Eric Ripert’s Herbes de Provence-Crusted Tomatoes
8 very riped medium tomatoes, cored and halved horizontally through the equator
Fine seat salt and freshly ground black pepper
4 tablespoons herbes de Provence
4 tablespoons extra-virgin olive oil
Arrange the tomatoes, cut side up, on a plate and season each one with salt and pepper. Divide the herbes de Provence evenly among the tomatoes, firmly pressing the herbs to adhere them.
Heat a large saute pan over medium-high heat and add 2 tablespoons of the olive oil. Carefully add the tomatoes to the pan, herbed side down, and cook for 2 to 3 minutes. Carefully flip the tomatoes and cook until soft and fully cooked, 2 to 3 minutes longer.
Transfer to a plate, drizzle with the remaining 2 tablespoons olive oil, and serve.