Tomatoes Provencal

When my daughter, Emily left for college and our household number dwindled to two,  I tried to scale down the “serves” ratio in my cooking, which is what I like about these Tomatoes Provencal, you can essentially make as much or as little as you need.

Slicing a tomato in half and deseeding it.

It used to be that I’d make a recipe that “served 6”,  and have enough for one dinner as well as leftovers for another meal.  Less work for me, right? However, “serves 6” doesn’t work for just two of us because although Scott is fine with leftovers once, he’d prefer not to have the same dish resurrected a third or fourth time.  And once a vegetable has been cooked and served — for him, it crosses the line to mushy (pronounced moo-she) – and therefore, inedible.

Mixing herbs, shallots, garlic and red pepper flakes in a small bowl.

So, these roasted tomatoes are perfect for us because they make exactly two.  Half for him, half for me.  And, if we’re having company, I double or triple the servings for my guests.  Don’t you love recipes that make sense like that?

Using a food processor to make fresh breadcrumbs.

As far as prep, it’s quick and simple. Slice and seed a tomato.    Mince some fresh shallots and herbs.  Zhuzsh a piece of bread in a mini food processor then combine the bread with the herb mixture.  Toss the bread crumb mix with a little olive oil to coat.

Newsletter Signup
Join our community of food lovers!

Get my latest recipes, helpful kitchen tips and more good things each week in your inbox.

Mixing the herbs and breadcrumbs together.

Top the tomato halves with the herbed breadcrumbs and give them an extra drizzle of olive oil.  Then it’s a quick roast in a hot oven.  Tomatoes Provencal cook in about the same time that it takes to grill chicken breasts or a steak, so your timing should work out pretty close if that’s what you’re serving them with.  

Drizzling olive oil over the provencal tomatoes.

Roasting intensifies vegetable flavor while mellowing out any sharpness or acidity.  And you know how the house smells warm and inviting when your making tomato sauce?  It’s the same with these tomatoes.

Arranging the tomatoes with breadcrumbs in a baking dish to bake.

Try them for brunch, too,  with your favorite quiche and sliced smoked salmon.  

The baked provencal tomatoes after cooking.
Serving tomatoes provencal on a small platter.

Tried this recipe? Leave a rating and review.

Your comments and shares are invaluable to me and the thousands of readers who use this site daily. If you've made the recipe, leave a star rating and review. We want to hear how you liked it.

We'd love it if you shared the recipe with your friends on social media!

We are serving tomatoes provencal on a white platter.
Print Pin
4.64 from 11 votes

Tomatoes Provencal

A scaleable, quick and easy side dish with anything roasted or grilled!
Author: Lisa Lotts
Course Side Dish
Cuisine Mediterranean
Keyword baked tomatoes, roasted tomatoes, stuffed tomatoes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

INGREDIENTS:

  • 2 large ripe tomatoes
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground pepper
  • 2 cloves garlic minced
  • 1 small shallot minced
  • ½ teaspoon fresh thyme leaves chopped
  • pinch red pepper flakes optional
  • ¼ cup parsley chopped
  • ½ cup fresh breadcrumbs
  • 2 tablespoons olive oil divided

DIRECTIONS:

  • Preheat oven to 400℉.
  • Slice tomato in half crosswise. Scoop seeds out of the tomatoes. Sprinkle the tomato halves half the salt and pepper.
  • In a medium bowl, combine the garlic, shallot, thyme, red pepper flakes, parsley, breadcrumbs and the remainder of the salt and pepper.  Stir to blend.  
  • Drizzle one tablespoon olive oil into the breadcrumb mixture while tossing to coat. Spoon the breadcrumb mixture over the tomatoes.
  •  Drizzle with remaining olive oil and bake for 18-20 minutes or until crumbs are golden and tomato is slightly softened, but still holding its shape.  Serve.

NUTRITION:

Calories: 121kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 247mg | Potassium: 79mg | Sugar: 1g | Vitamin A: 430IU | Vitamin C: 7.7mg | Calcium: 33mg | Iron: 0.9mg

“Pin It” For Later!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

9 Comments

  1. Lori Robb says:

    5 stars
    I haven’t seen this type of tomato done in restaurants in so many years. I am always missed it, and this looks like the exact recipe. I’m trying it tomorrow and thank you so much

  2. I added some goat cheese and my husband suggested parmesan cheese mixed in too! Delish.

  3. 5 stars
    What a tasty, light dish! I had to laugh over the word zhuzsh – is that a real word? I totally know what you mean, but I’ve never seen it written before, lol.

  4. I love tomatoes and these look like a super flavorful way to prepare them. What a fantastic side dish!

  5. 5 stars
    Such a pretty dish! We have the same challenge at my house now that the kids are on their own. It’s a good thing my husband doesn’t mind left overs, because I’m struggling to cook in smaller quantities!

  6. 5 stars
    Yum Lisa! I want these on my table this summer. I’m pretty in love with that serving dish you have going on there too. Pinning and sharing! Thanks for the inspiration 🙂

  7. 5 stars
    I know just what you mean and LOVE recipes that are so easy to make exactly as much as is needed. We always have too many leftovers (occupational hazard of food blogging!) so it is really nice to sometimes have a dinner plan that will result in exactly what we need. Plus these just look darn delicious!! I love that filling!

  8. Eco Friendly Homemaking says:

    5 stars
    These tomatoes look amazing! I will be making some of these asap!!