These Provençal Tomatoes are stuffed with a mixture of parsley, pine nuts and garlic, and then baked in the oven until tender for a sensational summer side.
Nothing beats in-season tomatoes, and luckily they’re at their peak this time of year. Vibrantly colored and full of flavor, tomatoes are everywhere at the moment, which means they’re sure to be showing up in lots of soups, salads and sides like these baked Provençal tomatoes.
This summery side from the Provence region of France is the essence of Mediterranean cooking. It’s a simple dish that relies heavily on the fewest but most flavorful ingredients you can get your hands on to coax the best out of fresh seasonal produce.
Rustic, filled with the signature tastes of the region (like garlic, fresh herbs and olive oil) and easy to put together at the last minute for dinner, Provençal tomatoes are the perfect accompaniment to any summer meal.
How to make Provençal Tomatoes:
All you need are a handful of ingredients and some ripe tomatoes. The tomatoes are halved, salted, seeded, then filled with a garlicky herb topping and baked in a hot oven until juicy and tender.
While traditionally made with a breadcrumb topping, I’ve swapped in pine nuts instead for a gluten-free and paleo-friendly version of the classic dish. The pine nuts are finely chopped along with the garlic and parsley to create a sort of persillade that’s liberally spooned into the tomato halves and drizzled with olive oil before heading into the oven. What emerges are the most tender and intensely flavored tomatoes under a light and crisp topping.
Equally good warm from the oven or at room temperature, serve them alongside your favorite summer meal accompanied with a glass of chilled rose for a little taste of the South of France wherever you may be.
More tomato recipes to make before the season is over:
- Provençal Tomato Vegetable Soup (Paleo, Vegan)
- Heirloom Tomato Salad with Basil Parsley Oil
- Italian Breadsticks (Grissini) with Slow Roasted Tomato Dipping Sauce (Gluten-Free, Paleo, Vegan)