Baked Stuffed Tomatoes
Provençal Tomatoes are fresh tomatoes cut in half filled with with crunchy breadcrumbs, herbs, and garlic, and baked in the oven. The contrast between the crispy breadcrumbs and the juicy, roasted tomatoes is delicious! They are a perfect side dish with Parmesan Chicken or any kind of grilled meats.
Sweet and juicy garden fresh tomatoes are a summer harvest that I look forward to each year. Fresh Tomato Bruschetta is an appetizer that I can’t get enough of. An Heirloom Tomato Galette is another recipe that deserves a summer repeat.
Ina Garten’s Parmesan Chicken is one of my favorite and simple dinners to prepare. Boneless, skinless chicken breasts are pounded really thin (paillard), then breaded with panko crumbs. They are fried until golden and crispy. Served with a pile of Spring Greens and a lemon vinaigrette– so delicious and worthy of company. I always serve this recipe with Provençal Tomatoes.
I discovered and made both of these recipes from Ina Garten’s Barefoot Contessa Family Style Cookbook. Broiled, or baked, tomatoes are one of my favorite side dishes. I’ve made Ina’s version several times, since. I’ve made a couple of tweaks to suit my preferences (I’ll address those in the recipe card).
Panko bread crumbs are my preference over regular bread crumbs. I prefer the crunchier texture of Panko Either choice is a good one, though. To the bread crumbs, fresh thyme, fresh parsley and diced shallots adds a lot of flavor. Minced garlic kicks up the flavor a notch or two. Sometimes, I add garlic oil as a shortcut. Again, either option works well.
Ina’s version doesn’t add olive oil to the breadcrumbs. Instead, she adds the olive oil and Gruyere cheese at the end. My change is to add olive oil to the breadcrumbs. Why? The first time I made her recipe, I found that the breadcrumb stuffing was a bit dry. Instead, add enough olive oil to the panko or bread crumbs– just to lightly moisten them. Gruyere cheese is so delicious, but I don’t always have it on hand. A perfect substitute is to add Parmesan cheese to the bread crumbs. (That’s what I did for this version). Fill the prepared tomatoes with the breadcrumb mixture. How do you prepare the tomatoes? Slice in half, and remove the seeds and pulp. Roma tomatoes work really well, as they are available year round.
Bake for about 15 minutes, at until the tomatoes are softened. As a variation, grated Gruyere can be added after the tomatoes are baked– then placed back in the oven for about 15 second, until melted.
TASTING NOTES: What can I say besides “yummy”?! The tomatoes become soft enough to slice, combined with the crunchy panko and a hint of garlic and herbs. These can easily be prepared ahead of time, and baked right before company arrives. That’s exactly what I did and my guests loved them. Ina is the best!
Provençal Tomatoes
Equipment
- serrated knife My favorite bread knife that cuts through tomatoes like magic!
- Cheese grater My favorite grater
Ingredients
- 6 ripe tomatoes 2 1/2 to 3-inches in diameter; Roma tomatoes work great year-round
- 1 1/2 cups panko crumbs -OR- 5 slices fresh white bread crumbs, crusts removed
- 1/4 cup scallions minced; white and green parts (2 scallions)
- 1/4 cup fresh basil leaves minced
- 2 tablespoons fresh flat-leaf parsley minced
- 2 teaspoons garlic minced; 2 cloves
- 1/2 teaspoon fresh thyme leaves
- Kosher salt
- Freshly ground black pepper
- 1/2 cup Gruyere cheese grated; see notes for Parmesan alternative
- olive oil good quality!
Instructions
- Preheat the oven to 400℉
- Cut the cores from the tomatoes, removing as little as possible. Cut them in half crosswise and, with your fingers, remove the seeds and juice. Place the tomato halves in a baking dish.
- In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme, 1 teaspoon salt and a drizzle of olive oil (enough to moisten the crumbs and make them cohesive).
- Sprinkle the tomato halves generously with salt and pepper.
- With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture; gently press together.NOTE: If using Parmesan cheese (instead of Gruyere as a topping), add 1/2 cup with the breadcrumbs.
- Bake the tomatoes for 15 minutes, or until they’re tender.
- Sprinkle with the cheese and bake for 30 seconds more.
- Serve hot or at room temperature.
Notes
Nutrition
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