Classic Stuffed Tomatoes Provencal

Last updated on February 23rd, 2012

CUT A TOMATO IN HALF, fill it with fresh breadcrumbs and an aromatic blend of garlic, parsley, and olive oil — the flavors of Provence — and Voila! you have Stuffed Tomatoes Provencal. I like to prepare this classic first course early in the day so I won’t feel rushed when guests arrive:

Stuffed Tomatoes Provencal
Ingredients for 6 tomato halves (for this recipe, I used heirloom varieties from my garden: ‘Cherokee Purple,’ and ‘Striped Cavern,’ pictured up top.)

3 perfectly ripe tomatoes
1 cup breadcrumbs from fresh, white bread
1/2 cup finely chopped flat-leaved parsley
2 cloves garlic, pureed
Olive Oil
Salt and Black Pepper

Cut the tomatoes in half. Remove seeds with your finger, then salt and pepper the halves lightly. Turn the halves upside down on paper towels so that excess juice drains.

Meanwhile, puree the garlic: peel the cloves and dice them roughly. Then sprinkle with a pinch of salt. Mash them down with the flat of a big knife, until a fairly smooth paste is achieved.

In a bowl, stir garlic, parsley, breadcrumbs, a pinch of black pepper and a drizzle of olive oil together. Spoon this mixture into the crevices of the tomatoes, leaving a mound of stuffing on top. Set tomatoes in a baking dish, and, if you are not going to bake them right away, cover with plastic wrap and refrigerate.

Just before baking, drizzle tops with a little more olive oil. Then bake for exactly 20 minutes on the middle rack of your preheated, 400-degree oven.

Don’t miss anything at A Garden for the House…sign up for Kevin’s weekly newsletter.

Related Posts:
Tomato Growing Tips
Tomato Trouble: Cracks in Skin
A Walk in the Kitchen Garden
De-Suckering Tomatoes
Freezing a Year’s Supply of Herbs