This easy dish sums up Provençal cooking: simple, to the point and making the most of fresh ingredients.
Tomatoes are widely used in salads, daubes, ragus, tarts, sauces and soups. In fact, they crop up just about everywhere; stuffed, sun-dried, preserved and roasted.
I still remember the finest tomato dish I ever tasted. It was high above the Chamonix valley, at a small mountain cantine, at Bel-achat, on Le Brévènt side of the valley. Having just climbing the mountain I was at the top of the descent when I found to my surprise this perfectly placed eatery serving very simplistic cuisine. I had a tomato salad, little more than sliced tomatoes and a fine olive oil with herbs, but it was superb.
This dish of Provençal tomatoes does much the same; keeping it simple so that the tomatoes can be served with a wide range of meat dishes. It is the epitome of Provençal cuisine.