Tomatoes Provencal are stuffed tomatoes, heirloom or otherwise, made with bread crumbs, cheese, herbs, and olive oil. So simple. So spectacular.
- Quick Glance
- 10 M
- 40 M
- Serves 4 to 6
Preheat the oven to 475°F (246°C). Line a rimmed baking sheet with parchment paper.
Arrange the tomatoes on the prepared baking sheet, cut-side up. Drizzle a little olive oil onto each tomato half and season with salt. Bake until the tops of the tomatoes start to caramelize slightly, about 15 minutes.
Meanwhile, place the bread in a food processor and pulse to create fine crumbs. Add the herbs, lemon zest, Parmesan, and olive oil and pulse to combine.
Remove the tomatoes from the oven and spoon the crumbs generously onto the tomato halves. Bake until the crumbs are well toasted, about 15 minutes. Serve warm. Originally published September 12, 2011.
Recipe Testers' Reviews
My toddler devoured an entire half tomato and, when asked why she liked it, said it was nice and sweet!
This tomatoes Provencal recipe is a staple, and it’s always a nice variation to serve a tomato as a side dish to some grilled meats during the summer months. I would have used a tad less of the bread crumbs, yet I loved their lemon flavor.
This tomatoes Provencal recipe is a simple way to bring out the full flavor of summer tomatoes. And like most simple recipes with this few ingredients, it’s worth the effort to find the best that you can get—heirloom tomatoes and herbs fresh from the garden or farmers’ market, homemade bread crumbs from artisanal bread, olive oil, and Parmesan, each fragrant of the place it came from. And everything was brightened by a quick swipe of the grater on a lemon from a friend’s tree.
This dish is a reflection of a way of life, and deeply nourishing in more ways then can be imagined.