Experience the delicious flavors of Provence and the Mediterranean with this recipe for Provençal tomatoes. These easy stuffed tomatoes are the perfect side to any meal.
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 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 stuffed tomatoes are the perfect accompaniment to any summer meal. All you need are a handful of ingredients and some ripe tomatoes.
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Tomatoes - Use medium sized tomatoes on the vine.
- Parsley – You’ll need a bunch of flat-leafed parsley.
- Nuts – You’ll need pine nuts or substitute walnuts.
- Garlic - You’ll need 2 cloves of garlic.
- Olive Oil – Use your favorite extra-virgin olive oil.
How to Make Provencal Tomatoes:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- Tomatoes - The tomatoes are first halved, salted, seeded, then filled with the garlicky herb filling and baked in a hot oven until juicy and tender.
- Filling - While traditionally made with a breadcrumb filling, 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 (link) 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:
Provençal Tomatoes
Experience the delicious flavors of Provence and the Mediterranean with this recipe for Provencal tomatoes. These easy stuffed tomatoes are the perfect side to any meal.
Ingredients
- 6 medium vine ripened tomatoes
- 1 teaspoon sea salt (divided use)
- 1 bunch of parsley (leaves only)
- ¼ cup/60g pine nuts
- 2 cloves garlic
- 2 Tablespoons/30ml extra virgin olive oil
- ⅛th teaspoon freshly ground black pepper
Instructions
- Preheat oven to 400F.
- Cut tomatoes in half crosswise. With your fingers, gently remove the seeds. Place tomato halves in a baking dish cut sides up and sprinkle with half a teaspoon of the salt.
- Finely chop parsley, pine nuts and garlic in a food processor or with a sharp knife. Add remaining salt to herb mixture along with 1 Tablespoon of olive oil.
- Spoon herb mixture into tomatoes and drizzle remaining olive oil over the top. Sprinkle with freshly ground black pepper and bake for about 20 minutes or until tomatoes are tender and topping starts to lightly brown.
- Serve warm or at room temperature.
Notes
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Paleo
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 130Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 270mgCarbohydrates: 5gFiber: 2gSugar: 3gProtein: 2g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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