Tian is one of the most underrated dish: super easy to do and does look like you worked hard on it. I do this often (tomates, aubergines et courgettes, I even added thin slices of potatoes once). It's always delicious! I've never made it with only tomatoes though. Will try!
lovely, tomatoes and garlic are growing in garden, parsely and rosemary are there, could be good year for olives too, I'll wait a little bit more than try it in fire oven with homemade bread 😊
Look delicious I will make this,thanks for sharing...I've been watching yr older recipes oh my goodness my list of recipes to make is growing 😁 ,also loved how you added history behind some recipes,and loving the classic recipes...Thanks again yr awesome 🙏👍👍👍👍😊
Absolutely fabulous! I’m making tomato tian for the third time in as many weeks. I made two small additions, but I’m not telling because Stephane would block me!
Amazing provencal recipe Jacques Pepin is a big inspiration for a French chef for me and if Julia Child was still with us if she ever saw this video she would be proud of what you do with perfection she is a big inspiration for me too...
An excellent recipe as always. Your presentation has come such a long way from your early days, very polished graphics and very very professional. Well done! 🤗🤗👏👏
This is, as you say, a perfect side dish. It's vegan, and although that's not my preference, it has that appeal. (My GF wants to put parmesan cheese on top.) I was wondering if you could use green tomatoes, since by the time our tomatoes ripen, the bugs get into them and they are not as pretty as the hothouse tomatoes from the supermarket. That may be the reason why we make "Fried Green Tomatoes" in the southern USA.
Just pick them as soon as they start to color, then; they don't even have to get red first. As long as they've at least got the first bits of straw color on them, they'll finish ripening in a paper bag on your kitchen counter just fine.
In some Italian dialects, a tiana (or tiella) can be either an earthenware baking tray or a large pan. And those juices are, I guess, also delicious just with bread dipped in.
"If you have only tomatoes in your fridge ..." Tomatoes should *not* be kept in the fridge. They have an enzyme in them that breaks down in cold temperatures and causes the tomato to become mushy and mealy. In other words, it ruins the tomatoes.
Looks really good. Obviously you are French- but you get your English from Australia. I kept catching little bits of it and I was like, 'Ok- he's speaking English but it sounds Aussie'. That was strange. I don't think I've ever heard anyone from a foreign tongue speaking English with an accent from anywhere other than American style. Anywho, thanks.
Tian is one of the most underrated dish: super easy to do and does look like you worked hard on it. I do this often (tomates, aubergines et courgettes, I even added thin slices of potatoes once). It's always delicious! I've never made it with only tomatoes though. Will try!
This made my mouth water watching this!
Oe la la très bien plus 🌺💕🌺💕🌺💕🌺💕🌺💕🌺💕
lovely, tomatoes and garlic are growing in garden, parsely and rosemary are there, could be good year for olives too, I'll wait a little bit more than try it in fire oven with homemade bread 😊
Made this tonight. Was wonderful. With some Brussels sprouts and mushrooms, and garlic steak bites.
Love your videos.
Simple + elegant = awesome
Thank you for this lovely lovely plant based and refreshing dish. I can feel the breeze of Southern French cuisine. What a delight! 🌷
Beautiful recipe. Made it tonight as we had pan fried cod. It made a real good pair.
Looks delicious. I will try this tonight as I have a garden full of beautiful fresh tomatoes.
Look delicious I will make this,thanks for sharing...I've been watching yr older recipes oh my goodness my list of recipes to make is growing 😁 ,also loved how you added history behind some recipes,and loving the classic recipes...Thanks again yr awesome 🙏👍👍👍👍😊
I love how simple this dish is, plus it's perfect for summer. Thanks Stephane!
My Mom used make this. Thank you for bringing back sweet memories. Stay well❤
Absolutely fabulous! I’m making tomato tian for the third time in as many weeks. I made two small additions, but I’m not telling because Stephane would block me!
Thanks for the technique and tip!
Perfect accompaniment to all sorts of dishes. This recipe goes in my back pocket to pull out throughout the summer.
Love this…! J’adore ❤❤. I prefer the basil to rosemary as it is always flourishing in the garden at the same time as the tomates.
You are #1!! I love to watch your videos. I always like the music at the end.
I have a lot of garden tomatoes this is such a great recipe, merci, Chef
Amazing provencal recipe Jacques Pepin is a big inspiration for a French chef for me and if Julia Child was still with us if she ever saw this video she would be proud of what you do with perfection she is a big inspiration for me too...
Have you heard of entomatadas? Like enchiladas, Mexican style, but made with tomatoes. They're amazing!
what a great cooking channel, et quelle presentation vif et sympa!
An excellent recipe as always. Your presentation has come such a long way from your early days, very polished graphics and very very professional. Well done! 🤗🤗👏👏
Definitely turn that juice into a sauce!
Or a dressing! Yup, don't let it go to waste.
You spoke the ingredients and I didn't to click the like. I knew this would be a good tasty dish. Merci!
❤❤❤ that looks delicious have a wonderful day be safe and take care always god bless
Bread crumbs on top is a very nice idea
Really very very very delicious. Thank you again. 😊
So simple yet so tasty!
In ordered that Kindle cookbook. Love having that when at the grocery store.
Yum,great with any protein…🥰 Im thinking even chilled with cheese,
Brilliant!
Superb! Thank you!
Oh Hells Yeah ❤
Love it!
OMG this is genius.
This is, as you say, a perfect side dish. It's vegan, and although that's not my preference, it has that appeal. (My GF wants to put parmesan cheese on top.) I was wondering if you could use green tomatoes, since by the time our tomatoes ripen, the bugs get into them and they are not as pretty as the hothouse tomatoes from the supermarket. That may be the reason why we make "Fried Green Tomatoes" in the southern USA.
Just pick them as soon as they start to color, then; they don't even have to get red first. As long as they've at least got the first bits of straw color on them, they'll finish ripening in a paper bag on your kitchen counter just fine.
@@alysoffoxdale Thanks. Now if I can get the people to stop overwatering the tomatoes in the community garden, maybe we'll have some.
“If you only have tomatoes in your fridge…” mon dieu, non! Never put tomatoes in the fridge 😮 the rest…delicious 😂👌
😂😂😂😂 oui
pourqoui pas?
@@xshayahyawzi3666 They go bad faster and loose their taste. Jennifer knows. A Greek friend. Dimitri.
@@NikephorosAer54 Thanks a lot. I wont keep them in fridge then.
Have you tried this dish?
@@xshayahyawzi3666 Yes, I have. Stefane is an accurate source of French cuisine. Greetings from Athens. Dimitri.
Au menu ce soir 😋
Who keeps tomatoes in a fridge?? Love this recipe oxoxox
719 Why don't I have tomatoes so I can try this immediately? 😭 Looks so yummy. On the menu for tomorrow.
In some Italian dialects, a tiana (or tiella) can be either an earthenware baking tray or a large pan. And those juices are, I guess, also delicious just with bread dipped in.
very good video.
That's the greenest rosemary I've ever seen.
What about mixing a tiny bit of parm in the breadcrumbs?
Seems very familiar although we don’t have a name for it
And we add a bit of cheese on top
Shame you didn't release this recipe a few months ago when I had an excessive amount of tomatoes and not sure what to do with them....
The tomatoes are "a bit firm" - cuts a great big succulent tomato, you could play squash with the ones from our local supermarkets!
Sono Italiano ma la cucina mi ispira molto 😊❤
Nice and simple. The *real* tian however has some eggplant and zucchini, right?
Oops, I just got to the end of the recipe now👍
❤ 👍🏻
"If you have only tomatoes in your fridge ..."
Tomatoes should *not* be kept in the fridge. They have an enzyme in them that breaks down in cold temperatures and causes the tomato to become mushy and mealy. In other words, it ruins the tomatoes.
Looks really good. Obviously you are French- but you get your English from Australia. I kept catching little bits of it and I was like, 'Ok- he's speaking English but it sounds Aussie'. That was strange. I don't think I've ever heard anyone from a foreign tongue speaking English with an accent from anywhere other than American style. Anywho, thanks.
Are you using that knife specifically? Isn’t it a bread knife? Why not use a chef’s knife. Is there something I don’t know? 1:39
i'll just make a pizza from scratch
Tomatoes should never be in the fridge.
i would not cook it.
mon dieu! did you just say tomatoes in your fridge? Jamais!
Hmmm you should not have tomatoes in your fridge…..
you shouldnt store tomatoes in your fridge ey
Don’t put tomatoes in the fridge!!!
c est pas cuit oh la la raw tomaties hsha
The video is more verbose
I like roasted vegetables and this would be great for accompaniment meals.
But did you have to take that long to explain how to roast it?
Talks so much
Lame... I told you this guy isn't a french chef...
What a pointless destructive comment. Watch the fu**ing recipe not the presenter.