Best 5 Tomatoes Provencal Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Take a culinary journey to the heart of Provence, France, where the sun-kissed tomatoes and fragrant herbs come together to create a dish that embodies the essence of Provencal cuisine. "Tomates Provencal," a classic summer dish, captures the vibrant flavors of the region, with its aromatic blend of garlic, basil, and olive oil, all harmoniously complementing the sweet and juicy tomatoes. Whether you're seeking a light and refreshing appetizer, a vibrant side dish, or a delightful main course, "Tomates Provencal" promises to tantalize your taste buds and transport you to the sun-drenched fields of Provence with every bite.

Here are our top 5 tried and tested recipes!

PROVENCAL TOMATOES



Provencal Tomatoes image

Provided by Ina Garten

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 11

6 ripe tomatoes (2 1/2 to 3-inches in diameter)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
1/4 cup minced scallions, white and green parts (2 scallions)
1/4 cup minced fresh basil leaves
2 tablespoons minced fresh flat-leaf parsley
2 teaspoons minced garlic (2 cloves)
1/2 teaspoon fresh thyme leaves
Kosher salt
Freshly ground black pepper
1/2 cup grated Gruyere cheese
Good olive oil

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the cores from the tomatoes, removing as little as possible. Cut them in half crosswise and, with your fingers, remove the seeds and juice. Place the tomato halves in a baking dish.
  • In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme, and 1 teaspoon salt. Sprinkle the tomato halves generously with salt and pepper. With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture. Bake the tomatoes for 15 minutes, or until they're tender. Sprinkle with the cheese, drizzle with olive oil, and bake for 30 seconds more. Serve hot or at room temperature.

TOMATOES PROVENCAL



Tomatoes Provencal image

Provided by Jacques Pepin

Categories     dinner, weekday, side dish

Time 14m

Yield 6 servings

Number Of Ingredients 6

6 tomatoes, very ripe, about 2 1/2 pounds
1 cup lightly packed parsley leaves
4 cloves garlic, peeled and crushed
4 tablespoons olive oil or vegetable oil
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt

Steps:

  • Remove and discard stems from the tomatoes and cut in half crosswise (parallel to stem end). Chop the parsley and garlic together to make persillade. There should be 1/2 cup.
  • Preheat oven to 250 degrees.
  • In each of two heavy skillets heat about 1 tablespoon of the oil until very hot. Put the tomatoes cut side down in the skillets and cook over high heat about 2 minutes, covered, until the tomatoes soften slightly. Arrange the tomatoes cut side up in a gratin dish suitable for serving. Sprinkle with the pepper and salt.
  • To the drippings in the pan add the remainder of the oil and the persillade. Mix 10 to 15 seconds to cook slightly; divide equally and spread on top of the tomatoes. Put the tomatoes in the warm oven for a few minutes before serving. If the tomatoes must wait 30 minutes or more before being served, saute as directed and keep warm in a 180-degree oven, but don't add the persillade until serving time.

Nutrition Facts : @context http, Calories 109, UnsaturatedFat 8 grams, Carbohydrate 6 grams, Fat 9 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 206 milligrams, Sugar 3 grams

HALIBUT PROVENçAL WITH TOMATOES AND ZUCCHINI



Halibut Provençal with Tomatoes and Zucchini image

Categories     Sauce     Tomato     Bake     Halibut     Zucchini     Brine

Yield serves 4 to 6

Number Of Ingredients 10

3 tablespoons olive oil, plus more for the pan
1 onion, preferably Vidalia, chopped
3 large cloves garlic, finely chopped
1 tablespoon chopped fresh thyme, plus thyme sprigs for garnish
2 small zucchini, chopped
2 tomatoes, cored, seeded, and chopped
20 kalamata or other brine-cured black olives, pitted and halved
1 tablespoon red wine vinegar
Coarse salt and freshly ground black pepper
4 (6-ounce) halibut fillets, skinned, or 1 large (24-ounce) fillet, skinned

Steps:

  • Preheat the oven to 375°F. Brush a shallow, ovenproof casserole with olive oil.
  • To make the sauce, heat the 3 tablespoons oil in a large skillet over medium-high heat. Add the onion and cook until soft and translucent, 2 to 3 minutes. Add the garlic and chopped thyme and cook until fragrant, 45 to 60 seconds. Add the zucchini and tomatoes and sauté until soft, 5 to 7 minutes. Remove from the heat. Add the olives and vinegar. Taste and adjust for seasoning with salt and pepper.
  • To cook the fish, place the halibut in the prepared casserole and turn in the oil to lightly coat; season with salt and pepper. Spoon the vegetable mixture over the fillets. Bake until just opaque in the center, about 10 minutes. Garnish with additional sprigs of thyme.

PROVENCAL STUFFED TOMATOES



Provencal Stuffed Tomatoes image

Recipe adapted from John Besh's My Family Table (Andrews McMeel Publishing; 2011).

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes 12

Number Of Ingredients 7

6 medium or large tomatoes (about 3 pounds total), halved crosswise
Coarse salt and ground pepper
1/2 cup plus 2 tablespoons extra-virgin olive oil
2 cups fresh breadcrumbs, dried
3 ounces Parmesan, freshly grated (3/4 cup)
4 garlic cloves, peeled
1 cup packed fresh basil leaves

Steps:

  • Preheat oven to 350 degrees. On a rimmed baking sheet or in a casserole dish, place tomatoes, cut side up, and season with salt and pepper. Drizzle with 2 tablespoons oil. In a food processor or blender, combine 1/2 cup oil, breadcrumbs, Parmesan, garlic, and basil and process until combined, 20 seconds (mixture should have a wet, crumbly consistency). Season with salt and pepper. Top each tomato half with 1 heaping tablespoon breadcrumb mixture. Bake until tops are browned and tomatoes are warmed through, 20 minutes.

Nutrition Facts : Calories 219 g, Fat 14 g, Fiber 2 g, Protein 5 g, SaturatedFat 3 g

TOMATES à LA PROVENçALE (TOMATOES PROVENCAL)



Tomates à la Provençale (Tomatoes Provencal) image

With the freshness from the herbs, this side dish is a perfect summer recipe!

Provided by Francine Lizotte

Categories     Vegetables

Time 10m

Number Of Ingredients 11

1 large tomato, washed and halved
1/4 c panko bread crumbs
1 Tbsp parmesan cheese, grated
1 large clove garlic, pressed
2 large basil leaves, chiffonade
1/2 Tbsp fresh chives, chopped
1 Tbsp flat or curly leaf parsley, chopped
freshly ground black pepper, to taste (i always use mixed peppercorns)
1 small pinch ground himalayan sea salt
1 1/2 Tbsp extra virgin olive oil
cayenne pepper, to taste

Steps:

  • 1. Cut tomatoes in half; set aside. Mix in a bowl bread crumbs, parmesan cheese, garlic, basil, chives, parsley, freshly ground black pepper, sea salt and oil. Stir the ingredients until well blended.
  • 2. Wrap half tomato in aluminum foil and created a retaining wall or a bouquet. Spoon the mixture and cover the entire surface; sprinkle with cayenne pepper. Place on a cookie sheet lined with a silicone mat and bring to the grill. Cook on indirect heat for 5 minutes at 500ºF. or in the oven at 350ºF for 10-15 minute. Turn broiler on, and cook until top is browned
  • 3. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=HYj1vWqHuaI

Tips:

  • Choose ripe, flavorful tomatoes for the best flavor.
  • Use a variety of colors of tomatoes for a more vibrant dish.
  • Roast the tomatoes at a high temperature for a caramelized flavor.
  • Add fresh herbs and garlic for a delicious and aromatic dish.
  • Serve the tomatoes as a side dish, appetizer, or even as a main course.

Conclusion:

Tomatoes Provencal is a delicious and easy-to-make dish that is perfect for any occasion. With its vibrant colors and flavors, this dish is sure to impress your guests. So next time you're looking for a quick and easy recipe, give Tomatoes Provencal a try!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #side-dishes     #vegetables     #french     #easy     #european     #tomatoes

Related Topics