Tomatoes a La Provencale
Transform your dinner table with the rustic elegance of Tomatoes à la Provençale, a classic French dish bursting with Mediterranean flavors. This recipe features ripe, juicy tomatoes hollowed out and generously filled with a vibrant mixture of fresh herbs like parsley, thyme, and basil, mingling with savory garlic and crispy breadcrumbs. Drizzled with extra virgin olive oil and baked to golden perfection, the tomatoes become tender and slightly caramelized, creating a delightful contrast to the crunchy, herbaceous stuffing. Ready in under an hour, this versatile dish can be served as a stunning side, a light vegetarian main course, or even paired with crusty bread for a casual yet sophisticated meal. Perfectly seasoned with a touch of sea salt and black pepper, these stuffed tomatoes bring the flavors of Provence straight to your kitchen!
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Recipe Information
Ingredients
- 6 ripe medium-sized tomatoes
- 2 tablespoons, chopped fresh parsley
- 1 teaspoon fresh thyme leaves
- 2 tablespoons, chopped fresh basil leaves
- 3 minced garlic cloves
- 1 cup breadcrumbs
- 4 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Start by washing the tomatoes thoroughly. Slice off the top of each tomato (about 1/4 inch from the top) and set the tops aside. Use a small spoon to carefully scoop out the seeds and pulp without breaking the outer flesh, creating a hollow cavity. Reserve the pulp in a bowl.
Chop the reserved tomato pulp finely and mix it with the parsley, thyme, basil, minced garlic, breadcrumbs, 2 tablespoons of olive oil, sea salt, and black pepper. Stir well until combined into a fragrant filling.
Drizzle 1 tablespoon of olive oil inside each hollowed-out tomato to lightly coat the inner walls.
Fill each tomato with the prepared breadcrumb mixture, packing it gently but firmly. Place the stuffed tomatoes upright in a baking dish. If desired, place the reserved tomato tops back on as lids for presentation.
Drizzle the remaining 1 tablespoon of olive oil over the tops of the stuffed tomatoes.
Bake in the preheated oven for 25-30 minutes, or until the tomatoes are soft but still hold their shape, and the breadcrumb filling is golden brown.
Remove from the oven and allow to cool slightly before serving. Serve warm as a side dish or a light main course, paired with crusty bread or a green salad.
Nutrition Facts
Calories |
1046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 82% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4060 mg | 176% | |
| Total Carbohydrate | 115.9 g | 42% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 26.8 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1875 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.
