Last updated on October 24th, 2020
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:
The Video!
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And if you’re looking for more tomato-specific recipes, check out the following:
Summer Salad of Tomatoes, Peaches, Basil and Burrata
Tabbouleh with Heirloom Cherry Tomatoes and Zucchini
And here, because I love you, is the printable recipe:
Stuffed Tomatoes Provencal
Equipment
- a 9x13 baking dish
- a wire rack (for draining the tomato halves)
Ingredients
- 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
Instructions
- 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.
Nutrition
Jan Storey says
Hello Kevin
I am watching you from England and I adore your recipes. You are an exceptionally talented gentleman. Thank you so much for your lovely videos xx
Annie B says
Hi Kevin,
Do you use a food processor or what for fresh bread crumbs? I’ve never made my own .
Kevin Lee Jacobs says
Hi Jan – Thank you. So glad you enjoy the videos!
Hi Annie B – Yes, as mentioned in the video, I use a food processor to make fresh bread crumbs. Food processor is great for mincing parsley, too!
Marcy MacDonald says
Going out to the garden and pick 3 tomatoes and will make the provencol. Perfect to got this evening with dinner. Thanks again for not having me think what to prepare again for dinner.
Kevin Lee Jacobs says
Hi Marcy – Hope you enjoy!
HEIDI I JAEGER says
Hi Kevin, I look forward to your Sunday morning email, weekly. I ordered the English Muffin rings and when they arrived yesterday I made your english muffins. They are delicious toasted for breakfast or as a roll for a sandwich. I love them!! I live in a dry climate so I wonder if that is the reason when I made the “batter” recipe, it was really more like bread dough. It did not pour. When it was time to put the dough in the rings on the skillet, I had to grab a handful of dough and sort of squish it in. Maybe I will try adding a little more water next time. The recipe made 8.
Kevin Lee Jacobs says
Hi Heidi – So glad you enjoyed the English muffins. I use a large spoon to scoop up the thick, sticky batter. Then I use my finger to scrape the batter off the spoon and into the muffin rings. If you haven’t watched it yet, see my video tutorial here: English Muffins.
Polly says
My diplomat uncle taught me this when I was a teenager. I haven’t made in decades, but it’s a perfect dish to make tonight on my husband’s birthday. Thanks for reminding me of the south of France!
Kevin Lee Jacobs says
Hi Polly – Happy birthday to your husband!
Mary Lou says
And Binky??How is she?
Kevin Lee Jacobs says
Hi Mary Lou – Binky update coming soon!
Phyll says
My hero!! I made a grilled herbed Portabello on the grill (topping was soft butter, minced sweet onion, and minced garlic). Sandwiched in a bun And your tomato on the side….to die for. Thank you.
Kevin Lee Jacobs says
Hi Phyll – I’m so glad you enjoyed it!
Victoria says
This looks delicious! I would love to try it with tomatoes from my garden but sadly I haven’t had luck with them this year. While they have had plenty of sun, they have had too much rain. I waited a month for some to ripen and then we had a week of heavy rain. The tomatoes all split so I took them off the vine to ripen on the window sill. They rotted before they ripened. Very disappointing!
Beverly, zone 6, eastern PA says
Another way to use my parsley crop!
Inundated with tomatoes at the moment, thanks for this timely suggestion, Kevin.
Like Mary Lou above, I am also looking forward to the Binky update.