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5 from 1 vote

Stuffed Tomatoes Provencal

A chic and delicious side dish or first course.
Prep Time5 mins
Cook Time20 mins
Course: First course, Side Dish
Cuisine: French
Keyword: easy, French, tomatoes
Servings: 6
Calories: 97kcal


  • 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.


Calories: 97kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 72mg | Potassium: 258mg | Fiber: 2g | Sugar: 3g | Vitamin A: 969IU | Vitamin C: 16mg | Calcium: 29mg | Iron: 1mg