Yesterday, because I needed a vibrant and vivacious accompaniment for some vegan burgers, I baked up a batch of Stuffed Tomatoes Provencal. Are you familiar with these garlicky gems? They taste (and smell!) as awesome as they look. Here’s the recipe for this classic first course or side dish:
Stuffed Tomatoes Provencal
Grab 3 firm, ripe tomatoes…
And cut them in half (not through the stem).
Over a bowl, gently squeeze each half to release excess juice.
Also over a bowl, poke your “pinky” finger into the tomato crevices to quickly and easily dislodge seeds.
Look ma — no seeds!
Sprinkle the halves with salt and freshly ground black pepper…
And then arrange them, cut-side down, on a wire rack to drain.
While the tomatoes are draining, make the filling: In a bowl, add 1/2 cup lightly-pressed down crumbs from fresh white bread. (Do not use dried crumbs here — they will gum up the works.)
To the breadcrumbs, stir in 2 tablespoons minced shallots or scallions…
1 large, pureed clove of garlic (I used a big squirt of bottled garlic puree)…
1/4 cup minced fresh parsley…
And enough olive oil to moisten the ingredients — up to 3 tablespoons.
Now arrange the tomatoes in a 9 x 13 baking dish…
And divide the filling among the tomatoes.
Make-ahead note: At this point, you can cover and refrigerate the dish for up to 24 hours. When you’re ready to bake, preheat the oven to 400°F.
Bake until the bread crumbs color and the tomatoes are hot throughout — about 20 minutes. Enjoy as a first course or side dish. As illustrated in the video below, I served my Stuffed Tomatoes Provencal alongside vegan Beyond Burgers! Click the play arrow to watch:
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And if you’re looking for more tomato-specific recipes, check out the following:
And here, because I love you, is the printable recipe:
Stuffed Tomatoes Provencal
- a 9x13 baking dish
- a wire rack (for draining the tomato halves)
- 3 large tomatoes ripe but still firm
- Salt and freshly ground pepper
- 1/2 cup crumbs from fresh white bread
- 2 tablespoons minced shallots or scallions
- 1 clove garlic, pureed or finely-minced
- 1/4 cup minced fresh parsley
- 2 tablespoons olive oil
- Preheat the oven to 400°F. Cut the tomatoes in half (not through the stem end). Gently squeeze each half over a bowl to release excess juice. Use your little ("pinky") finger to remove seeds. Sprinkle each half with salt and pepper.
- Arrange the tomatoes cut-side down on a wire rack. Let them drain while you make the filling.
- Tip the bread crumbs into a bowl. Stir in the shallots or scallions, garlic, and parsley. Add enough olive oil to moisten the filling -- it should hold its shape when pressed between two fingers.
- Arrange the tomatoes cut-side up in the baking dish, and divide the filling among them. Drizzle a little olive oil on top of the filling. If you are not going to bake them off right away, cover with cling film and refrigerate for up to 24 hours.
- Bake in the preheated oven until the bread crumbs color lightly and the tomatoes are hot throughout -- about 20 minutes.