Table of Contents
Provencal tomatoes
Travel to Provence without leaving your kitchen… This side dish is simple enough for a weeknight dinner, or you can fancy it up by calling it Tomates à la Provençale to impress your guests…
Servings: 4
Ingredients
- 4 tomatoes ripe, round and firm
- 1/2 cup breadcrumbs
- 1/4 cup Parmesan cheese freshly grated
- 2 tbsp garlic finely chopped
- 1/4 cup parsley finely chopped
- 1/4 tsp salt
- 1/4 tsp Freshly ground black pepper
- 4 tbsp extra virgin olive oil
Instructions
- Preheat the oven to 400 deg F.
- Lightly oil a baking dish large enough to accommodate 8 tomato halves laid next to each other (depending on the size of your tomatoes, a 8 x 8" dish is roughly the right size)
- Remove the core from the tomatoes and cut them in half crosswise. Over a bowl, gently remove the seeds from the cavities using your fingers.
- Arrange tomato halves in the baking dish cut side up. If any halves are wobbly or tilted, trim a bit off the bottom so that they sit flat in the dish. Season with a pinch of salt and freshly ground pepper.
- In a bowl, mix together the bread crumbs, cheese, garlic, parsley, salt and pepper. Add 2 tablespoons of olive oil and toss well.
- Spoon the seasoned crumbs into the tomato halves, pushing down into the cavities and mounding on top. Drizzle the rest of the olive oil over the top.
- Bake for 20 minutes, or until the topping has browned and the tomatoes are hot but still keep their shape. Serve hot.
Nutrition
Nutrition Facts
Provencal tomatoes
Amount per Serving
Calories
178
% Daily Value*
Total Fat
13
g
20
%
Saturated Fat
3
g
19
%
Cholesterol
4
mg
1
%
Sodium
347
mg
15
%
Total Carbohydrate
12
g
4
%
Dietary Fiber
1
g
4
%
Total Sugars
1
g
1
%
Protein
4
g
8
%
Vitamin A
365
IU
7
%
Vitamin C
6.3
mg
8
%
Calcium
111
mg
11
%
Iron
1.1
mg
6
%
Potassium
63
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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Suite à de vigoureux échanges avec des Provençales, dans leurs tomates dites provençales, elles ne mettent qu’ail,persil, sel, poivre et filet d’huile d’olive… mais ta recette me semble bien goûtue !
Indeed, there are many versions of tomates Provencales, and omitting the breadcrumbs would make it gluten-free. Omitting the cheese would make it vegan! But that’s the way I like mine 🙂
This being said, the French culinary reference Escoffier apparently includes not only breadcrumbs and cheese but anchovies and beef fat!
https://app.ckbk.com/recipe/esco04831c13s001ss032r009
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