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

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Provençal Tomatoes

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. Simply fresh tomatoes, parsley or basil, breadcrumbs, garlic, oil, and cheese if you wish, baked and excellent!

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.

Ingredient List

ripe tomatoes
parsley or basil
breadcrumbs
fresh garlic
olive oil
if you wish, sprinkle with gruyere or parmesan cheese

How To Make This Simple Dish

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, cheese if you are using, 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

Roasted Tomatoes With Herbs And More

Judith Coates

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

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Prep Time 10

Course Side Dish

Cuisine French

Servings

Ingredients

▢ 4 large ripe tomatoes
▢ A handful of parsley or basil finely chopped
▢ 2 tablespoon 2 breadcrumbs
▢ 1 large clove of garlic crushed
▢ extra virgin olive oil
▢ optional grated gruyere or parmesan cheese

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.

Keyword French food, provencal tomatoes, roasted tomatoes with herbs, side dish

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