There’s something irresistible about a dish that feels rustic yet elegant—simple ingredients, big aroma, and a touch of sunshine in every bite. This is also one of the recipes in France, one of the Mediterranean countries.
These Baked Tomatoes With Provençale Stuffing do exactly that. They’re perfect for busy moms who want a no-fuss side dish, apartment renters working with small kitchens, or anyone craving a garden-fresh recipe that tastes like it came straight from the south of France.
Tomatoes bake into soft, juicy cups that hold a fragrant blend of herbs, garlic, and golden breadcrumbs. The moment they come out of the oven… oh, the aroma. It fills your kitchen with warmth and makes the whole meal feel special—even on a weeknight.
Why You’ll Love This Recipe
This dish is quick, affordable, and flexible. You can keep it vegetarian, go gluten-free, or add a sprinkle of cheese for a richer finish. It’s a beautiful way to use ripe tomatoes from your garden or a weekend market haul.
Ingredients You’ll Need
- 6 medium ripe tomatoes
- 1 cup breadcrumbs (regular or gluten-free)
- 2–3 cloves garlic, finely minced
- 3 tbsp fresh parsley, chopped
- 2 tbsp fresh basil or thyme, chopped
- 3 tbsp olive oil
- 1 tbsp grated Parmesan (optional)
- Salt and black pepper
How to Make It
Start by preheating your oven to 375°F (190°C). Slice the tops off the tomatoes and gently scoop out the seeds. Mix the breadcrumbs, garlic, herbs, olive oil, and optional Parmesan in a bowl. Add a little salt and pepper.
Now spoon the mixture into each tomato—just enough to create a beautiful, domed top. Arrange them in a baking dish, drizzle a touch more olive oil, and bake for 20–25 minutes. They’ll come out golden, fragrant, and perfectly tender.
Serving Ideas
These tomatoes pair beautifully with grilled chicken, salmon, or a simple pasta. You can also set them over quinoa or rice for a light, comforting plant-based meal. They’re lovely warm, but just as good at room temperature—great for gatherings or meal prep.