Tomatoes Provencale

It was the end of the summer and I wanted to bring a side dish to my parents house for dinner. I had a TON of tomatoes and wanted to showcase them. Why not find out what Julia Child would do?

I referred to Julia Child’s Tomatoes Provencale recipe. It was simple, delicious, and could be made the night ahead.

It is a vegetable AND a starch! And the best part is you can adjust to whatever herbs, seasoning, ingredients you like!

This recipe is a true classic. I grew up eating these from time to time and I remembered how good they were when I made them recently.

Your whole house fills with the smell of tomato, garlic, herb, and breadcrumb.

Doesnt this look amazing?

Here was our plate from dinner that night…..trust me – it was all delicious!

Here is the cross-section of the tomato……I stuff the cavity deep to get more breadcrumbs in my tomato.

These tomatoes are completely amazing. So delicious and elegant without even trying. What a great way to enjoy the flavor of your late-season tomatoes!

Tomatoes Provencale

Ingredients

• 3 large firm ripe tomatoes
• Salt and freshly ground pepper
• 1 to 1 1/2 cups fresh bread crumbs
• 2 Tbs minced shallots
• 1 tsp dried herbes de Provence (or whatever herbs you like!)
• 3 Tbs freshly grated Parmesan cheese
• 2 to 3 Tbs chopped parsley
• 3 to 4 Tbs olive oil

Directions:

Set a rack on the upper-middle level and preheat the oven to 400 F.

Core the tomatoes and cut them in half crosswise. Over a plate or bowl, squeeze each half gently to force out the seeds and juice. With your fingers, clean the cavities of any clinging seeds.

Arrange in the baking dish cut side up. If any halves are wobbly or tilted, trim a bit off the bottom so that they sit flat in the pan. Season with a sprinkling of salt and freshly ground pepper to taste.

Stir together the bread crumbs, shallots, dried herbs, grated cheese, and chopped parsley in a small bowl. Add 2 or 3 tablespoons of the olive oil, tossing well to moisten the crumbs evenly.

Spoon the stuffing into the tomato halves, pushing it down into the cavities and mounding on top. Drizzle a scant teaspoon of oil over the top of each half.

Bake for approximately 20 minutes, or until the topping has browned and the tomatoes are hot but still keep their shape. Serve hot in the baking dish, or move them carefully to a clean platter.

Notes/Variations
The tomato halves can be stuffed several hours in advance and refrigerated before baking.

You can use store-bought bread crumbs, make your own (which Julie recommends!), or use panko.

Tags: French, Julie Child, Tomatoes