Tomatoes Provencal – a classic French recipe for tomatoes baked with a garlic and herb bread crumb topping.
This easy, tasty and beautiful recipe for Tomatoes Provencal is one of my favorite things to serve during the winter when I’m really missing good, fresh tomatoes. The recipe is French in origin, hence the “provencal,” and absolutely delicious. It’s a great accompaniment for almost any protein – chicken, fish, beef, you name it and this goes with it.
I was inspired to make this recipe after meeting Chef Jacques Pépin in person last weekend. Yes, in person!
BeeBop and I were in Amelia Island, Florida, for a book festival where he was one of the authors chosen to participate. Chef Pépin was there with his beautiful granddaughter, Shorey, to do a short book signing for the crowd. And I was lucky enough to get to sit with them and talk for a few minutes!
Shorey is a beautiful, articulate, poised young lady and Chef Pépin was so very gracious and down to earth. He has a way of making you feel comfortable immediately – almost like you’d just had a conversation earlier and were continuing to talk.
He signed three books for me (Shorey also signed one!) and pointed out things in each that he thought might be of interest. It was an honor and a pleasure to meet them both.
But, getting back to the recipe at hand, Tomatoes Provencal is a standard in French kitchens. Of course, in France, they’d only use fresh summer tomatoes, but I enjoy it even in winter when the tomatoes are not as flavorful.
Those winter tomatoes seem to benefit from the cooking time and the herbed bread crumb mixture along with the olive oil certainly helps, too. I hope you enjoy this one!
Tomatoes Provencal - a classic French recipe for tomatoes baked with a garlic and herb bread crumb topping. Click To Tweet
How to Make Tomatoes Provencal
Preheat the oven to 400 degrees.
Cut the tomatoes in half around the middle and place cut side up in a baking dish. Salt and pepper each tomato half.
In a food processor, add the bread, parsley, and garlic. Process until you have coarse bread crumbs.
I usually have a few slices of bread stored in my freezer. I especially like the end pieces for making bread crumbs. You can toss them right in the food processor straight from the freezer, but you can also defrost for a few seconds in the microwave if you want. I found out halfway through making the recipe that I didn’t have any fresh parsley on hand, so I threw in a tablespoon of dried. Just as good.
Divide the bread crumb mixture evenly over the tomatoes.
Add Olive Oil to Tomatoes Provencal:
Drizzle with olive oil.
Bake for 20 minutes or until the bread crumbs are golden brown on top and the tomatoes have softened.
Enjoy!
More Tomato Recipes on Never Enough Thyme:
- Bow Tie Pasta Salad with Tomatoes and Grapes
- Tomato-Fennel Soup
- Fried Tomatoes with Cream Gravy
- Oven Roasted Tomatoes in Oil
- Tomato Chile Cheese Grits
More roasted tomato recipes you might enjoy:
- Parmesan Roasted Tomatoes from Rasa Malaysia
- Oven-Roasted Tomatoes from David Lebovitz
- Garlic Roasted Cherry Tomatoes from The Novice Chef
- Perfectly Roasted Tomatoes with Ricotta and Mint from Inspired Taste
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Tomatoes Provencal
Tomatoes Provencal - fresh, ripe tomatoes baked with a garlic and herbed bread crumb topping.
Ingredients
- 2 medium tomatoes
- salt
- freshly ground black pepper
- 2 slices day-old bread
- 1 tblsp. chopped parsley
- 1 garlic clove
- 2 tsp. olive oil
Instructions
- Preheat the oven to 400 degrees.
- Cut the tomatoes in half around the middle and place cut side up in a baking dish. Salt and pepper each tomato half.
- In a food processor, add the bread, parsley and garlic. Process until you have coarse bread crumbs.
- Divide the bread crumb mixture evenly over the tomatoes.
- Drizzle with olive oil.
- Bake for 20 minutes or until the bread crumbs are golden brown on top and the tomatoes have softened.
Notes
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Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 150Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 451mgCarbohydrates: 21gFiber: 3gSugar: 5gProtein: 4g
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Lana Stuart is the author, photographer, cook, and occasional traveler at Never Enough Thyme. A former IT professional, she enjoys time in the kitchen and the art studio.
Aggie says
I love eating tomatoes this way, absolutely delicious! Your photo is making me want one for breakfast! :)
Renee (Kudos Kitchen) says
I love Laura Calder also. There is something about her easy going, relaxed way that is so appealing. Her recipes are simple and oh so splendid. This one being no exception. I for one am happy that you dropped the egg in the blender (been there, done that) just to be reminded of this simple and elegant side dish. Can’t wait to see what you were trying to mix up in your future post but for now, this one is a winner in my book.
Lana, I love your blog design. Have I ever told you that? Would make a great trivet.
Lana says
Hi Renee! Thanks for the compliment on the blog design. I like it, too, and had in mind a homey family kitchen when I created it. I’ve gotten a little obsessed with Laura Calder lately, recording all her shows and buying her cookbooks. Can’t wait to see what she cooks up next! And about that egg – well today’s post (Old-Fashioned Southern Teacakes) is what I was working on :-)
Lindsey @ Gingerbread Bagels says
I love tomatoes provencal but I haven’t made them in such a long time. Yours look so good and now I’m craving them! :)
sippitysup says
Terrific and classic pairing of traditional flavors! GREG
Lana says
Those classics are always a hit, aren’t they Greg? Good any time with nearly any pairing of protein.
Rhonda says
I love the show French Food.. my son told me about it, she makes some yummy dishes, cant wait till the really good summer tomatoes come in, wonder what you were making??? sounds like cake!
Monica says
Love the simplicity of this recipe. It looks like a great way to add some flavor to winter tomatoes. Also very pretty on a serving platter. Thanks!
marla says
Love the idea of these tomatoes as a side dish or a vegetarian meal paired with a salad.
megan says
You are such a tease Lana! I cant wait to see what your making. Bummer about the waste tho. Damn egg!!
This looks like an excellent side dish and one that I need to try. I made your Pimiento Cheese and the daughter LOVED it. It only lasted 24 hours and she already asked me to make more. Thanks for the Southern hospitality! Have a great weekend!
Amanda says
Ohhh my gosh! These look so wonderful!
Miss @ Miss in the Kitchen says
Saving this for summer when I can get some real tomatoes out of my garden. Due to the crazy weather I can’t even get a tomato at the local grocery store! Great recipe, thanks for sharing!
Cookin' Canuck says
Simple & tasty – a wonderful recipe. Sorry to hear about the egg incident, but can’t wait to see the recipe.
Lana says
It’s going to be a good one. A very old-fashioned childhood treat.
Mama Kelly aka Jia says
Oh YUM! I am already jsut dying with anticipation for summer to arrive and with the recipe before me I could just weep that tomato season is months away. I cant wait to try it.
Lana says
I enjoy this recipe even with winter tomatoes. The cooking time and topping really improves their taste.
Happier Than A Pig in Mud says
Very nice! I also like the tip about putting the bread ends in the freezer, I’ll do that:@)
Lana says
It’s an easy way to be ready for fresh bread crumbs any time.
Lucy says
Lovely! I want this for lunch!
Blog is the New Black says
Looks great, and easy!
Katrina says
That looks so simple and good, Lana.
Lana says
Thanks, Katrina. It’s easy, good and pretty enough to serve to company even.
Rocquie says
How many glasses of wine had you had? (hee hee)
Lana says
None! Can you believe it? Just dropped that whole egg right in there :-o