Wash the turkey breast, dry it and rub the chopped herbs all over. Salt and pepper lightly. Drain the tomatoes and pour the oil into a roasting pan. Heat and fry the meat in it. Remove the meat and sauté the diced onions and the finely diced garlic in the remaining oil. Add the diced tomatoes, braise briefly and pour in a little broth or stock. Put the meat back in the roaster and add a few sprigs of herbs. Cook in a closed roaster at 200 ° C top / bottom heat for approx. 45 minutes, then fry for approx. 20 minutes without the lid. Turn occasionally. Water every now and then, refill any evaporated liquid. You don`t necessarily need the whole fund. But it is important to baste the meat so that it stays tender. Remove the meat, bring the remaining stock (without the herb stalks) to the boil with cream, season to taste, possibly thicken (I don`t do it). Slice the roast and serve with the sauce and bread. Instead of fresh herbs, you can also use frozen herb mixtures or dried herbs from Provence.
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