cherry tomatoes Provençal

Cherry Tomatoes Provençal in a white gratin dish

Cherry tomatoes Provençal is a super simple summer side that pairs juicy tomatoes with a crisp herbe de Provence gratin topping. It’s easy, versatile, delicious, and so French countryside!

chery tomatoes Provençal in a white gratin dish with spoon

cherry tomatoes Provençal is the casual-chic side dish of late summer

When the tomatoes are coming in fast and thick in the heat of summer, I need ways to use them up in a non-fussy, delicious way, and cherry tomatoes Provençal is just the kind of recipe I turn to. It’s a great accompaniment to any main course and it takes so little effort it’s almost scandalous! When you’ve been there, done that with the caprese salads and the tomato toasts, this simple gratin is super refreshing and versatile.

Adding bread crumb topping to a cherry tomatoes Provençal gratin

what you’ll need

Cherry tomatoes Provençal is a simple dish that relies on pantry ingredients.

  • cherry tomatoes ~ any type will work. I used colorful heirloom tomatoes, but all bright red will be fabulous. Larger cherry tomatoes work best, but you can mix in some smaller ones, too.
  • panko bread crumbs ~ these Japanese breadcrumbs are extra crunchy.
    • Can you use fresh breadcrumbs? No, they won’t give you the crunch you’re looking for. If you need to substitute, you can make your own panko crumbs, see instructions below.
  • olive oil ~ use the good stuff, there’s a flavor payoff.
  • butter ~ adds flavor and helps the crumb topping brown.
  • balsamic vinegar
  • herbes de Provence ~ a classic French herb blend of thyme, basil, rosemary, tarragon, savory, marjoram, oregano, bay leaf, and lavender, (sometimes fennel, dill, and chervil.) The blend is available in regular grocery stores.
    • You might substitute finely minced fresh herbs for the dried…choose your combination from the list!
  • Parmesan cheese ~ again, the good stuff! I call it Parmesan with a capital ‘P’, which is imported from Italy.
  • salt and pepper
colorful heirloom cherry tomatoes in a pint container

how to make your own panko breadcrumbs for tomato gratin

  1. Take a few slices of white bread and remove the crusts.
  2. Tear into rough pieces and add to a food processor.
  3. Pulse process until the bread is finely grated.
  4. Spread out on a baking sheet and bake at 350F for about 10-15 minutes, or until crisp but not browned, stirring several times during baking. Note: panko crumbs are pale, not golden.
  5. Let cool completely before storing in an airtight baggie or storage container in your pantry. Crumbs can also be frozen.
homemade panko crumbs

you have options for jazzing up your tomato Provençal

  • Mix in a few anchovies and olives with the tomatoes for extra savory flavor.
  • Grate up a couple of cloves of garlic to toss in with the tomatoes.
  • Gruyere instead of Parmesan? Great idea.
  • Instead of cherry tomatoes you might use a medium sized tomato (between a regular tomato and a cherry tomato in size) and fit them tightly in your dish.
  • Bake it on a sheet pan for a crowd.
sliced cherry tomatoes in a gratin dish

why I love this recipe

I’ve been making it a point to focus on really easy, do-able, weeknight friendly recipes this summer. Actually, it’s the way I cook anyway, so it comes naturally. This tomatoes Provençal side dish is great on so many levels: it’s such a simple concept, and, like a French gratin, it works perfectly as a side dish for just about any meal.

Who doesn’t love a tomato? And who wouldn’t love this little sweet/juicy/crunchy dish alongside their sandwich, burger, steak, or whatever?

This recipe obviously takes advantage of high season tomatoes, but because you’re baking them briefly, you can also make this sunny dish off season. Cherry tomatoes are available year round, and in fall and winter serve this alongside meatloaf, pork chops, or fish.

Taking a spoonful of cherry tomatoes Provençal

let’s have more cherry tomatoes!

Cherry tomatoes have a higher percentage of peel than regular tomatoes. With that comes extra flavor and a firmer texture. Plus cherry tomatoes are available, and delicious, year round, so after you’ve made your cherry tomatoes Provençal, try one of my other recipes…

Cherry Tomatoes Provençal in a white gratin dish
5 from 7 votes

Cherry Tomatoes Provençal

Cherry tomatoes Provençal is a super simple summer side that pairs juicy tomatoes with a crisp herbe de Provence gratin topping. It's easy, versatile, delicious, and so French countryside!
Course Side Dish
Cuisine French
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Yield 4 servings
Calories 168kcal
Author Sue Moran


  • round or oval baking dish or gratin dish, I used a 9" round


  • 1 1/2 pints cherry tomatoes, halved
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp balsamic vinegar

crumb topping

  • 1/2 cup (heaped) panko bread crumbs
  • 1/4 cup finely grated Parmesan cheese
  • 1 tsp herbes de Provence
  • 1/2 tsp coarse salt
  • freshly cracked black pepper to taste
  • 2 Tbsp unsalted butter, melted Note: if you use salted butter you will want to adjust the added salt in the recipe.
  • 1 Tbsp extra virgin olive oil


  • Preheat oven to 400F
  • Put the ingredients for the crumb topping in a small bowl and toss together until well combined. You can give it a taste to see if it needs more herbs or cheese, etc.
  • Toss the tomato halves with oil and vinegar.
  • Arrange your cherry tomato halves, cut side up, in a round or oval gratin dish. There's no need to grease the pan. You want to completely cover the bottom of the pan so you can no longer see it, so this will be about a layer and a half of tomatoes. Don't stack the tomatoes more than this. If you have any super small tomatoes they can go in whole.
    sliced cherry tomatoes in a gratin dish
  • Sprinkle the crumb topping evenly over the tomatoes.
    Cherry Tomatoes Provençal in a white gratin dish
  • Bake for about 15 minutes, or until the crumbs are golden and the tomatoes are starting to bubble.
  • Serve cherry tomatoes Provençal immediately, topped with more cheese.
    cherry tomatoes Provençal with spoon

Cook’s notes

If you like you can drizzle the top with a little more olive oil or dot with butter before baking.


Calories: 168kcal | Carbohydrates: 13g | Protein: 5g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 510mg | Potassium: 411mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1101IU | Vitamin C: 41mg | Calcium: 114mg | Iron: 2mg
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.
cherry tomatoes provencal pin

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    Leave a Reply

    Please rate this recipe!

  • Reply
    July 29, 2022 at 8:58 pm

    5 stars
    Such a delicious way to use my summer bounty of cherry tomatoes and accompanies everything beautifully. I won’t change a thing and will definitely make again even in winter with market tomatoes. Thanks for this terrific recipe!

    • Reply
      Sue Moran
      July 30, 2022 at 5:31 am

      I couldn’t have said it better myself! Thanks Jude.

  • Reply
    July 24, 2022 at 11:31 am

    Just made this to accompany our dinner. Oh my, oh my, it was delicious! Enhanced our dinner greatly. Thank you, will definitely be making it again.

    • Reply
      Sue Moran
      July 24, 2022 at 2:52 pm

      I’m so happy you loved it June, thanks!

  • Reply
    PATRICIA H. Flournoy
    July 23, 2022 at 12:24 pm

    5 stars
    Leaving for France this week and am taking your recipe with me..Look delicious…Can’t wait to try it!

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