Tomatoes Provencal sound fussy but are simply stuffed tomatoes with bread crumbs, cheese, herbs, and olive oil. So simple. So spectacular.
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.” We couldn’t agree more. They’re simply late-season tomatoes stuffed with herbs and bread crumbs and cheese and all manner of other frugal yet flavorful loveliness. This recipe has been updated. Originally published September 12, 2011.–Renee Schettler Rossi
Tomatoes Provencal Recipe
- Quick Glance
- 10 M
- 40 M
- Serves 4 to 6
- 4 medium to largish (about 2 pounds total) ripe heirloom tomatoes, halved crosswise
- Olive oil
- 2 slices day-old bread (about 1-inch thick) store-bought or homemade
- 1 tablespoon herbes de Provence (a blend of dried herbs typically comprising some blend of thyme, basil, fennel, lavender, savory and/or marjoram)
- Grated zest of 1 lemon
- 3/4 cup aged Parmesan cheese, grated
- 3 tablespoons olive oil
- 1. Preheat the oven to 475°F (246°C). Line a rimmed baking sheet with parchment paper.
- 2. Arrange the tomatoes on the prepared baking sheet, cut-side up. Spoon 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.
- 3. Meanwhile, place the bread in a food processor and pulse to fine crumbs. Add the herbs, lemon zest, Parmesan, and olive oil and pulse to combine.
- 4. 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.
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