Tomates à la Provençale

Simple and homey, this traditional recipe from Provence pairs perfectly with a grilled piece of meat or fish in the summer months, when you have an abundance of tomatoes in your garden or, like us, you just can’t help buying up half the stand at your local farmers’ market. (Some people don’t have much self-control in the shoe-buying department. We buy produce.) If you have little bits of hard cheeses like Parmesan lying around—we call them “cheese nubbins”—cut them into pea-size bits and stir them into the persillade (parsley-breadcrumb mixture) to turn this into a meal.

Ingredients

Serves 4 to 6

  • 6 medium heirloom tomatoes, any color (about 2½ pounds / 1.1 kg total), halved across the equator
  • Fleur de sel
  • 6 cloves garlic, peeled but whole
  • Extra-virgin olive oil, as needed
  • 1 large bunch (about 3 cups / 60 g) fresh flat-leaf parsley leaves
  • Leaves from 8 to 10 thyme sprigs
  • 1½ tablespoons salt-packed capers, rinsed, drained, and coarsely chopped
  • 1/2 cup olives coarsely chopped (optional)
  • 3 lightly packed cups (115 g) breadcrumbs, preferably homemade
  • Freshly ground black pepper
  • Fresh basil for garnish

Preparation

1. Preheat the oven to 350°F (175°C).
2. Cut the stem off of each tomato top and remove the core (or just some of it—you don’t want a hole in the bottom of the tomatoes when you fill them) as needed. Using your fingers or the end of a teaspoon, gently remove most of the seeds from the tomato halves without changing their shape.
3. Place the tomatoes cut-side up on a sheet pan and sprinkle liberally with salt. Bake until you can see the tomatoes beginning to release liquid and soften slightly, about 10 minutes (depends on the size and overall ripeness of the tomatoes).
4. Remove from the oven and turn the tomatoes upside down on a wire rack set over a sheet pan to release their extra juices while you make the persillade mixture. Leave the oven on.
5. Smash and use one of the garlic cloves to rub the inside of a large gratin dish (or similar baking dish). Drizzle the dish with olive oil, using your hands to coat the bottom and sides. Using a sharp knife or mezzaluna, finely chop the parsley and remaining garlic. In a medium bowl, combine the parsley/garlic mixture, thyme, capers, olives if using, and bread crumbs. Season the persillade mixture with salt and pepper, drizzle with about ¼ cup (60 ml) olive oil, and toss to coat all the bread crumbs evenly.
6. Place the drained tomatoes in the gratin dish cut-side up. Drizzle lightly with olive oil. Fill and cover each tomato with the persillade mixture so you don’t see any of the tomato inside.
7. Return to the oven and bake until the tomatoes are nicely roasted and the persillade is crisp, 35 to 40 minutes. Serve hot or at room temperature.

Notes

These are best served the day they are made.

Equipment

View all
MezzalunaMezzaluna
Mezzaluna Sale price€300,00
House French Olive Oil
House French Olive Oil Sale price€45,00
Oval Gratin DishOval Gratin Dish
Oval Gratin Dish Sale priceFrom €20,00