AI-generated image
Tomates à la provençale
Baked garlic breadcrumb tomatoes
Tomates à la provençale: Provençal halved tomatoes baked under garlic, parsley and breadcrumbs
Tomates à la provençale are the summer side dish of every Provençal kitchen, set out at lunch from June to September beside grilled fish, lamb or an omelette. Ripe tomato halves are baked slowly, cut side up, under a heap of garlic, parsley and olive-oil breadcrumbs until the tomatoes slump and caramelise and the topping crisps. The common mistake is using under-ripe tomatoes, which stay sour and firm. Chef's tip: salt the cut tomatoes and turn them upside down for 15 minutes before topping; they lose excess juice and the crumbs stay crisp.
- Total time
- 55 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 6 large ripe tomatoeshalved across the middle
- ½ tsp salt
- 3 cloves garlicfinely chopped
- 4 tbsp flat-leaf parsleyfinely chopped
- 1 ⅜ oz fresh breadcrumbs
- ½ tsp black pepper
- 3 tbsp olive oil
Shop this recipe on Amazon
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/3 doneStep 1: Scoop out the seeds of the 6 large ripe tomatoes with a teaspoon, sprinkle with the ½ tsp salt and stand them cut side down on a rack for 15 minutes to drain. Heat the oven to 375°F (350°F fan).
15 minStep 2: Mix the 3 cloves garlic, 4 tbsp flat-leaf parsley, 1 ⅜ oz fresh breadcrumbs, ½ tsp dried thyme or herbes de Provence and ½ tsp black pepper with 2 tbsp of the 2 tbsp olive oil.
3 minStep 3: Put the tomatoes cut side up in an oiled dish, press the crumb mix on top and drizzle with the rest of the 1 tbsp olive oil. Bake for 35–40 minutes, until the tomatoes have softened and collapsed slightly and the topping is golden and crisp.
40 min
Nutrition per serving
- Calories
- 140 kcal
- Protein
- 3 g
- Carbs
- 13 g
- Fat
- 9 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tomates à la provençale take?
- About 55 minutes in total: 15 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of large ripe tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sandwich grecKebab baguette
In Paris, a "grec" is the late-night kebab sandwich named after the Greek-run shops that first sold it in the Latin Quarter. On rue de la Huchette and rue Saint-André-des-Arts near Saint-Michel, students queue after a night out for crusty bread or pitta stuffed with meat shaved from a turning spit, lettuce, tomato and onion, a garlicky white sauce, and, the Paris touch, a handful of fries pushed right inside. This home version marinates chicken thighs in spiced yoghurt, sears them hard and slices them thin, with oven fries. It contains milk, egg (in the mayonnaise) and wheat. Chef's tip: slice the meat thinly across the grain after resting; thick chunks don't feel like a grec.
TashmijabiMashed potatoes with stretchy cheese
Potatoes grow well in the cold valleys of Svaneti, and tashmijabi is how families around Mestia turn them into a feast dish: they are mashed hot, then beaten with handfuls of young sulguni until the purée becomes glossy and stretches from the spoon in long strands. It is served with grilled meat, kubdari or simply with pickles and Svan salt. A common mistake is letting the potatoes cool before adding the cheese; they must be piping hot for the cheese to melt and stretch. Chef's tip: keep the pan on a low heat while you beat, and use a firm wooden spoon. Most sulguni uses animal rennet; choose a vegetarian one or use mozzarella.
Georgian
BourrideFish stew with garlic sauce
Bourride is the fish stew of Sète and the Provençal coast, a quieter, creamier cousin of bouillabaisse eaten for Friday lunch and summer dinners by the sea. Firm white fish poaches in a broth of fennel, leek, orange peel and thyme, then the broth is thickened with a rich garlic aïoli until it turns silky and pale gold. It is high in protein and suitable as part of a balanced diet; skip the traditional bread or keep it to one thin slice, and serve with steamed greens. About 400 kcal and 8 g carbohydrate per portion. The usual mistake is letting the broth boil after the aïoli goes in, which splits it like scrambled egg. Chef's tip: use pasteurised egg yolks, and stir the broth over a low heat until it coats a spoon and reaches about 72 °C.