Print Recipe

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...
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Side Dish
Cuisine: French
Keyword: garlic, parmesan, parsley, tomato
Servings: 4
Calories: 178kcal
Author: Veronique Eichler

Equipment

Ingredients

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

Calories: 178kcal | Carbohydrates: 12g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 347mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 365IU | Vitamin C: 6.3mg | Calcium: 111mg | Iron: 1.1mg