today’s post is short, though the end product gets sweeter the longer you cook them. This is a variation of Tomatoes Provençal, and are not much more than a garnish. They are a very tasty garnish though, and will add the perfect accent to your grilled meats for the holiday.
I’ve had a copy of Roger Vergé’s Vegetables in the French Style sitting on my cookbook shelf for years, and to be honest it has rarely been opened. Published in the mid-90s, it’s one of those books that you leaf through and after a while feel as though you’re looking at pictures and recipes for food you might find in a stodgy old Upper East Side dinosaur of a restaurant, or a cruise ship. But history (and maybe cruise ships) can be fun, or at least enlightening. Chef Vergé passed away recently at the age of 85, so once again I opened his book, determined to cook something from it.