Tomatoes Provencal is the kind of dish that truly transports you to the sun-soaked coastlines of southern France — all with simple garden ingredients you probably have right now. Juicy tomatoes topped with a herby, garlicky crumb that crisps to golden perfection in the oven… it’s proof that with just a bit of love (and a drizzle of olive oil), humble veggies can become absolutely show-stopping.
Why You’ll Love This Recipe
- Irresistibly Summery: Each bite bursts with the signature flavors of Provence — sun-ripened tomatoes, fragrant herbs, and just the right touch of garlic.
- Effortlessly Elegant: With minimal prep and a short bake, Tomatoes Provencal wows at dinner parties or weeknight meals without fuss or fancy equipment.
- Customizable for Everyone: Vegetarian, vegan, or gluten-free — this recipe welcomes easy swaps and substitutions to suit your crowd.
- Incredible Make-Use-of-What-You-Have Potential: Leftover bread? An abundance of herbs? This dish turns kitchen odds and ends into pure Mediterranean magic.
Ingredients You’ll Need
Everything you need for Tomatoes Provencal is straightforward, fresh, and purposefully chosen to highlight every component — from the juicy tomatoes themselves, to the crisp herby topping. Each ingredient earns its spot and brings either robust flavor, beautiful color, or the perfect texture.
- 4 large tomatoes: Choose tomatoes that are ripe but still firm, so they hold up beautifully during baking and soak in all the savory flavors.
- 2 garlic cloves: Fresh garlic infuses the crumb topping with that unmistakable aromatic punch — grate or mince it for extra flavor release.
- 1 small shallot: Shallot lends a subtle, sweet depth that plays so well against the acidity of your tomatoes.
- 1 ½ cups fresh breadcrumbs: Homemade breadcrumbs (especially from slightly stale bread) toast up gorgeously and add crunch that store-bought crumbs just don’t match.
- ¼ cup chopped parsley: Vibrant and slightly peppery, parsley brightens the topping. Don’t be shy — use extra for a fresh finish!
- ½ teaspoon herbes de Provence: This classic blend (oregano, thyme, rosemary, often a hint of lavender) brings rustic, earthy notes straight from the French countryside.
- 3 tablespoons grated parmesan cheese: Parmesan adds an irresistibly nutty, salty kick and helps the crumbs brown into a crackly crust.
- ½ teaspoon kosher salt: Just enough to enhance all the natural flavors without overpowering.
- ¼ teaspoon freshly ground black pepper: For balanced heat and a fragrant finish.
- 3 tablespoons olive oil: Good-quality olive oil moistens the topping, helps everything toast evenly, and carries those Provençal flavors through every bite.
Variations
Tomatoes Provencal is endlessly adaptable, so don’t be afraid to get creative! Whether you want to cater to dietary needs or just use what’s growing in your garden, here are some easy ways to put your own spin on this classic.
- Make It Vegan: Simply skip the parmesan or swap in a vegan cheese alternative to keep the topping deliciously savory and plant-based.
- Switch Up the Herbs: Try fresh thyme, rosemary, chives, or a blend — just remember that stronger herbs pack more punch, so use a bit less if substituting for parsley.
- Gluten-Free Goodness: Use your favorite gluten-free bread for fresh crumbs, or go with gluten-free packaged breadcrumbs for an easy swap.
- Cheese Lovers Uplevel: For extra richness, toss a bit of crumbled goat cheese or feta into the crumb topping before baking.
- Herbaceous Crunch: Add in a spoonful of toasted pine nuts or chopped walnuts for bonus crunch and nutty depth.
How to Make Tomatoes Provencal
Step 1: Prep the Tomatoes
Start by preheating your oven to 400°F (200°C). While the oven warms up, core the tomatoes and slice them in half horizontally. Over the sink, gently use your fingers to scoop out the seeds — this prevents excess moisture later and gives space for all that delicious herbed crumb to nestle on top. If your tomatoes have a pointy end, trim it ever-so-slightly to help them sit stable on the baking sheet. Arrange each half skin-side down on a parchment-lined baking pan, then sprinkle lightly with salt and pepper.
Step 2: Make the Garlicky Crumb Topping
Finely chop the garlic and shallot — aim for about 1 tablespoon of garlic and 2 tablespoons of shallot. In a large mixing bowl, combine your fresh breadcrumbs, chopped garlic and shallot, parsley, herbes de Provence, parmesan cheese, salt, pepper, and olive oil. Stir with a fork (or dig in with clean hands) until everything’s well coated and the mixture develops a deliciously herby aroma.
Step 3: Fill and Top the Tomatoes
Take a generous scoop of the crumb mixture and gently press it onto each tomato half, filling any nooks left by the seeds. Don’t be afraid to pile it high — this is where so much of the flavor and crunch lives!
Step 4: Bake to Golden, But Not Mushy
Bake the crumb-topped tomatoes in the preheated oven for about 20 minutes, or until the topping is a gorgeous deep gold and the tomato flesh is tender but still holds its shape. Resist the urge to overbake; you want juicy, structured tomatoes, not a collapsed puddle!
Pro Tips for Making Tomatoes Provencal
- Breadcrumb Brilliance: For the crispiest crust, always use slightly stale bread and leave the crumbs a bit chunky — those extra crispy surprises are worth it!
- The Seed Trick: Thoroughly seeding your tomatoes ensures the crumb topping stays crisp, not soggy (and you won’t lose any flavor—promise!).
- Herb Happiness: If you’ve got fresh herbs from the garden, double up! Use a mix of parsley, chives, or even a few leaves of thyme for an extra hit of color and aroma.
- Golden Finish: Bake until just golden on top rather than deeply browned—this keeps the tomatoes tender and the crust delicately crispy, never dry.
How to Serve Tomatoes Provencal
Garnishes
A sprinkle of fresh parsley or a handful of chopped chives gives your Tomatoes Provencal a pop of color and makes them look gorgeous on the plate. A light grating of lemon zest or an extra dusting of parmesan right before serving adds just the right touch of freshness and flavor.
Side Dishes
Pair these juicy, herby tomatoes with simply grilled fish, roast chicken, or a crisp green salad—though honestly, they’re so good you’ll want to eat them straight from the pan. For a rustic French-style meal, serve alongside crusty bread to mop up the tomato juices and topping crumbs.
Creative Ways to Present
Try plating a few halves on a wooden board with olives and cheese for a Provençal-inspired appetizer spread, or tuck a couple next to a fluffy omelet for a brunch worthy of a Parisian café. For a modern twist, cut the tomatoes into wedges and layer them with arugula and toasted baguette slices for a stunning summer salad.
Make Ahead and Storage
Storing Leftovers
If you have any Tomatoes Provencal left, store them in an airtight container in the fridge for up to two days. Just know the crumb topping will absorb moisture and soften as they sit, but the flavor stays lovely.
Freezing
It’s best to skip freezing for this recipe — tomatoes tend to become watery after thawing, and the crumb topping loses its signature crunch. Enjoy these fresh, and your tastebuds will thank you!
Reheating
To bring leftover Tomatoes Provencal back to life, reheat them in a 350°F (175°C) oven for about 10 minutes, or until warmed through and the topping starts to crisp again. Skip the microwave, which can make the crumbs soggy—trust me, the oven is worth the wait!
FAQs
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Can I make Tomatoes Provencal ahead of time?
You can prep the tomatoes and topping a few hours in advance, assembling everything and covering with plastic wrap. For the very best texture, bake just before serving—this keeps the crumb on top nice and crispy.
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What type of bread is best for the fresh breadcrumbs?
Slightly stale country bread, baguette, sourdough, or even a hearty whole wheat loaf all work beautifully for making fresh breadcrumbs — just avoid pre-packaged dry crumbs, as they don’t provide the same satisfying crunch.
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Can I use any type of tomato?
Larger tomatoes like beefsteak or heirloom varieties give the perfect amount of surface for packing on the crumb topping, but smaller tomatoes work in a pinch—just adjust the bake time down and be gentle when seeding.
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Is it possible to make Tomatoes Provencal gluten-free?
Absolutely! Use your favorite gluten-free bread to make homemade crumbs, or substitute store-bought gluten-free breadcrumbs. All the beautiful flavors shine through, with or without the gluten.
Final Thoughts
I truly hope you’ll give Tomatoes Provencal a spot at your table soon. It’s one of those dishes that celebrates the beauty of ripe tomatoes and fresh herbs, turning everyday ingredients into something you’ll want to make (and share) all summer long. Bon appétit, and happy cooking!
Print
Tomatoes Provencal Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Tomatoes Provencal is a delightful dish featuring ripe tomatoes filled with a flavorful mixture of garlic, shallots, breadcrumbs, herbs, and cheese, baked to golden perfection. This recipe offers a taste of the sunny Provence region in every bite.
Ingredients
Tomatoes Provencal:
- 4 large tomatoes
- 2 garlic cloves
- 1 small shallot
- 1 1/2 cups fresh breadcrumbs
- 1/4 cup chopped parsley
- 1/2 teaspoon herbes de provence
- 3 tablespoons grated parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
Instructions
- Preheat oven: Preheat the oven to 400°F (200°C).
- Prepare tomatoes: Core and halve the tomatoes. Remove seeds and place them on a baking sheet.
- Season: Sprinkle tomatoes with salt and pepper.
- Prepare filling: Combine garlic, shallot, breadcrumbs, parsley, herbes de provence, parmesan, salt, pepper, and olive oil.
- Fill tomatoes: Press breadcrumb mixture onto each tomato half.
- Bake: Bake for 20 minutes until golden brown.
Notes
- To make fresh breadcrumbs, use a food processor with slightly stale bread for better texture.
- For herb substitutions, try thyme, chives, or rosemary in place of parsley.
- For a vegan option, omit or use vegan parmesan and ensure breadcrumbs are egg-free.
- Best served fresh; leftovers can be refrigerated but may lose crunch.
- Avoid freezing as tomatoes and topping may become soggy.
Nutrition
- Serving Size: 1 tomato half
- Calories: 210
- Sugar: 4g
- Sodium: 360mg
- Fat: 11g
- Saturated Fat: 2.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg
