Tomatoes Provencal
Provencal Tomatoes is a universal side dish that goes with everything ~ make them with classic red or colorful heirloom tomatoes!
Servings: 12
Calories: 148kcal
Ingredients
- 6 good ripe tomatoes still somewhat firm.
- 1/4 tsp salt
- 1/4 tsp fresh cracked pepper
- 1 1/4 cup fresh bread crumbs*
- 1/2 cup shredded Parmesan or Asiago cheese
- 2 cloves garlic peeled and finely minced
- 1 small shallot peeled and finely minced
- 1/2 tsp herbes de Provence
- 3 Tbsp fresh thyme and oregano minced
- 1/4 cup olive oil
- 1/4 cup melted butter
Instructions
- Set oven to 400F
- 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.
- 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.
- Toss together bread crumbs, cheese, garlic, shallot, herbs, and a mix of butter and olive oil to make the cheesy gratin topping.
- Sprinkle the mixture generously over each tomato. Bake for 15 minutes. I often change from bake to broil for the last minute or so to get a little more color on the gratin.
- Serve asap. Leftovers can be reheated in a low 300F oven, or in the microwave.
Notes
*To make fresh bread crumbs break apart bread and place in the food processor. Process until evenly ground and fluffy. You can do this with regular white bread, artisan bread, or a baguette style loaf. The bread can be fresh or day-old. For more info see my post on making your own breadcrumbs.
This post was first published in 2012, and was re-tested, tweaked, and rephotographed in 2024.
Nutrition
Calories: 148kcal | Carbohydrates: 11g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 231mg | Potassium: 183mg | Fiber: 1g | Sugar: 3g | Vitamin A: 665IU | Vitamin C: 9mg | Calcium: 80mg | Iron: 1mg