Tomatoes Provencale
Elevate your next meal with the rustic charm of Tomatoes Provençale, a classic French recipe that celebrates the vibrant flavors of summer produce. This easy yet elegant dish starts with ripe, juicy tomatoes, hollowed out and filled with a mouthwatering mixture of fresh parsley, thyme, garlic, breadcrumbs, and a touch of olive oil. Baked to perfection until tender and golden, these tomatoes offer a delightful combination of juicy sweetness and a crispy, herb-infused topping. Optional Parmesan cheese adds a savory twist, while a light drizzle of olive oil enhances their Mediterranean appeal. Ready in just 40 minutes, this versatile dish shines as a side or a light main course, making it perfect for weeknight dinners or special occasions alike. Whether you're hosting guests or enjoying a cozy night in, Tomatoes Provençale is a must-try recipe that transforms simple ingredients into a culinary masterpiece.
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Recipe Information
Ingredients
- 4 whole ripe tomatoes
- 2 tablespoons fresh parsley
- 1 teaspoon fresh thyme leaves
- 2 whole garlic cloves
- 1 cup breadcrumbs
- 3 tablespoons olive oil
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the tomatoes and gently scoop out the seeds and pulp using a spoon to create a hollow cavity. Be careful not to pierce the skin.
Finely chop the fresh parsley, thyme, and garlic cloves.
In a mixing bowl, combine the breadcrumbs, chopped parsley, thyme, garlic, kosher salt, black pepper, and 2 tablespoons of olive oil. Mix well until the ingredients are evenly combined.
If using Parmesan cheese, stir it into the breadcrumb mixture at this stage.
Lightly sprinkle the inside of each hollowed tomato with a pinch of salt, then fill each cavity generously with the breadcrumb mixture, pressing it down slightly with your fingers or a spoon.
Place the stuffed tomatoes in a baking dish and drizzle the remaining tablespoon of olive oil over the tops of the tomatoes.
Bake in the preheated oven for 20-25 minutes, or until the tomatoes are tender and the tops are golden brown.
Remove from the oven and let cool for a few minutes before serving. Enjoy as a side dish or a delightful light main course.
Nutrition Facts
Calories |
936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.5 g | 66% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 2170 mg | 94% | |
| Total Carbohydrate | 105.2 g | 38% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 20.4 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1273 mg | 27% | |
*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.
