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Tomatoes Provençal

Serves 6
Time 20 min
Ideal as side dish or brunch feature, these easy-to-prepare tomatoes can be served either warm or at room temperature. Stuffed with a simple mix of bread crumbs (panko in this case for a better crunch), finely minced garlic and chopped parsley and then drizzled with a little bit of olive oil, they look as good as they taste.
Ingredients
  • 6 medium beefsteak tomatoes
  • 1/4 teaspoon fine sea salt
  • 1/8 ground black pepper
  • 1/2 bunch fresh flat-leaf parsley, finely chopped
  • 1 1/2 cup panko bread crumbs
  • 6 cloves garlic, thinly sliced
  • 6 teaspoons extra-virgin olive oil
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Method

Preheat the oven to 300°F.

Slice the top off each tomato, about one inch from top. Using a small spoon, scoop inside removing all seeds and center. 

Place in a baking dish standing up.

In a large mixing bowl, toss parsley, breadcrumbs and minced garlic together. 

Add salt and some fresh pepper. 

Fill insides of tomatoes with breadcrumb mix to top. 

Sprinkle each tomato with 1 teaspoon of olive oil. 

Bake for 10-15 minutes or until lightly brown on the top and heated through. 

These tomatoes can either be served warm or let cool and served at room temperature.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 6 medium beefsteak tomatoes
  • 1/4 teaspoon fine sea salt
  • 1/8 ground black pepper
  • 1/2 bunch fresh flat-leaf parsley, finely chopped
  • 1 1/2 cup panko bread crumbs
  • 6 cloves garlic, thinly sliced
  • 6 teaspoons extra-virgin olive oil
Shop with Prime

Exclusively for Prime members in select ZIP codes.