Ingredients
Check off ingredients as you go
Serves 4 to 6
- 7-8 round tomatoes (not too ripe)
- 4 garlic cloves
- 1/2 bunch fresh parsley
- 2 level tablespoons herbes de Provence
- Olive oil
- 80g (1 cup) breadcrumbs
- Salt, pepper
Wash and cut the tomatoes in half (remove the seeds and green core). Salt lightly and place on a plate rounded side up to release excess moisture for about ten minutes. In a small food processor, blend together the garlic cloves, parsley, breadcrumbs, and herbes de Provence.
Place the tomatoes in a sauté pan or large skillet with a drizzle of olive oil and cook for 5-8 minutes, turning them over. Transfer to a baking dish, add pepper, and stuff the tomatoes with the herbed breadcrumb mixture. Drizzle with olive oil.
- Bake on a rack in the middle of the oven preheated to 200°C (400°F) for 20-25 minutes. The tomatoes should be tender but still hold their shape.
These tomatoes are delicious on their own, or as a side dish for meat or fish like the oven-baked sea bass.
Tips and Variations
- You can also make this recipe on the stovetop or on the grill. For stovetop, simply stuff them, cover, and simmer over low heat for 20-25 minutes.
- If you have leftover breadcrumb mixture, don’t throw it away! You can sprinkle it on fish before baking with a drizzle of olive oil, or use it to top a cauliflower gratin - it’s delicious!
- If you prepare them ahead, Provençal tomatoes reheat beautifully in the oven.