Tomatoes Provencal

Tomatoes Provencal is not only an elegant authentic French side dish, it’s a workhorse recipe that can be made in minutes, any season of the year. Right now I’ve collected gorgeous heirloom tomatoes from the late summer farmers market, but I could just as easily be using winter tomatoes from the supermarket. I’ve even made cherry tomatoes Provençal! This easy recipe is an ideal side for so many of our most common meals, like roast chicken, steak, pork loin or chops, etc. It also works well with fish like salmon, halibut, or shrimp. Give this recipe a try, I think you’ll agree it’s the perfect side dish.

Tomatoes Provençal is a traditional dish from the Provence region in southern France. It involves halving tomatoes, topping them with a mixture of breadcrumbs, herbs, and garlic, and then roasting or grilling them until the topping is golden and crispy. The dish became popular here in the US in the 1960s and 1970s when chefs like Julia Child introduced French cooking into our kitchens.

ingredients for tomatoes Provencal

• ripe but firm tomatoes
  • choose tomatoes of a similar size and shape. One tomato will make 2 servings.
• bread crumbs
• Parmesan cheese
  • cheese is not traditionally used in tomatoes Provencal, but I love to add it for the extra richness. I use shredded rather than grated because it is moister and has better flavor imo.
• olive oil and/or butter
• fresh herbs
  • I used thyme and oregano because that was what was still surviving in my early Fall herb garden.You might use parsley or tarragon.
• dried herbes de Provence
• salt and fresh cracked black pepper

choose the right tomatoes for tomatoes Provencal

Early fall is the absolute best time for ‘maters, toms, love apples….You’ve got lots of choices, and you can definitely use different varieties, but they should be approximately the same size so they will cook evenly. Look for round shapes so you can slice them in half through the middle and have 2 nice halves. They should be ripe but still firm. Over ripe soft tomatoes will get mushy in the oven and spoil the effect.

how to make tomatoes Provencal

Note that these are not stuffed tomatoes, they are gratinéed. It’s so simple ~ all you do is slice them in half, scoop out a little bit of the innards, and top with a mix of bread crumbs, herbs, cheese, and butter or olive oil.

1. Remove any stems and slice the tomatoes in half horizontally. Note: if your tomatoes are very small you can just slice the top off rather than cutting in half.
2. Scoop out a little indentation in each one. I use a grapefruit knife to chisel out just a bit of the flesh to make room for the gratin topping. Sprinkle with sea salt and fresh cracked pepper.
3. Toss together bread crumbs, garlic, shallot, cheese, herbs, and a mix of butter and olive oil to make the cheesy gratin topping. Spoon generously over each tomato.
4. Bake at 400F for 15 minutes. I often change from bake to broil for the last minute or so.
5. Serve asap.

want to change up your French-style roasted tomatoes?

When I have them I love to add pine nuts to my gratin mixture.

Fresh made breadcrumbs are best, but in a pinch you can use regular or panko breadcrumbs as well.

Use gluten free bread crumbs or make your own using stale gluten free bread, whizzed in a food processor.

For vegan tomatoes Provencal omit the butter and just use olive oil. Use your favorite plant based Parm like Violife Just Like Parmesan.

Instead of Parm, try Gruyere.

Instead of using halved tomatoes you can do thick slices. I would simply run them under the broiler rather than bake.

Go for a more herbaceous flavor and use fresh pesto in place of the butter and olive oil.

Try using the same topping I use for my Artichoke Parmesan Crostini instead of the bread crumb topping.

tomatoes Provencal serving suggestions

I bake my tomatoes on a baking sheet but sometimes transfer them to a nicer dish for serving.

These tomatoes need no garnish, but you could serve with a drizzle of good quality olive oil, or even a great balsamic vinegar.

The tomatoes get warm and juicy, but still retain their structure. You’ll want to serve sharp steak knives for eating!

the bottom line

Tomatoes Provencal couldn’t be easier, and I bet most of us just don’t think of them when we’re planning meals. They’re especially nice because they add an elegant European vibe to a meal with very little effort. Aside from the tomatoes, you probably have everything else you need already in your kitchen.

For me the key is not to cook the life out of the tomatoes. They should be warm and juicy, and the topping should be golden and crunchy.

They make a beautiful presentation. which is a aways a plus. I love to serve these tomatoes during the holidays alongside a spectacular Beef Tenderloin. But during peak tomato season they’re just as fabulous with grilled chicken or a quiche.

more tomato recipes

• Sweet Corn and Tomato Salad
• Fried Green Tomato BLT’s
• Pesto Pasta with Ricotta and Tomatoes
• Fire Roasted Tomato Soup
• Tomato Sandwich Bruschetta
• Quick San Marzano Tomato Sauce