Tomatoes Provençal
Some recipes stay with you because they're delicious, others become favorites because they're tied to the people who shared them with you. Tomatoes Provençal will always remind me of my dad. After spending years cooking in New Zealand, he always shared his appreciation for fresh, simple ingredients done with great technique. This was one of the recipes he introduced our family to, and it's been on our table ever since. Inspired by the cuisine of Provence in the south of France, Tomatoes Provençal are traditionally made with ripe tomatoes topped with garlic, fresh herbs, breadcrumbs, olive oil, and Parmesan before being roasted until the tops are golden and the tomatoes become sweet and jammy. It's a beautiful reminder that some of the best recipes don't need complicated ingredients, just fresh produce and a few pantry staples prepared well.
I love serving these tomatoes because they pair with just about everything. They're equally at home beside a perfectly grilled steak, roasted chicken, lamb chops, or fresh seafood, and they make an elegant addition to a summer dinner party or holiday meal. Every time I make them, I'm reminded of the meals my dad shared with us and how food has a way of carrying stories from one generation—and one country—to the next. If you're looking for an easy Tomatoes Provençal recipe, a flavorful Mediterranean side dish, or a new way to use ripe summer tomatoes, I think this classic deserves a place in your recipe collection, too.
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Course
Side
Cuisine
French
Servings
8 servings
Ingredients
Extra Virgin Olive Oil
4 large tomatoes, such as beefsteak
Kosher salt & black pepper
1 cup panko
¼ cup freshly grated parmesan, plus another ¼ cup to add during baking
1 Tbsp. chives, chopped
1 Tbsp. parsley, chopped, plus another ½ Tbsp. chopped for garnish
½ Tbsp. thyme, chopped, plus another tsp. chopped for garnish
2 garlic cloves, minced
Instructions
1. Preheat oven to 400 F.
2. Drizzle 1-2 Tbsp. extra virgin olive oil in a baking dish.
3. Remove tomato stems/core and cut in half, horizontally, draining some of the seeds and juices.
4. Set tomatoes in the baking dish, sprinkle salt and pepper to each tomato and drizzle with extra virgin olive oil.
5. Prepare the topping by combining in a bowl: panko, parmesan cheese, salt, pepper, chives, parsley, thyme & garlic cloves, stir to combine.
6. Using a large spoon, mound a scoop of the topping onto each tomato, drizzle the tops with extra virgin olive oil.
7. Bake on the middle rack for 20 mins. until topping starts to get golden brown.
8. Sprinkle more parmesan cheese on each and bake another 5-10 mins.
9. Garnish with fresh chopped parsley and thyme.
Notes
Enjoy making these Tomatoes Provençal! Let me know what you think.
For additional recipes, you might like to try these sides as well: Ratatoullie, Potatoes Dauphinoise and Roasted Brussels Sprouts with Pancetta, Balsamic & Parmesan