Tomatoes Provençal

Tomatoes Provencal are stuffed tomatoes, heirloom or otherwise, made with bread crumbs, cheese, herbs, and olive oil. So simple. So spectacular.

Several halves of tomato Provençal on a parchment-lined rimmed baking sheet.

When it comes to classic Tomatoes Provencal, author Chad Robertson says “Although this is often relegated to being a side dish, the magnificent array of heirloom tomatoes we enjoy every summer changes the rules and calls for this favorite to take a prominent place on the table.” They’re simply late-season tomatoes stuffed with herbs and bread crumbs and cheese and all manner of other frugal yet flavorful loveliness.–Renee Schettler Rossi

Tomatoes Provencal

  • Quick Glance
  • (3)
  • 10 M
  • 40 M
  • Serves 4 to 6
5/5 - 3 reviews
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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.

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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.


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  1. Simple and delicious! I altered the recipe slightly, I was out of bread at my house, but I had Ritz crackers. I put some Ritz in a Ziplock bag with the parmesan cheese, and Italian herb blend (contains oregano, basil, marjoram, thyme and rosemary). I used a rolling pin to crush everything up and then opened the bag and stirred in the oil. When putting in the oven for the second time, I cooked them for only 5ish minutes (Ritz toast faster than bread crumbs). Great recipe! My family and I loved it! Plus it took me 25 minutes total to prepare and cook!

    1. Thanks, Rachel. Love hearing how you adapted the recipe for what you had on hand.

  2. Browsing through all your wonderful Labor Day recipes I came upon this one. I have 1/2 crate of tomatoes on my kitchen counter. Beefsteaks. And I thought I’d give this a try. Wow! These were spectacular. On a few I sprinkled some Aleppo Pepper—-described elsewhere in your recent posts for those who may not have encountered it. The pepper was a great enhancement for me and several of my guests. This recipe has been added to my summer collection!

  3. Is 475 right? seems like it’s way too high for tomatoes with olive oil. just wondering if it was a typo for 375. trying the recipe right now at that temp.

    1. Hi Angela, The temperature is correct, I double checked all of our sources. Hope you are enjoying this easy summer dish. What type of tomatoes did you use?

  4. I’m using frozen breadcrumbs. Could someone please give me an idea of how much in cup measurements I should use? Thank you!

    1. I’d suggest using 1 cup of bread crumbs Beth, provided they aren’t too fine. According to The Cook’s Thesaurus on bread crumbs, 3 slices = 1 cup. In this recipe however, 1-inch slices are thicker, so two will probably be close to 1 cup.

  5. My French husband taught me this as a wonderful side dish for grilled meats. No matter how delicious the tomato is eaten raw, roasting or baking brings out such an incredible flavor – and the topping adds a wonderful zest! Thanks for posting this as it has actually been years since we’ve made it (I had forgotten about this recipe) and now I will. Gorgeous!

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