Provençal Tomatoes
Oven-roasted tomatoes with cheese and herbs are an easy dish that sums up Provençal cooking: simple, to the point, and makes the most of fresh ingredients. Simply fresh tomatoes, parsley or basil, breadcrumbs, garlic, oil, and cheese, baked, and excellent!
Are tomatoes a favorite food on your French menu? Try these delicious recipes, Provençal Tian, or easily peruse my French Recipe Collection.
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.
One of the finest tomato dishes I ever tasted was a simple bowl of fresh cut-up tomatoes that had been drizzled with a little oil and sprinkled with herbs; it was superb.
This is what that recipe is exactly, only roasted in the oven to tomato perfection.
🗝️⋆Key Ingredients
- ripe tomatoes
- parsley or basil
- breadcrumbs
- fresh garlic
- olive oil
- Sprinkle with gruyere or Parmesan cheese
🔢How To Make Oven-Roasted Tomatoes With Cheese
- Slice the tomatoes through their middles and drain them, cut-side down on a kitchen towel.
- Fry the tomatoes, again cut-side down, in a little olive oil for 5 to 10 minutes on a medium heat.
- Place them in a baking tray, cut-side up this time, and sprinkle with the herbs, garlic, and breadcrumbs.
- Season with salt and pepper, drizzle with olive oil, and cheese if you are using it, 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.
More Succulent Tomato Recipes
📖 Recipe
Oven Roasted Tomatoes With Cheese
Equipment
- fry pan
- baking dish
- grater
- serrated knife for slicing tomatoes
- Sharp knife
- Cutting board
Ingredients
- 4 tomatoes ripe and large
- ⅓ cup parsley or basil, or combination, finely chopped
- 2 tablespoon breadcrumbs
- 1 garlic clove crushed
- ¼ cup extra virgin olive oil enough to drizzle over all and fry tomatoes at the beginning.
- ½ cup Parmesan cheese or Gruyere, grated
Instructions
- Slice the tomatoes through their middles and drain them, cut-side down on kitchen towel.
- Fry the tomatoes, again cut-side down, in a little olive oil for 5 to 10 minutes on a medium heat.
- Place them in a baking tray, cut-side up this time and sprinkle with the herbs, garlic, and breadcrumbs.
- Season with salt and pepper, drizzle with olive oil, sprinkle with cheese, 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.
Notes
- Fried tomatoes work best if they are firm, just ripe, and not overly juicy.
- You can alternatively use a neutral oil like avocado or grapeseed oil for frying the tomatoes.
- Don't overcook the tomatoes in the pan or oven, as they will become mushy.
- Fresh herbs will result in a bright, flavorful dish over choosing dried herbs.
- Grating your own Parmesan cheese rather than dried will also produce a more tasty dish.
Nutrition
Did you make this & like it, or not, let us know?!