Ingredients
Check off ingredients as you go
Serves 4 to 6
- 7-8 round tomatoes (not too ripe)
- 4 cloves garlic
- 1/2 bunch parsley
- 2 level Tbsp herbes de Provence
- Olive oil
- 80 g (¾ cup) breadcrumbs
- Salt, pepper
Wash the tomatoes and cut them in half (remove the seeds and the green core). Salt them lightly and set them on a plate, rounded side up, to drain 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 a large skillet with a drizzle of olive oil and cook them for 5-8 minutes, turning them over. Transfer them to a baking dish, add pepper and stuff the tomatoes with the herb breadcrumbs. 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 alongside meat or fish like this baked sea bass.
Tips and variations
- You can also make this recipe in a saucepan or on the barbecue. For the saucepan, simply stuff the tomatoes, cover and simmer over low heat for 20-25 minutes.
- If you have leftover breadcrumbs, don’t throw them out! You can sprinkle them over a fish before baking it with a drizzle of olive oil, or use them to top a cauliflower gratin, it’s delicious!
- If you make them ahead, the Provençal tomatoes reheat very well in the oven.