Tomates à la Provençale

Tomates à la Provençale

Halved tomatoes bake under a garlicky herb breadcrumb crust until tender and golden.

Total 35 min Makes 4 servings Calories 185/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

This classic French side dish layers ripe tomato halves with a fragrant mixture of garlic, parsley, and breadcrumbs, then bakes them until the topping turns golden and the tomatoes soften. It pairs well with grilled meats or roasted chicken and makes a simple accompaniment to a summer meal.

Ingredients

  • 4 large ripe tomatoes, halved horizontally
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 cup fresh breadcrumbs
  • 3 cloves garlic, minced
  • 3 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup olive oil

Method

  1. Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish.

  2. Halve the tomatoes horizontally and gently squeeze out some of the seeds and excess juice. Arrange the halves cut-side up in the baking dish.

  3. Season the cut sides of the tomatoes with salt and pepper.

  4. In a small bowl, combine the breadcrumbs, minced garlic, parsley, thyme, and Parmesan cheese.

  5. Spoon the breadcrumb mixture evenly over the tops of the tomato halves, pressing lightly so it adheres.

  6. Drizzle the olive oil evenly over the topped tomatoes.

  7. Bake until the tomatoes are tender and the topping is golden brown, 20 minutes.

  8. Let cool for 5 minutes before serving warm.

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    Tomates à la Provençale

    This classic French side dish layers ripe tomato halves with a fragrant mixture of garlic, parsley, and breadcrumbs, then bakes them until the topping turns golden and the tomatoes soften. It pairs well with grilled meats or roasted chicken and makes a simple accompaniment to a summer meal.

    35 min 4 servings 185 cal

    Ingredients

    • 4 large ripe tomatoes, halved horizontally
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 3/4 cup fresh breadcrumbs
    • 3 cloves garlic, minced
    • 3 tablespoons fresh parsley, finely chopped
    • 1 tablespoon fresh thyme leaves
    • 1/4 cup grated Parmesan cheese
    • 1/4 cup olive oil

    Method

    1. 1

      Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish.

    2. 2

      Halve the tomatoes horizontally and gently squeeze out some of the seeds and excess juice. Arrange the halves cut-side up in the baking dish.

    3. 3

      Season the cut sides of the tomatoes with salt and pepper.

    4. 4

      In a small bowl, combine the breadcrumbs, minced garlic, parsley, thyme, and Parmesan cheese.

    5. 5

      Spoon the breadcrumb mixture evenly over the tops of the tomato halves, pressing lightly so it adheres.

    6. 6

      Drizzle the olive oil evenly over the topped tomatoes.

    7. 7

      Bake until the tomatoes are tender and the topping is golden brown, 20 minutes.

    8. 8

      Let cool for 5 minutes before serving warm.