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Baked tomato stuffed with seasoned bread crumbs
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Provençal Tomatoes

Provençal Tomatoes are fresh tomatoes cut in half filled with with crunchy breadcrumbs, parsley, 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.
Course Side Dish
Cuisine French
Keyword Baked Tomatoes, Provençal Tomatoes, Tomatoes Au Gratin
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings 6
Calories 109kcal
Author Debby - www.AFeastfortheEyes.net

Equipment

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

Having made this recipe several times, I've substituted Parmesan cheese (into the bread crumbs) instead of Gruyere Cheese as a topping. Either one is delicious! It just depends on what I have on hand.
Recipe slightly adapted from Ina Garten, Barefoot Contessa Family Style (Page 116)

Nutrition

Calories: 109kcal | Carbohydrates: 12g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 190mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 327IU | Vitamin C: 3mg | Calcium: 148mg | Iron: 1mg