Best 9 Tomates à La Provençale Tomato Provençal Recipes

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**Tomates à la Provençale: A Classic French Dish with a Burst of Provencal Flavors**

Embark on a culinary journey to the sun-drenched region of Provence, France, with the enticing dish of Tomates à la Provençale. This classic Provencal dish showcases fresh, ripe tomatoes stewed in a flavorful sauce brimming with aromatic herbs, garlic, and olive oil, capturing the essence of Provençal cuisine. Discover two variations of this delectable dish: a traditional version featuring juicy tomatoes simmered in a rich tomato sauce, and a modern twist that incorporates roasted tomatoes for an intense depth of flavor. Both recipes promise an explosion of Provencal flavors, transporting you to the heart of this vibrant region with every bite. Get ready to tantalize your taste buds and experience the culinary magic of Tomates à la Provençale.

Check out the recipes below so you can choose the best recipe for yourself!

PROVENCAL TOMATOES



Provencal Tomatoes image

Provided by Ina Garten

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 11

6 ripe tomatoes (2 1/2 to 3-inches in diameter)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
1/4 cup minced scallions, white and green parts (2 scallions)
1/4 cup minced fresh basil leaves
2 tablespoons minced fresh flat-leaf parsley
2 teaspoons minced garlic (2 cloves)
1/2 teaspoon fresh thyme leaves
Kosher salt
Freshly ground black pepper
1/2 cup grated Gruyere cheese
Good olive oil

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the cores from the tomatoes, removing as little as possible. Cut them in half crosswise and, with your fingers, remove the seeds and juice. Place the tomato halves in a baking dish.
  • In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme, and 1 teaspoon salt. Sprinkle the tomato halves generously with salt and pepper. With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture. Bake the tomatoes for 15 minutes, or until they're tender. Sprinkle with the cheese, drizzle with olive oil, and bake for 30 seconds more. Serve hot or at room temperature.

TOMATES à LA PROVENçALE - TOMATO PROVENçAL)



Tomates à la Provençale - Tomato Provençal) image

With the freshness from the herbs, this side dish is a perfect summer recipe!

Provided by Francine Lizotte

Categories     Vegetables

Time 10m

Number Of Ingredients 11

1 large tomato, washed and halved
1/4 c panko bread crumbs
1 Tbsp parmesan cheese, grated
1 large clove garlic, pressed
2 large basil leaves, chiffonade
1/2 Tbsp fresh chives, chopped
1 Tbsp flat or curly leaf parsley, chopped
freshly ground black pepper, to taste (i always use mixed peppercorns)
1 small pinch ground himalayan sea salt, or to taste
1 1/2 Tbsp extra virgin olive oil
cayenne pepper, to taste

Steps:

  • 1. Cut tomatoes in half; set aside. Mix in a bowl bread crumbs, parmesan cheese, garlic, basil, chives, parsley, freshly ground black pepper, sea salt and oil. Stir the ingredients until well blended.
  • 2. Wrap half tomato in aluminum foil and created a retaining wall or a bouquet. Spoon the mixture and cover the entire surface; sprinkle with cayenne pepper. Place on a cookie sheet lined with a silicone mat and bring to the grill. Cook on indirect heat for 5 minutes at 500ºF. In the oven, bake at 350ºF for 10-15 minute, then turn broiler on, and cook until top is browned. Serve immediately
  • 3. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=HYj1vWqHuaI

TOMATOES A LA PROVENCALE



Tomatoes a La Provencale image

This recipe has been submitted for play in ZWT8 - France, from the CUISINE-FRANCE website. Tomatoes a la Provencale is a recipe from the Provence region. The tomatoes are stuffed with bread crumbs and garlic, then baked in the oven. It is recommended that this dish be served as a starter or as a side dish accompanied with a nice Rosé.

Provided by Baby Kato

Categories     Low Protein

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

olive oil
6 tomatoes
1/2 cup breadcrumbs, fresh
2 tablespoons basil, minced fresh
2 tablespoons fresh parsley leaves, minced fresh
1 garlic clove, mashed
3 tablespoons shallots, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon thyme

Steps:

  • Preheat your oven to 400ºF.
  • Remove the stems of the tomatoes and cut the tomatoes in half.
  • Next, scrape out the seeds and juice, season the tomatoes with salt and pepper and set aside until needed.
  • Blend the rest of the ingredients together in a bowl and fill each of the tomatoes with the mixture then sprinkle the tomatoes with olive oil.
  • In a baking or gratin dish arrange the tomatoes not close to each other and bake in a 400º F degree oven for 15 minutes.
  • Enjoy!

Nutrition Facts : Calories 62.9, Fat 0.8, SaturatedFat 0.1, Sodium 267.3, Carbohydrate 12.4, Fiber 2, Sugar 3.8, Protein 2.5

TOMATES à LA PROVENçALE (TOMATOES PROVENCAL)



Tomates à la Provençale (Tomatoes Provencal) image

With the freshness from the herbs, this side dish is a perfect summer recipe!

Provided by Francine Lizotte

Categories     Vegetables

Time 10m

Number Of Ingredients 11

1 large tomato, washed and halved
1/4 c panko bread crumbs
1 Tbsp parmesan cheese, grated
1 large clove garlic, pressed
2 large basil leaves, chiffonade
1/2 Tbsp fresh chives, chopped
1 Tbsp flat or curly leaf parsley, chopped
freshly ground black pepper, to taste (i always use mixed peppercorns)
1 small pinch ground himalayan sea salt
1 1/2 Tbsp extra virgin olive oil
cayenne pepper, to taste

Steps:

  • 1. Cut tomatoes in half; set aside. Mix in a bowl bread crumbs, parmesan cheese, garlic, basil, chives, parsley, freshly ground black pepper, sea salt and oil. Stir the ingredients until well blended.
  • 2. Wrap half tomato in aluminum foil and created a retaining wall or a bouquet. Spoon the mixture and cover the entire surface; sprinkle with cayenne pepper. Place on a cookie sheet lined with a silicone mat and bring to the grill. Cook on indirect heat for 5 minutes at 500ºF. or in the oven at 350ºF for 10-15 minute. Turn broiler on, and cook until top is browned
  • 3. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=HYj1vWqHuaI

TOMATOES PROVENCAL



Tomatoes Provencal image

This crumbly baked tomato dish goes well with roasted chicken, grilled steak, or pan-roasted fish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 7

1 1/2 cups fresh plain breadcrumbs
1/4 cup grated Parmesan
1 tablespoon finely grated lemon zest
Leaves from a few sprigs fresh thyme
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
4 large tomatoes cut into 1/2-inch slices

Steps:

  • Preheat oven to 400 degrees. Lightly oil a 2-quart baking dish. In a bowl, combine breadcrumbs, Parmesan, zest, thyme leaves and oil; season with coarse salt and ground pepper.
  • Arrange tomatoes, in prepared baking dish, overlapping slightly; season with salt and pepper. Top with breadcrumb mixture. Bake until tomatoes are tender and crumbs are golden brown, 15 to 20 minutes.

Nutrition Facts : Calories 284 g, Fat 11 g, Fiber 4 g, Protein 9 g

TOMATES A LA PROVENCALE (BAKED TOMATOES)



Tomates A La Provencale (Baked Tomatoes) image

Provided by Patricia Wells

Categories     easy, side dish

Time 1h10m

Yield Eight servings

Number Of Ingredients 6

8 (about 2 pounds) ripe, round tomatoes, cored and halved
Salt and freshly ground black pepper to taste
8 cloves garlic, peeled
3/4 cup freshly ground bread crumbs
A handful fresh, flat-leaf parsley, finely minced
3 tablespoons extra-virgin olive oil

Steps:

  • Preheat the oven to 400 degrees.
  • Arrange the tomatoes, cut side up, in a large baking dish. (Unless the tomatoes are exceptionally watery, do not seed or drain them; they will better hold their shape and the natural juices will mingle nicely with the garlic and herbs.) Season generously with salt and pepper. Slice the garlic into thin chips and sprinkle over the tomatoes. Combine the bread crumbs and parsley, and scatter the mixture over the tomatoes. Drizzle them with oil.
  • Bake, uncovered, for one hour, or until the tomatoes are soft, browned and sizzling. Serve immediately.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 8 grams, Fiber 12 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 2163 milligrams, Sugar 25 grams

TOMATOES PROVENCAL



Tomatoes Provencal image

Provided by Jacques Pepin

Categories     dinner, weekday, side dish

Time 14m

Yield 6 servings

Number Of Ingredients 6

6 tomatoes, very ripe, about 2 1/2 pounds
1 cup lightly packed parsley leaves
4 cloves garlic, peeled and crushed
4 tablespoons olive oil or vegetable oil
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt

Steps:

  • Remove and discard stems from the tomatoes and cut in half crosswise (parallel to stem end). Chop the parsley and garlic together to make persillade. There should be 1/2 cup.
  • Preheat oven to 250 degrees.
  • In each of two heavy skillets heat about 1 tablespoon of the oil until very hot. Put the tomatoes cut side down in the skillets and cook over high heat about 2 minutes, covered, until the tomatoes soften slightly. Arrange the tomatoes cut side up in a gratin dish suitable for serving. Sprinkle with the pepper and salt.
  • To the drippings in the pan add the remainder of the oil and the persillade. Mix 10 to 15 seconds to cook slightly; divide equally and spread on top of the tomatoes. Put the tomatoes in the warm oven for a few minutes before serving. If the tomatoes must wait 30 minutes or more before being served, saute as directed and keep warm in a 180-degree oven, but don't add the persillade until serving time.

Nutrition Facts : @context http, Calories 109, UnsaturatedFat 8 grams, Carbohydrate 6 grams, Fat 9 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 206 milligrams, Sugar 3 grams

JULIA CHILD'S PROVENçALE TOMATO SAUCE



Julia Child's Provençale Tomato Sauce image

This is an under-the-radar basic from Julia Child's "Mastering the Art of French Cooking," featured in a New York Times article about readers' favorite Child recipes. It is a tomato sauce with onions, garlic and basil, raised high with a perfumed whiff of orange peel and coriander seed. Make it when the farmers' market is overflowing with good tomatoes, freeze it in plastic bags, and use it until there is no more. It is a combination of two things Mrs. Child loved: good technique and fresh Provençal flavors. It is a great recipe.

Provided by Julia Moskin

Categories     dinner, one pot, main course

Time 1h30m

Yield About 1 quart

Number Of Ingredients 14

1/4 cup olive oil
2/3 cup finely minced yellow onions
Kosher salt and black pepper
4 teaspoons all-purpose flour
5 to 6 pounds ripe tomatoes, quartered
1/8 teaspoon sugar, plus more to taste
4 cloves garlic, minced or put through a press
A large herb bouquet: 8 sprigs parsley, 1 bay leaf and 4 sprigs thyme, all tied in cheesecloth
1/4 teaspoon fennel seeds
1/2 teaspoon dried basil, oregano, marjoram or savory
Large pinch saffron threads
1 dozen coriander seeds, lightly crushed
1 2-inch piece dried orange peel (or 1/2 teaspoon granules)
2 to 3 tablespoons tomato paste (optional)

Steps:

  • In a large heavy pot, heat the oil over medium-low heat. Add the onions, sprinkle with salt and cook slowly for about 10 minutes, until tender but not browned. Sprinkle on the flour and cook slowly for 3 minutes, stirring occasionally; do not brown.
  • Meanwhile, fit a food processor with the coarse grating blade. Working in batches to avoid overfilling the machine, push the tomatoes through the feed tube to make a coarse purée.
  • Stir the tomatoes, sugar, garlic, herb bouquet, fennel, basil, saffron, coriander, orange peel and 1 teaspoon salt into the pot. Cover and cook slowly for 10 minutes, so the tomatoes will render more of their juice. Then uncover and simmer for about an hour, until thick. The sauce is done when it tastes thoroughly cooked and is thick enough to form a mass in the spoon. Remove herb bouquet and taste. Season with salt, pepper, sugar and tomato paste, and simmer two minutes more. The sauce may be used immediately, refrigerated or frozen for up to 6 months.

Nutrition Facts : @context http, Calories 40, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 2 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 225 milligrams, Sugar 3 grams

TOMATES à LA PROVENçALE



Tomates à la Provençale image

Nothing tastes so good to me as the intense flavor of a fresh tomato, picked at the height of summer, cooked down and seasoned with fresh parsley, garlic, and olive oil. This recipe exemplifies southern-French vegetable cooking at its best. I have served these tomatoes as an accompaniment to roast lamb (see page 234) or, in the summer, as a scrumptious first course. They are also great with lox, bagels, and cream cheese to break the fast of Yom Kippur.

Yield 6 to 8 servings

Number Of Ingredients 6

6 ripe but firm tomatoes (beefsteak are great for this), cored and cut in half horizontally
Coarse salt and freshly ground pepper to taste
1/2 cup olive oil
2 tablespoons sugar
5 cloves garlic, minced
3/4 cup chopped fresh flat-leaf parsley

Steps:

  • Set a strainer in a bowl, and carefully squeeze the juice and the seeds out of the tomatoes, letting the juice drop into the bowl and reserving it. Discard the seeds. Season the cut sides of the tomatoes with coarse salt and freshly ground pepper.
  • Heat the oil in a large nonstick skillet. When very hot and beginning to smoke, carefully place the tomatoes, skin side down, in the oil. You may have to do this in batches so as not to crowd the pan. The tomatoes should not be touching. Sear until the skin starts to brown, about 10 minutes.
  • Sprinkle the sugar over the cut sides, and flip, continuing to cook over high heat. When the tomatoes are caramelized and beginning to turn very dark, remove to a serving plate, and sprinkle the garlic and parsley over the top.
  • Pour the reserved tomato juice into the pan, and reduce by half. Pour the reduced juice over the tomatoes, and serve warm or at room temperature.

Tips:

  • Choose ripe, flavorful tomatoes. This is essential for making the best tomates à la provençale. Look for tomatoes that are deep red in color and have no blemishes.
  • Use fresh herbs. Fresh herbs, such as basil, thyme, and oregano, add a lot of flavor to this dish. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use only half the amount.
  • Don't overcrowd the pan. When cooking the tomatoes, be sure to leave some space between them so that they can cook evenly.
  • Cook the tomatoes over medium heat. This will help them to cook through without burning.
  • Season the tomatoes to taste. Once the tomatoes are cooked, taste them and add salt and pepper as needed.

Conclusion:

Tomates à la provençale is a delicious and easy-to-make dish that is perfect for a summer meal. It can be served as an appetizer, side dish, or main course. If you are looking for a flavorful and healthy dish that is sure to impress your guests, then you should definitely try tomates à la provençale.

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