Tomates Provencales, French Provencial Tomatoes, are fresh tomatoes baked with breadcrumbs, garlic and fresh herbs on top.
My sister’s boyfriend Steve is a great cook. He always changes recipes and improvises ingredients, ultimately improving the dish. For New Year’s Eve this year, the four of us decided to stay in and have a nice, quiet dinner at home. Steve did the cooking. He made Orzo with Parmesan and Basil and tomates provencales, using a recipe from Pace of Provence by Yolande Hoisington as a guide. It was one of the best dinners, and completely meatless!
Here’s what the book says about Tomates provencales (Tomatoes with garlic):
Provence is a southern part of France well-known for its fields of lavender and the landscapes that inspired the painter Cezanne. Although this recipe is best when made with vine-ripened summer tomatoes, excellent results can be obtained with fresh tomatoes, which are available all year-round. Tomates provencales are delicious warm or cold. They make a great accompaniment to a dish or plain white rice or Basmati rice and are particularly delicious with lamp chops or fish.
This recipe can be adapted to your specific tastes. You can use fresh French or Italian bread to make breadcrumbs, or use store bought dried breadcrumbs, either regular or panko style.
The herbs can be customized as well. They can be fresh or dried, Italian or French. Steve put some cloves of garlic between the tomatoes in the dish so they roasted in the tomato juices.
Gluten Free Tomates Provencales
Looking for More Tomato Recipes?
Check out these other recipes feature tomatoes:
Bacon Stuffed Cherry Tomato Appetizers
Simple Tomato Tart
Double Tomato Bruschetta
Bruschetta Grilled Cheese Sandwiches
Oven Dried Tomato Bruschetta
Summer Vegetable Pasta
Tomato, Zucchini and Olive Orzo
Panzanella – Italian Tomato Bread Salad
Caprese Salad Skewers
- 8 large plum tomatoes (halved crosswise)
- salt and pepper to taste
- 2 tablespoons garlic (finely chopped)
- 2 tablespoons fresh parsley (finely chopped)
- 2 teaspoons fresh French or Italian herbs (rosemary, thyme, oregano, or 1 teaspoon dried Italian herbs or herbes de provence)
- 1/2 cup unseasoned fresh or dried bread crumbs (regular or panko style)
- 2 tablespoons olive oil
- Preheat oven to 475°F.
- Place tomatoes cut side up in a shallow baking dish. Sprinkle with salt, pepper, garlic, parsley, herbs, and bread crumbs evenly over tomatoes. Drizzle with olive oil.
- Bake 15 to 30 minutes, or until the tomatoes are tender but not falling apart. Serve warm.