In the vibrant tapestry of French cuisine, one dish that stands out with its Provencal charm is Tomates à la Provençale. This delightful tomato dish is a symphony of flavors, capturing the essence of the sun-kissed region of Provence. Join us on a culinary journey as we explore two delectable recipes for Tomates à la Provençale. Our first recipe is a classic rendition that showcases the natural sweetness of tomatoes, complemented by garlic, herbs, and a hint of white wine. This timeless dish is perfect for a light lunch or dinner, paired with crusty bread to soak up the savory juices. For those seeking a more robust flavor profile, our second recipe introduces the smoky allure of roasted red peppers, adding a touch of depth and complexity to the tomato base. This variation is sure to impress your taste buds, offering a delightful balance of sweet, smoky, and herbaceous notes. Whether you prefer the classic simplicity of our first recipe or the vibrant intensity of our second, both versions of Tomates à la Provençale promise a culinary experience that will transport you to the heart of Provence.
Here are our top 8 tried and tested recipes!
PROVENCAL TOMATOES
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)
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
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
TOMATES à LA PROVENçALE - TOMATO PROVENçAL)
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
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 PROVENCAL
Provided by Jacques Pepin
Categories dinner, weekday, side dish
Time 14m
Yield 6 servings
Number Of Ingredients 6
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
TOMATES à LA PROVENçALE
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
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 PROVENCAL
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
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
TOMATOES A LA PROVENCALE
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
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 A LA PROVENCALE (BAKED TOMATOES)
Provided by Patricia Wells
Categories easy, side dish
Time 1h10m
Yield Eight servings
Number Of Ingredients 6
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
Tips for the Perfect Tomates à la Provençale:
- Use ripe, flavorful tomatoes. This is key to ensuring your dish is packed with flavor. Look for tomatoes that are deep red and have no blemishes.
- Don't be afraid to use different types of tomatoes. This will add depth and complexity to your dish. Try using a mix of cherry tomatoes, Roma tomatoes, and heirloom tomatoes.
- Roast the tomatoes until they are slightly caramelized. This will intensify their flavor and make them even more delicious.
- Use fresh herbs. Herbs like basil, thyme, and oregano are essential for this dish. Fresh herbs will add a burst of flavor that dried herbs just can't match.
- Don't overcook the tomatoes. You want them to be tender but still retain their shape.
- Serve the tomatoes immediately. This dish is best enjoyed fresh out of the oven.
Conclusion:
Tomates à la Provençale is a classic French dish that is easy to make and bursting with flavor. With its vibrant colors and delicious taste, this dish is sure to impress your guests. So next time you're looking for a simple but elegant dish to serve, give Tomates à la Provençale a try. You won't be disappointed!
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