A simple and savory Mediterranean classic: hollowed-out tomatoes filled with a golden stuffing of breadcrumbs, garlic, and Provençal herbs. This light and fragrant dish captures the essence of sunny southern France.
⏱️50 min
📊Easy
👥4 servings
🍽️Main
vegetarianbudget-friendlyfamilylight
Ingredients
8 piècesripe beefsteak tomatoes
150 gstale breadcrumbs
4 goussesgarlic
40 gfresh flat-leaf parsley
1 branchefresh thyme
8 clolive oil
1 pincéesalt
1 pincéepepper
30 gbreadcrumb topping
Instructions
1PREPARE THE TOMATOES: Wash the tomatoes and cut off the tops at the stem. Using a small spoon, gently scoop out the insides of the tomatoes without piercing the skin, reserving the pulp. Place the hollowed tomatoes in an oiled baking dish. Season the inside of each tomato lightly with salt and pepper. Finely chop the reserved pulp.
2PREPARE THE STUFFING: Crumble the breadcrumbs finely with your hands to achieve a granular texture. Peel and crush the garlic using a garlic press or mince very finely. Chop the parsley and strip the thyme leaves. In a mixing bowl, combine the crumbled breadcrumbs, crushed garlic, parsley, thyme, chopped tomato pulp, 4 cl of olive oil, salt, and pepper. Mix well until the stuffing is homogeneous and cohesive.
3FILL THE TOMATOES: Using a spoon, generously fill each hollowed tomato with the stuffing, pressing it down slightly with the back of the spoon. Drizzle a light stream of olive oil over each filled tomato. Sprinkle generously with breadcrumb topping to create a beautiful golden crust when cooked.
4BAKE IN THE OVEN: Preheat the oven to 180°C. Place the tomato dish in the oven and bake for 30 to 35 minutes. The breadcrumb topping should become crispy and golden, and the tomatoes should be tender but not collapse. Check for doneness by gently piercing with a knife tip.
5SERVE: Remove from the oven and let rest for 2 to 3 minutes. Provençal tomatoes are best enjoyed warm or at room temperature. Serve with a fresh green salad or toasted bread. They are also excellent the next day, served cold.