Baked Tomatoes with Garlic Tomates a La Provencale
Delight in the flavors of the Mediterranean with Baked Tomatoes with Garlic Tomates à La Provençale, a classic French-inspired dish that combines simplicity and elegance. Ripe tomatoes are halved, lightly salted, and filled with a savory breadcrumb mixture infused with fresh parsley, thyme, and garlic. A drizzle of olive oil enhances the golden, crispy topping, while optional Parmesan cheese adds a touch of indulgence. Perfectly roasted in the oven, these tomatoes become tender and aromatic, making them an ideal side dish or a light appetizer. Ready in just 40 minutes, this recipe delivers a rustic yet refined taste of Provence that can be enjoyed warm or at room temperature.
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Recipe Information
Ingredients
- 4 pieces Large ripe tomatoes
- 3 tablespoons Fresh parsley, chopped
- 2 teaspoons Fresh thyme leaves
- 3 cloves Garlic, minced
- 3 tablespoons Olive oil
- 1 cup Breadcrumbs
- 2 tablespoons Grated Parmesan cheese (optional)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Wash the tomatoes and cut them in half horizontally. Use a small spoon to gently scoop out the seeds, creating a small cavity in each half.
Lightly salt the inside of the tomatoes and place them cut-side down on a paper towel to draw out excess moisture while you prepare the filling.
In a medium bowl, combine the chopped parsley, thyme leaves, minced garlic, breadcrumbs, grated Parmesan (if using), salt, and black pepper.
Drizzle 2 tablespoons of olive oil into the breadcrumb mixture and mix well until the ingredients are evenly combined.
Arrange the tomato halves cut-side up in a baking dish. Spoon the breadcrumb mixture generously into each tomato cavity, pressing down lightly to pack the filling.
Drizzle the remaining 1 tablespoon of olive oil over the tops of the stuffed tomatoes to help with browning and flavor.
Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and the tomatoes are tender but still hold their shape.
Remove from the oven and let the tomatoes cool for a few minutes before serving. These can be enjoyed warm or at room temperature.
Nutrition Facts
Calories |
985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3069 mg | 133% | |
| Total Carbohydrate | 115.4 g | 42% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 26.6 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1887 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
