Baked Provençal Tomatoes
As my appreciation for Tomatoes evolves, I like when I see recipes that dress them up a bit. So far, I quite like the seasoned breadcrumb mix on top – as seen in one of my favourite creations, Polenta with Parmesan and Parsley, Mozzarella and Tomato. Today’s recipe is a classic French dish that I adapted very slightly from Laura Calder’s version. This is an easy and beautiful side dish that goes wonderfully well any meat, I think. Chicken, Fish, Lamb, Beef…its a great side or even an appetizer if presented a certain way.
I could totally see myself going on a culinary expedition to France to learn about the food and culture. That’s one of the reasons I like watching French Food at home. Laura not only shares regional recipes, she also shares a little bit of history and culture that surrounds a certain dish or style of cooking. I’ve seen so many adaptations of this dish. Herbs de Provence has been used in the breadcrumb mix, as well as parmesan. But I liked the simplicity as well as flexibility of this version. I’m sure I’ll be making it with Parmesan or Gruyère at some point. Cheese is my friend.
Baked Provencal Tomatoes
- 3 Tomatoes, halved
- 2 Cloves Garlic, finely minced
- ½ Cup Breadcrumbs
- ½ Cup Parsley, chopped
- Salt & Pepper
- Olive Oil
- Preheat oven to 400F
- Lightly grease a rimmed baking tray
- Place each half of Tomato on the baking tray, cut side up
- In a small bowl, combine breadcrumbs, garlic, parsley, salt and pepper
- Sprinkle evenly on all 6 halves
- Sprinkle with olive oil
- Bake for about 15 minutes or until the breadcrumbs are golden brown
Dressed up nicely as a salad or appetizer. Its great on its own.
Baked Provencal Tomato as a Salad
Its classic, its beautiful, its healthy and most of all… its FANCY looking!
Fancy - Baked Provencal Tomatoes
Have a wonderful weekend and Happy Mother’s Day to my very special and wonderful Mom and all the amazing Mothers out there.
~Lyn
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These look like the perfect side dish to any meal – I love it and am bookmarking it 😀
Cheers
Choc Chip Uru
Thanks Uru! Yes! It certainly goes well with any meal!
I’m pinning and bookmarking this recipe – it will be awesome with fresh picked tomatoes this summer.
Thanks Renee! I appreciate the pins! Cheers!
There is a french restaurant in Park Slope, Brooklyn that always serves provencal tomatoes with its brunch. I love having it on the side with my eggs, such a great addition to breakfast (or any meal really) but it just brightens up the entire dish!
See now I didn’t think to pair it with breakfast! A pleasant surprise!
I need to start stocking up my pantry with some of these things, like bread crumbs and chicken broth. Every supermarket trip, I add one ingredient from TLP. I’ll be adding this to a #SundaySupper very soon! Great one Bestie!
Good stuff CD! Keep a list. A lot of these things, I try to always have on hand. And if you don’t have breadcrumbs – feel free to toast some bread and make the crumbs yourself. I do that when I run out 🙂
Lyn, those look incredibly tasty! I love your recipe, and photos are way too tempting!And Happy Mother’s day to you too..enjoy your day!!!
Thanks Sandra! I hope your Mother’s Day was wonderful and relaxing!
Your stunning photos tell me how good those baked tomatoes are! I’m bookmarking this!
Happy Mother’s Day, Lyn!
Thanks Tina! Happy Mother’s Day – hope you were pampered 🙂
I love how fancy and gourmet these look! Will definitely have to make this at my next dinner party.
Go for it, Chung-Ah! You’ll get lots of compliments! Add some parmesan also 🙂
I used to make those! They are incredible!
Why did you stop? 🙂 I make these every now and again. Really good stuff!
These look mouth-wateringly good. C’mon tomato season – here in Oz all the toms are rock hard and tasteless at the moment 🙁
Thanks Hungry Mum! Tomato season will be there before you know it!
I love what you made here, the crisp top would tomato rock!
Its so good Ray! Hope make it!
I love the last picture! What a fantastic recipe, Lyn. Pinning it right away. 🙂
Thanks, An! Appreciate the pin!! 🙂
this looks delicious, i will definitely be making this for lunch sometime.
Hi Jenn! Thanks and you’ll be glad you did.
ooooh, I had a recipe similar I made when I was in college…. I need to save this. SO PERFECT 🙂
Awww thanks Heidi!