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)
Serves 5-6
Sylvie Shirazi
Yields 5-6
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.
20 minPrep Time
20 minCook Time
40 minTotal Time
Save RecipeIngredients
- 5-6 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
- 1/8th 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.
Calories
Fat
Carbs
Protein
You might also like...
Heirloom Tomato Salad with Basil Parsley Oil- Roasted Winter Squash Salad with Goat Cheese and Pine Nuts
- Zucchini Mushroom Paleo Stuffed Tomatoes (Vegan)
- Romanesco Cauliflower in Spicy Tomato Sauce | Roman Style Cauliflower
- Sautéed Sunchoke (Jerusalem Artichoke) and Mushroom Persillade
- Roasted Ratatouille with Cauliflower Couscous (Paleo, Vegan)
- Cauliflower Tabbouleh with Green Olives (Grain-Free, Vegan, Raw, Paleo)
- Olive Oil Marinated Roasted Vegetables with Garlic and Thyme
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.
Leave a Reply