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Tomates à la Provençale

Tomates à la Provençale

Summer ripe tomatoes are stuffed with a garlicky and herbaceous filling and roasted until tender.
Prep Time 10 mins
Cook Time 15 mins
Course Main Course
Servings 4


  • 1 food processor
  • 1 oven safe baking dish or cast iron skillet


  • 3-4 tomatoes
  • 1 shallot
  • 1 tbsp fresh parsley
  • 2-3 garlic cloves
  • ½ cup parmesan cheese
  • 2 tbsp olive oil
  • ½ cup Pork Panko


  • Preheat the oven to 40 degrees.
  • Cut your tomatoes in half. Use a spoon to remove the seeds from the tomatoes. Place the tomatoes cut side down onto a paper towel lined plate and allow the excess juices to drain.
  • Add your parsley, garlic, and shallot to a food processor and pulse until a fine texture.
  • Add the parsley mixture to a bowl along with the panko, parmesan, and olive oil. Mix to combine.
  • Add the filling to the tomatoes. Place the tomatoes into an oven safe baking dish.
  • Bake the tomatoes for 10-15 minutes or until the top is golden brown and the tomatoes are slightly slumped.
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