Provencal Tomatoes

Next Tuesday is Bastille Day. Bastille Day marks the beginning of the French Revolution back in 1789. I love to celebrate by making a French meal. Many people are intimidated by cooking French food, but some of the best French food is just simple fare that anyone can prepare.

Provencal Tomatoes 

My Provencal Tomatoes are simple and yet so French and delicious. These tomatoes are the perfect side dish to accompany a great chicken or other meat dish. They are equally delicious as a main star for a vegetarian meal. I love to serve them alongside garlic chicken or on a bed of lightly dressed arugula and spinach as light vegetarian lunch or dinner.

Provencal Tomatoes
I like to use store bought tomatoes on the vine. These are the perfect size and they are firm enough to hold their shape when cooked. As you know, many store bought tomatoes are watery and flavorless, but this recipe can make even store bought tomatoes into stars.

how good is that

Provencal Tomatoes
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  1. 8 Tomatoes
  2. 4 cloves minced garlic
  3. ½ shallot
  4. ¼ cup chopped flat leaf parsley
  5. ¼ cup chopped fresh basil
  6. ¾ cup panko breadcrumbs
  7. ¾ cup Parmesan cheese
  8. ¼ olive oil
  9. ½ can white beans, like great northern beans
  10. salt and pepper to taste
  1. Preheat oven to 400 degrees.
  2. Start by cutting tomatoes in ½ so that you have a top and bottom half.
  3. Scoop out the insides of the tomatoes and discard the seeds. Save the pulp and chop it coarsely.
  4. Mix all remaining ingredients together with the tomato pulp.
  5. Stuff each tomato half with the filling so that each is full and mounded. Place tomatoes in a baking pan and drizzle with olive oil.
  6. Bake for 25-30 minutes, until the tops are brown and tomatoes are cooked. Serve hot or at room temperature.
Shaun Myrick

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