Provencal Tomatoes are a super easy and healthy side dish with that classic French panache ~ who thought something so simple could be so delicious?

Provencal Tomatoes | The easiest summer side dish!

It’s Monday again, and those beautiful heirloom tomatoes from the farmer’s market are sitting on the counter.  Almost too pretty to eat.  I had big plans for them.  Maybe a TOMATO TART, or a fancy PANZANELLA SALAD.  But my youngest daughter gets home from college today, and her 20th birthday is Tuesday.   I’ve got presents to wrap and a cake to bake, so these tomatoes will just have to get the minimal treatment.

Provencal Tomatoes | The View from Great Island 2

This recipe is authentic— My inspiration comes from Dani, who made them on her trip to France last year.  She got her recipe from a cookbook that was in the kitchen of the home they were renting.  But this dish has vintage American cache, too.  They would have been right there, next to your steak, throughout the 50s, 60s at any restaurant worth its salt.

It’s also simple— all you do is lop off their tops, scoop out a bit of the innards, and stuff with a mix of bread crumbs, herbs and cheese.  Drizzle and bake.

And satisfying—they hit all the high points: crunchy, cheesy, juicy, fresh, and sweet.

Provencal Tomatoes | The View from Great Island 3

 Not to mention healthy—there’s no reason these can’t be a meal, with a loaf of bread to soak up all the juices, a salad, and some wine.

Provencal Tomatoes

Yield: serves 6

Ingredients

  • 6 good ripe tomatoes, still somewhat firm
  • salt
  • fresh cracked pepper
  • herbes de Provence
  • a sprinkle of lemon juice
  • 3/4 cup bread crumbs
  • about 1/3 cup fresh herbs of your choice, finely chopped
  • 1 or 2 cloves of garlic, minced (optional)
  • about 1/2 cup grated hard Italian cheese of your choice
  • olive oil

Instructions

  1. Set oven to 350F
  2. Slice the tops off the tomatoes and scoop out just a little of the pulp from the center of each one.
  3. Arrange the tomatoes in an oven proof dish and sprinkle them with the salt, pepper, herbes de Provence, and lemon juice.
  4. In a small bowl mix together the bread crumbs, fresh herbs, garlic, and cheese.
  5. Sprinkle the mixture heavily over each tomato, filling the cavities. You can use any herbs you like, I used a combination of tarragon, basil, chives and thyme because that's what I had around.
  6. Drizzle the tomatoes liberally with olive oil.
  7. Bake for about 15 minutes, then put them under the broiler briefly to get browned. Serve while nice and hot.
http://theviewfromgreatisland.com/minimal-monday-provencal-tomatoes/

Provencal Tomatoes | The View from Great Island

Notes:  These are best eaten hot from the oven.  If your tomatoes are small, reduce the cooking time or they will get mushy.  You can sprinkle them with extra cheese before broiling if you like.
This doesn't have to be goodbye ---
CLICK HERE FOR TVFGI'S RSS FEED AND NEVER MISS ONE DELICIOUS BITE!
If you love to get mail, CLICK HERE AND I'LL SEND MY POSTS TO YOUR INBOX.
I'm also on FACEBOOK chatting and sharing recipes every day. If you like to Pin, (and who doesn't?) follow me on PINTEREST
blog_share_subscribe
Share →

35 Responses to Minimal Monday: Provencal Tomatoes

  1. Wonderful post. I appreciate your attention to this subject and I learned a good deal.

  2. I am satisfied that you simply shared this useful information with us.

  3. Essay Topics says:

    wow it is beautiful this is a very nice blog thank you for sharing

  4. Online Shopping in Karachi says:

    I have found this article very exciting. Do you have any others on this topic? I am also sending it to my friend to enjoy your writing style. Thanks
    Online Shopping in Karachi

  5. Tomatoes provencal have been a part of my husband’s family since the fifties. As soon as I tasted them, I loved them too. They used to use a little garlic in the stuffing. I am definitely pinning these Sue.
    Sam

  6. amorette says:

    Oh, these were delicious! Thank you.

  7. the actor's diet says:

    so beautiful and simple! bookmarked!

  8. I used to make these all the time, but for some reason I forgot about them. I will definitely have to try them out again soon!

  9. Rachel R says:

    This looks amazing. I think I’ll try them tonight for dinner – maybe with some prosciutto on the side? (But of course, I’ll put prosciutto with anything…)

  10. Katie @ This Chick Cooks says:

    Oh my! Those tomatoes look absolutely amazing! Love all the beautiful heirloom tomatoes you used!

  11. Sounds delicious. And I have some bread crumbs in the freezer needing a home.

  12. gorgeous tomatoes!!! I love heirlooms & I love roasted tomatoes…seriously this is made for me. I even just wrote at the bottom of my roasted grape post how much I love roasted tomatoes & now I see these!

  13. Oh me oh my! This speaks to me. The dish looks amazing, the dishes are beautiful and the tomatoes are fantastic!

  14. Lea Ann says:

    I love that photo with the yellow plate and the blue napkin. These tomatoes look divine. I don’t think I’ve ever had them and they are a “must make” when I get fresh tomatoes. Growing up in the middle of Kansas, we really didn’t have a good steak house restaurant available, but it also seems like I remember creamed mushrooms were a standard along side steak too. Anyway…I’m loving this recipe! Pinned.

  15. Joanne says:

    I can’t think of anything I’m more excited for than tomato season! Especially the heirlooms. These sound absolutely stunning!

  16. Kitchen Belleicious says:

    those tomatoes must get on my plate this week or else!

  17. Katie says:

    Oh these are just gorgeous! You have one lucky daughter and such beautiful tomatoes!

  18. Claudia says:

    These are indeed beautiful – and very similar (if not identical) to the Italian way of baking of them. And those dishes – they are gorgeous! Jealous you already have tomatoes – am waiting… and waiting.

    • Claudia—I noticed that as I was surfing the web and checking out different recipes. And I think it’s early even for California to be getting tomatoes; so many of them come from greenhouses, it’s always hard to tell when the season has actually started.

  19. they look so gorgeous – lovely recipe – super photos – my 11 year old is convinced you are a professional photographer!
    Mary x

  20. Amy says:

    This looks right up my alley. When we start getting beautiful, flavorful tomatoes up here I’m definitely going to make this. Hope you’re loving and adjusting back to your LA living, Sue! Those beautiful tomatoes must be helping with it. :)

  21. for the love of a house says:

    These look absolutely fabulous! Your photos are always SO gorgeous.

    happy week to you!
    joan

    • Thanks, Joan! By the way I loved your latest post, we have the same taste in decor, I loved all your vignettes, and the tortoise shell boxes are stunning. Now I have to find one for myself. With all the thrift store shopping I’ve done in my life I’m surprised I’ve never come across them. Or maybe I just wasn’t looking.

  22. Victoria says:

    oh yum! i’d like a couple of those with a huge salad! mmmmm

  23. Your tomatoes look wonderful, and the plate they sit on is gorgeous! Love all the colours!

  24. DaniBP says:

    Sue you’ve transported me back to my own holiday in France!
    Aren’t they delicious. I made them on Friday night.
    Thanks for mentioning me, and your photos are incredible as usual!
    xo

  25. Hungry Dog says:

    These sound delicious. We’re starting to get some lovely tomatoes in our CSA box, some of them will be eaten plain but some of them will get this special treatment. Thanks for posting!

  26. Mary says:

    Be still my heart. The tomatoes sound delicious, but that plate just made me sigh. I love the colors!

Leave a Reply

Your email address will not be published. Required fields are marked *