Tomatoes are one of the best-loved fruits in French cooking (yes the tomato is a fruit). There are thousands of recipes where the tomato appears so choosing just eight is difficult, but here are a few classic for you to make at home.
Tomatoes are also known as the summer's quintessential, overproducing crop which makes them even more versatile. Just to do when your countertops are filled to overflowing with the sweet, acidic fruit can also be found in this short but sweet collection of... recipes. Some freeze well so make lots.
01 of 05
Ratatouille is essentially a stew of vegetables (including tomatoes of course), and this can be made with both roasted vegetables, and by stewing. Both are delicious.
This roasted vegetable ratatouille recipe takes a traditional garden stew and elevates it by caramelizing the vegetables. Tossed with a simple roasted garlic oil, this ratatouille is simple and quick; it can be done in less than one hour.
The stewed version originated as a poor man’s dish in Nice. This version... lightly caramelizes the onions and peppers before adding them to the rest of the dish, giving it a fantastic complex flavor without much additional effort.
02 of 05Coq au vin, or rooster in wine, was created as a delicious way to tenderize a tough, old bird in poor households. Chicken stewed in wine is a wonderful, hearty meal that needs no more than a baguette and good wine to be complete.
03 of 05This chicken and sausage cassoulet recipe is a modern update on the classic white bean cassoulet from Toulouse. This version evokes particularly complex and developed flavors by cooking certain ingredients separately, and then together. The result is an irresistible, hearty stew.
04 of 05
This herbed goat cheese and tomato tart is a fantastic appetizer. Made with garden tomatoes, a thin layer of Dijon mustard, and fresh herbs, this pastry is a light meal in itself with a glass of wine. Use your favorite blend of herbs to customize your tart.Continue to 5 of 5 below.
05 of 05
Provencal Rice Soup is unusual and possibly only found in the region Both dried and fresh Provencal herbs enhance tangy tomatoes in this vividly flavored soup. Rice cooked directly in the vegetable broth gives off just enough starchiness to thicken the consistency. Serve this first course with a medium-acid red wine.