Baked Provençal Tomatoes

May 11, 2012 by

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


Baked Provençal Tomatoes
Recipe Type: Appetizer, Side
Author: Lyn
Prep time: 6 mins
Cook time: 15 mins
Total time: 21 mins
Serves: 6
A classic French dish – a perfect accompaniment to Chicken, Fish, Beef or Lamb
  • 3 Tomatoes, halved
  • 2 Cloves Garlic, finely minced
  • 1/2 Cup Breadcrumbs
  • 1/2 Cup Parsley, chopped
  • Salt & Pepper
  • Olive Oil
  1. Preheat oven to 400F
  2. Lightly grease a rimmed baking tray
  3. Place each half of Tomato on the baking tray, cut side up
  4. In a small bowl, combine breadcrumbs, garlic, parsley, salt and pepper
  5. Sprinkle evenly on all 6 halves
  6. Sprinkle with olive oil
  7. Bake for about 15 minutes or until the breadcrumbs are golden brown

Alternative Versions:
– Add 2Tsp Thyme, 2 Tsp Basil, 4 Tbsp Parmesan
– Add 1 Scallion – finely chopped, 4 Tbsp Gruyère, 1 Tsp Thyme, 1 Tsp Basil


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.



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  1. These look like the perfect side dish to any meal – I love it and am bookmarking it 😀

    Choc Chip Uru

  2. I’m pinning and bookmarking this recipe – it will be awesome with fresh picked tomatoes this summer.

  3. 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!

  4. 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 :-)

  5. 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!!!

  6. Your stunning photos tell me how good those baked tomatoes are! I’m bookmarking this!
    Happy Mother’s Day, Lyn!

  7. I love how fancy and gourmet these look! Will definitely have to make this at my next dinner party.

  8. I used to make those! They are incredible!

  9. These look mouth-wateringly good. C’mon tomato season – here in Oz all the toms are rock hard and tasteless at the moment :(

  10. I love what you made here, the crisp top would tomato rock!

  11. I love the last picture! What a fantastic recipe, Lyn. Pinning it right away. :)

  12. this looks delicious, i will definitely be making this for lunch sometime.

  13. ooooh, I had a recipe similar I made when I was in college…. I need to save this. SO PERFECT :)