https://www.thefrenchcookingacademy.com
  • Home
  • Recipes
  • Wine Education
  • recommended cookware
  • About
  • Contact us
  • Online course log in
  • Home
  • Recipes
  • Wine Education
  • recommended cookware
  • About
  • Contact us
  • Online course log in
  • Home
  • Vegetables & Sides
  • Provencal tomatoes

Provencal tomatoes

Posted on Feb 7th, 2018
by Stephane
Categories:
  • Vegetables & Sides
provencal tomatoes

Provencal tomatoes are delicious halved tomatoes filled with a mix of breadcrumbs garlic, parsley and olive oil. The provencal tomatoes are then broiled in the oven and serve as a side dish or appetizer. they pair nicely with grilled meat and fish.

These stuffed tomatoes are very popular in the south of france and you will find them a lot of time on the side of many bistro and restaurants plates. the combination of flavor between the tomatoes the garlic, parsley and olive oil is just delicious and you will be coming back for more. if you are vegetarian they will go nicely as a little platter for appetizers.

Cooking time; 7 minutes to pre cook the tomatoes and  and additional 5 to 6 minutes in the oven to cook the breadcrumbs parsley and garlic mix

Ingredients needed for 4 people:

6 ripe tomatoes chopped in half

2 cloves of garlic (finely chopped)

50 grams / 0.41 cups of quality breadcrumbs

3 to 4 tablespoons chopped parsley

3 tablespoons of olive oil

Salt and pepper for the seasoning

Directions:

Mise en place ( food preparation)

  • chop finely the garlic and parsley
  • weigh the breadcrumbs
  • Cut each tomato in half and seed them with a spoon as shown on the video.

Prepare the breadcrumbs stuffing:

  • Mix all of the breadcrumbs in a preparation bowl
  • add the the parsley, garlic and olive oil.
  • when done mix well with a spoon to make sure you have an even mixture not to dry not to wet

Season the halved tomatoes:

  • Lay all of the tomato on a tray
  • season lightly with salt and pepper

when done pre cook the tomatoes:

  • Warm up a frying pan on medium heat with 2 spoon of olive oil
  • place all of the tomatoes face down and leave to cook gently for 6 to 7 minutes.
  • after 6 to 7 minutes turn the tomatoes over  and leave for another minute to cook on the other side.
  • when ready take the tomatoes out of the pan and place them the baking tray or whatever dish you want to use to finish cooking the tomatoes in the oven.

Add the stuffing and finish cooking the tomatoes:

  • add a teaspoon of stuffing on each halved tomatoes and if you like finish off with a drizzle of olive oil on top ( optional)
  • Place the tray with the tomatoes in a preheated oven( with the top elements on ) at 180 degrees celsius / 356 F and leave to cook for a further 4 to 5 minutes until the breadcrumbs is nice and golden on top.
  • when cooked serve warm as a side or appetizers

Check the Tutorial video here:




(Visited 3,275 times, 3 visits today)
  • french cooking
  • french food
  • french recipes
  • french vegetarian recipe
  • provencal tomatoes
  • the french cooking academy

Stephane

One Comment Hide Comments

ruanailan95 says:
September 28, 2018 at 4:08 am

looks delicious!

Log in to Reply

Add Your Comment Cancel reply

You must be logged in to post a comment.

Search for a recipe

Join our cooking school

enroll in our online course get started with french cooking
Chicken recipes

Chicken recipes

Comfort food

Comfort food

culinary school

culinary school

Fish and seafood

Fish and seafood

French articles, wine, food, guides

French articles, wine, food, guides

French cooking basics

French cooking basics

How to recipes

How to recipes

Meat dishes

Meat dishes

online cooking classes

online cooking classes

Sauces & Stocks

Sauces & Stocks

Soups and consommés

Soups and consommés

Starters and salad

Starters and salad

Subscriber's recipes

Subscriber's recipes

Sweets and Dessert

Sweets and Dessert

Vegetables & Sides

Vegetables & Sides

About Stephane

About Stephane

Hi, I’m Stephane. Self-taught cook, You Tube creator and a passionate French culinary instructor.

Five years ago, I set out to master the art of French cooking from my kitchen. I have spent thousands of hours studying and practicing the techniques taught in the most exclusive culinary schools in France and from classics like Escoffier’s Guide Culinaire.
My mission is to make learning to cook French cuisine accessible and easy for the home cook. My unique approach to teaching the secrets of French cuisine has accumulated over 16 million views online and forged a community of cooking enthusiasts across the globe.

Latest Wine Education Podcasts

  • Introduction to Bordeaux July 1, 2019
  • Wine Production June 27, 2019
  • Tasting from Languedoc Roussillon May 1, 2019

Your top 10 French recipes

  • Chicken chasseur recipeChicken chasseur recipe (84,668)
  • How to make a Gratin DauphinoisHow to make a Gratin Dauphinois (61,271)
  • Parisian Hot ChocolateParisian Hot Chocolate (44,731)
  • Essential guide to Crème BrûléeEssential guide to Crème Brûlée (43,923)
  • How to make a French Custard Pie (Flan parisien)How to make a French Custard Pie (Flan parisien) (40,175)
  • Boeuf Bourguignon recipe (red wine beef stew)Boeuf Bourguignon recipe (red wine beef stew) (34,969)
  • How to make a Shortcrust Pastry by HandHow to make a Shortcrust Pastry by Hand (32,872)
  • Real good rice pudding recipeReal good rice pudding recipe (32,776)
  • How to make a mayonnaise sauceHow to make a mayonnaise sauce (30,494)
  • How to make Beurre Blanc ( butter sauce)How to make Beurre Blanc ( butter sauce) (27,233)

Follow me on

  • Terms and conditions
  • Privacy policy
  • Logout
  • Login
  • Register
  • Cookie Policy

The French Cooking Academy | ALL RIGHTS RESERVED | © 2021

We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
.
Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.

SAVE & ACCEPT