Tomatoes Provencal
Bring the rustic charm of the French countryside to your table with this delightful recipe for Tomatoes Provençal. Juicy, sun-ripened tomatoes are halved and hollowed, then filled with a savory mixture of breadcrumbs, freshly chopped parsley, thyme, minced garlic, and a touch of Parmesan cheese. Drizzled with olive oil and baked to golden perfection, this dish combines vibrant flavors and textures in every bite. Easy to prepare and boasting a cook time of just 25 minutes, Tomatoes Provençal makes for an elegant side dish or light vegetarian appetizer. Perfect for showcasing seasonal produce, this classic French recipe is a must-try for anyone looking to elevate their meal with Mediterranean-inspired flavors. Bake, serve, and enjoy the taste of Provence!
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Recipe Information
Ingredients
- 4 large ripe tomatoes
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- 2 cloves garlic, minced
- 1 cup breadcrumbs
- 2 tablespoons Parmesan cheese, grated
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
Instructions
Preheat your oven to 375°F (190°C).
Wash the tomatoes and slice them in half crosswise. Scoop out the seeds and pulp using a spoon, being careful not to remove too much flesh. Lightly salt the hollowed-out insides and place the tomatoes cut side down on a paper towel to drain while you prepare the filling.
In a medium bowl, combine the parsley, thyme, minced garlic, breadcrumbs, grated Parmesan cheese, salt, and pepper.
Add 2 tablespoons of olive oil to the breadcrumb mixture and mix well until it resembles a slightly moist, crumbly texture.
Pat the tomatoes dry with a paper towel. Arrange them cut side up on a baking dish lightly brushed with 1 tablespoon of olive oil.
Generously fill the hollowed-out tomatoes with the breadcrumb mixture, pressing lightly to pack the filling in.
Drizzle a small amount of olive oil over the tops of the stuffed tomatoes to help them brown nicely during baking.
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and the tomatoes are tender.
Remove from the oven and let the Tomatoes Provençal cool slightly. Serve warm as a side dish or a light appetizer.
Nutrition Facts
Calories |
978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 4264 mg | 185% | |
| Total Carbohydrate | 114.4 g | 42% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 26.6 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1836 mg | 39% | |
*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.
