Best 7 Tomates A La Provencale Baked Tomatoes Recipes

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In the realm of Provençal cuisine, there exists a delectable dish known as Tomates à la Provençale, a symphony of flavors that captures the essence of the sun-kissed region. These baked tomatoes, also known as tomates provençales, are a quintessential dish of Provence, a region in southeastern France renowned for its bountiful harvests, fragrant herbs, and delectable cuisine.

Tomates à la Provençale is an ode to the humble tomato, transformed into a culinary masterpiece through the magic of simple, fresh ingredients. Whether seeking a delightful appetizer, a vibrant side dish, or even a vegetarian main course, this dish delivers.

Our culinary journey begins with a selection of ripe, juicy tomatoes, their vibrant red hue a testament to their sun-ripened perfection. These tomatoes are then carefully sliced and arranged in a baking dish, ready to be adorned with a luscious mixture of garlic, olive oil, herbs de Provence, salt, and pepper.

As the tomatoes bake in the oven, their natural sweetness melds seamlessly with the aromatic herbs, creating a symphony of flavors that fills the air. The addition of breadcrumbs adds a delightful textural contrast, while the sprinkling of grated Parmesan cheese imparts a rich, nutty finish.

In a separate corner of the culinary world, we stumble upon the intriguing Potage de Tomates à la Provençale, a delightful tomato soup infused with the vibrant flavors of Provence. Fresh tomatoes, onions, garlic, and basil come together in a harmonious dance, creating a velvety smooth soup that warms the soul.

And for those seeking a more substantial meal, the Tian de Tomates à la Provençale awaits. This traditional Provençal vegetable tian is a celebration of seasonal bounty, featuring layers of thinly sliced tomatoes, zucchini, eggplant, and onions, all bathed in a delectable sauce made from olive oil, garlic, herbs, and white wine.

Whether you seek a simple yet elegant appetizer, a comforting soup, or a hearty main course, this collection of recipes pays homage to the culinary traditions of Provence, where the sun-kissed flavors of the region shine through in every bite.

Let's cook with our recipes!

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 (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

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

BAKED TOMATOES WITH GARLIC (TOMATES'A LA PROVENCALE)



Baked Tomatoes With Garlic (Tomates'a La Provencale) image

Looking for something to use up a few fresh tomatoes, and this surfaced. Have yet to try it but am posting it for the Zaar World tour. Would be perfect with roast meat or chicken.

Provided by LAURIE

Categories     Vegetable

Time 18m

Yield 4 serving(s)

Number Of Ingredients 7

2 large tomatoes
1 tablespoon dry breadcrumbs
2 garlic cloves, finely chopped
2 tablespoons chopped fresh parsley
2 -3 tablespoons olive oil
salt & fresh ground pepper
parsley (to garnish)

Steps:

  • Preheat oven to 425.
  • Cut tomatoes in half crosswise amd place on foil lined baking sheet.
  • Mix crumbs, garlic, parsley, salt and pepper.
  • Spoon over the tomato halves.
  • Drizzle generously with olive oil.
  • Bake at top of oven for 8-10 minutes until lightly browned.
  • Serve at once, garnished with parsley.
  • Can be made ahead and baked quickly while you are carving the meat.

Nutrition Facts : Calories 85.5, Fat 7, SaturatedFat 1, Sodium 18.1, Carbohydrate 5.4, Fiber 1.3, Sugar 2.5, Protein 1.2

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.

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

TOMATOES A LA PROVENCALE



Tomatoes a La Provencale image

A roast tomato recipe from the southern region of France. Other than the initial 5-10 seconds, keep the heat as low as possible. You're trying to break down some of the vegetable starch into sugar without destroying the structure of the tomato. By the end (1.5 hours) it should be softened but still hold its shape.

Provided by Da Huz

Categories     Vegetable

Time 1h35m

Yield 8 , 8 serving(s)

Number Of Ingredients 5

4 large tomatoes
1 tablespoon olive oil
1 garlic clove, peeled and finely diced
salt
1 tablespoon chopped parsley

Steps:

  • Slice tomatoes in half. Remove the seeds but leave as much of the flesh as possible.
  • Heat oil in a skillet on medium heat. Place tomatoes cut-side down in the skillet. They should sizzle a little, this will help seal the edges and keep them from sticking.
  • Turn the heat to extremely low and cook 45 minutes. Shake occasionally to ensure that tomatoes are not sticking.
  • Flip tomatoes. Sprinkle each with garlic, salt, and parsley.
  • Cook another 45 minutes on extremely low heat.

Nutrition Facts : Calories 32, Fat 1.9, SaturatedFat 0.3, Sodium 4.9, Carbohydrate 3.7, Fiber 1.1, Sugar 2.4, Protein 0.8

Tips:

  • Choose ripe, firm tomatoes for the best flavor and texture.
  • Use a variety of colors of tomatoes for a visually appealing dish.
  • Don't overcrowd the tomatoes in the baking dish, or they won't cook evenly.
  • Roast the tomatoes at a high temperature for a shorter amount of time to prevent them from drying out.
  • Season the tomatoes with salt, pepper, and herbs before roasting to enhance their flavor.
  • Add other vegetables to the baking dish, such as zucchini, eggplant, or bell peppers, for a more hearty dish.
  • Serve the tomatoes as a side dish, or use them in a variety of dishes, such as pasta, pizza, or soup.

Conclusion:

Tomates a la Provencale is a classic French dish that is easy to make and packed with flavor. The combination of roasted tomatoes, garlic, herbs, and olive oil creates a delicious and versatile dish that can be enjoyed in many different ways. Whether you serve it as a side dish, an appetizer, or use it in another recipe, Tomates a la Provencale is sure to please everyone at the table.

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