Provençal Tomatoes

Baked Perfection

Provençal Tomatoes is an easy dish which sums up Provençal cooking because it is simple, to the point and making the most of fresh ingredients.

provencal-tomatoesProvencal Tomatoes

Tomatoes are widely used in salads, daubes, ragus, tarts, sauces and soups. In fact, they crop up just about everywhere; stuffed, sun-dried, preserved and roasted.

I still remember the finest tomato dish I ever tasted.

It was high above the Chamonix valley, at a small mountain cantine, at Bel-achat, on Le Brévènt side of the valley.

Having just climbing the mountain I was at the top of the descent when I found to my surprise this perfectly placed eatery serving very simplistic cuisine.

I had a tomato salad, little more than sliced tomatoes and a fine olive oil with herbs, but it was superb.

This dish of Provençal tomatoes does much the same, keeping it simple so that the tomatoes can be served with a wide range of meat dishes. It is the epitome of Provençal cuisine.

Provençal Tomatoes Recipe


4 large, ripe tomatoes
A handful of parsley or basil, finely chopped
2 tbsps breadcrumbs
1 large clove of garlic, crushed
Extra virgin olive oil


1.       Slice the tomatoes through their middles and drain them, cut-side down on kitchen towel. 

2.      Fry the tomatoes, again cut-side down, in a little olive oil for 5 to 10 minutes on a medium heat.

3.      Place them in a baking tray, cut-side up this time and sprinkle with the herbs, garlic, and breadcrumbs.  

4.      Season with salt and pepper, drizzle with olive oil and pop into the oven at 375°F/190°C/Gas 5 for 20 minutes until the tomatoes are crispy and golden on the top.

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