Classic French Tomatoes Provencal
User Reviews
5
Classic French Tomatoes Provencal
Description
This dish highlights medium ripe tomatoes baked cut side up, seasoned simply with salt and pepper. The topping is made by processing day-old bread with fresh parsley and raw garlic until coarse crumbs form, imparting texture and fresh herbal notes. Drizzled olive oil aids browning and moistens the crumbs during the 20-30 minutes of oven cooking at 400°F until golden and tomatoes soften.
The texture contrasts the soft, cooked tomato interiors with crunchy, fragrant breadcrumb caps. This recipe works well as a side dish or light vegetarian option. It pairs nicely with grilled meats or fish to complement richer flavors.
Practical tips note that this recipe scales easily and can be cooked in an air fryer at 375°F in less time. Leftovers keep refrigerated for up to 4 days, reheated best in the oven or air fryer. Avoid freezing as the tomatoes release water and break down. Selecting firm, heavy tomatoes ensures the skins hold the vegetable's shape and prevent collapse while baking.
Ingredients
- 2 tomato ripe and firm, medium
- salt
- black pepper freshly ground
- 2 lices bread day-old
- 1 tablespoon parsley chopped
- 1 garlic clove
- 2 teaspoon olive oil
Instructions
- Preheat the oven to 400 degrees.
- Cut the tomatoes in half through the middle and place them cut side up in a baking dish. Salt and pepper each tomato half.
- In a food processor, add the bread, parsley and garlic. Process until you have coarse bread crumbs.
- Divide the breadcrumb mixture evenly over the tomatoes.
- Drizzle the top of each tomato with olive oil.
- Bake for 20-30 minutes or until the breadcrumb topping is golden brown and the tomatoes have softened.
Notes
- Choose firm, ripe tomatoes that feel heavy for their size for better texture and shape during baking.
- This recipe scales well for larger groups and can be cooked in an air fryer at 375°F for 10–15 minutes.
- Leftovers can be stored covered in the refrigerator up to 4 days and reheated in the oven or air fryer for best texture.
- Freezing is not recommended due to the tomatoes' cellular structure breaking down and becoming mushy upon thawing.
- To make fresh breadcrumbs, dry bread slices in a 350°F oven, then process into coarse crumbs.
- The tomato skins remain to support shape; do not peel before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 136kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 153mg | 6% |
| Potassium | 360mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1194IU | 24% |
| Vitamin C | 20mg | 22% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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