Tomates Provençales

Prep time: 15 minutes

Cook time: 25 minutes

Total time: ~40 minutes

Servings: 6 servings

Country of Origin

France (Provence region)

Description

Tomates Provençales is a simple, sun-drenched southern French classic. Ripe tomato halves are topped with a savory mixture of fresh breadcrumbs, finely minced garlic, flat-leaf parsley, and high-quality olive oil, then baked slowly until the tomatoes are tender and juicy while the herbed breadcrumbs form a crispy, golden-brown crust.

Presentation & How It's Eaten

Served warm or at room temperature. They look stunning arranged on a platter, garnished with sprigs of fresh thyme. They are traditionally eaten alongside grilled fish, roasted lamb, or as part of a Mediterranean-style lunch.

Ingredients

• 6 medium, ripe but firm tomatoes (plum or beefsteak)

• 80g (1 cup) fresh breadcrumbs (made from day-old baguette)

• 4 cloves garlic, very finely minced

• 1 cup fresh flat-leaf parsley, finely chopped

• 1 tbsp fresh thyme leaves, finely chopped

• 6 tbsp high-quality extra virgin olive oil (divided)

• Salt and freshly cracked black pepper

Step-by-Step Directions

1. Prep the Tomatoes: Slice the tomatoes in half horizontally. Gently squeeze each half over a bowl to discard the excess watery seeds and juice, leaving the meaty walls intact.

2. Salt and Drain (The Secret): Sprinkle the cut sides of the tomatoes lightly with salt. Place them cut-side down on paper towels for 10 minutes. This draws out excess moisture, ensuring the tomatoes bake beautifully instead of turning soggy.

3. Make the Provençal Topping: In a bowl, combine the fresh breadcrumbs, minced garlic, chopped parsley, chopped thyme, 3 tablespoons of olive oil, salt, and pepper. Stir until the mixture resembles wet sand.

4. Stuff the Tomatoes: Preheat your oven to 200°C (400°F). Arrange the tomato halves cut-side up in a baking dish. Spoon the breadcrumb mixture generously over each tomato half, pressing down lightly so it sticks.

5. Drizzle with Oil: Drizzle the remaining 3 tablespoons of olive oil evenly over the breadcrumb tops.

6. Bake until Crispy: Bake for 20 to 25 minutes, or until the tomatoes are tender and wrinkled around the edges, and the breadcrumb topping is crispy and a deep golden brown. Serve warm.

Optional

• Parmesan Touch: Mix 2 tablespoons of grated Parmesan cheese into the breadcrumbs for an extra savory, cheesy crust.

• Anchovy Paste: Stir a tiny bit of anchovy paste into the breadcrumbs for an authentic, salty Mediterranean depth.

Cooking Tips

• Use Fresh Breadcrumbs: Avoid store-bought dry canister breadcrumbs. Making your own from a day-old baguette or sourdough creates a much lighter, crunchier, and superior texture.

• Do Not Peel the Tomatoes: Keeping the skins on is essential, as it acts as a cup that holds the juicy tomato flesh and breadcrumbs together while baking.

Nutrition Facts

(Estimated per serving)

• Calories: ~170 kcal

• Total Fat: 14g

• Saturated Fat: 2g

• Cholesterol: 0mg

• Sodium: ~180mg

• Total Carbohydrates: 10g

• Dietary Fiber: 2g

• Sugars: ~4g

• Protein: 2g