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Closeup view of Roasted Tomatoes Provencal on a white plate with fresh parsley

Roasted Tomatoes à la Provençal

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Roasted Tomatoes à la Provençal, a summer delicacy superb in its simplicity. And a favorite of Julia Child.


Units Scale
  • 4 large vine-ripened tomatoes
  • 1 1/2 cups fresh white breadcrumbs (crusts removed)
  • 2 scallions or green onions, minced (white and green parts)
  • 1/4 cup fresh basil leaves, minced
  • 2 tablespoons fresh parsley, minced
  • 2 cloves garlic, minced
  • 1/2 teaspoon fresh thyme leaves, minced
  • 1/2 cup freshly grated Parmesan cheese
  • salt and freshly ground pepper to taste
  • olive oil


  1. Preheat the oven to 400-degrees.
  2. Butter a 2-quart baking dish and set aside.
  3. Slice 4 tomatoes in half and remove seeds with the tip of a knife. Place into the baking dish, cut side up.
  4. In a bowl combine the breadcrumbs, green onions, basil, parsley, garlic and thyme leaves and 1 teaspoon salt. Using a spoon, fill the tomatoes and mound each tomato with the breadcrumb stuffing.
  5. Bake the tomatoes in a 400-degree oven for about 15 minutes or until they are tender.  Remove from the oven and sprinkle with Parmesan cheese and drizzle with a good quality olive oil. Return to the oven and bake for an additional minute — or until the cheese begins to melt. Garnish with fresh sprigs of basil and thyme.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Side
  • Method: Bake
  • Cuisine: French


  • Calories: 281 calories
  • Sugar: 2 g
  • Sodium: 932 mg
  • Fiber: 1 g
  • Protein: 21 g