Julia Child’s Provencal Tomatoes

Julia Child’s Provencal Tomatoes are something you’ll make on repeat. It takes only a few common ingredients, and the result is juicy, herby, and crispy-topped stuffed tomatoes. Unlike some of Julia Child’s recipes, this one is no-fuss, making it a great option for any weeknight dinner.

If you’re looking for more tasty but effortless sides, then you should check these out: Asparagus with Hollandaise Sauce, Julia Child’s Recipe, Caprese Melon Salad, and Summer Spinach Salad.

Ingredients to make this Provencal Tomatoes Recipe

Perfect as a side dish for grilled meats, chicken, or fish, these baked Provencal Tomatoes are ideal for summer meals or Mediterranean-inspired dinners. Light, fresh, and full of flavor, this French tomato recipe is a beautiful way to enjoy seasonal produce.

How to make Julia Child’s Provencal Tomatoes?

Set a rack in the upper level and preheat the oven to 400F.

Cut the tomatoes in half crosswise and core them. Over a bowl or the sink if you don’t wish to save the juice, gently squeeze each half to remove the seeds and juice.

With your fingers, clean the cavities of any clinging seeds. Arrange them in a shallow baking dish that fits your tomatoes, cut side up.

If they don’t stand flat, cut a small amount off the bottom of the tomato so that they will sit flat. Season with a sprinkling of salt and pepper.

Stir together the bread crumbs, shallots, Herbes de Provence, Parmesan cheese, and parsley. Add 2-3 Tbsp. of olive oil to moisten the crumbs and toss to coat evenly.

Spoon the stuffing onto the tomatoes, making sure that it goes down inside the tomatoes by pushing it into the cavities, and then mound on top.

Drizzle the tomatoes with olive oil. If making ahead, you can cover and refrigerate at this point or bake for 20 min. until the tops are nicely browned and the tomatoes are hot, but still keep their shape.

Serve them hot in the baking dish or move them carefully to a platter.

Recipe Pro Tips

What are heritage tomatoes?

Heritage tomatoes (also called heirloom tomatoes) are old varieties that have been passed down through generations of gardeners, while supermarket tomatoes all tend to look the same, heritage ones come in all sorts of shapes, sizes, and colours, but the biggest difference is the taste: they’re sweeter and have a more intense tomato taste.

Can stuffed tomatoes be frozen?

Technically, yes, but it’s not ideal. Tomatoes have a very high water content, so once frozen and thawed, they tend to turn quite soft and watery.

How to serve Provencal Tomatoes

Provencal tomatoes are incredibly versatile. They make a great side dish alongside roast chicken, grilled lamb, or a simple steak, as the garlicky, herby topping goes really well with rich meats. If you’re having people over, pop them on a big platter with some crusty bread, a green salad, and a wedge of cheese for an easy, no-stress spread.

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Julia Child’s Provencal Tomatoes

Tara Noland

In this easy Provencal tomatoes recipe, juicy tomatoes are combined with olive oil, parsley, and herbs de Provence, creating a bright, aromatic topping with a lightly crisp texture. The result is a delicious balance of juicy, tender tomatoes and a golden, herb-infused crust. The perfect side dish!

5 from 2 votes

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Side Dishes

Cuisine French

Servings 6 Servings

Calories 161 kcal

Ingredients

 

• 3 Large firm ripe tomatoes
• Salt and freshly ground pepper

For the Stuffing

• 1 cup bread crumbs homemade preferably
• 2 Tbsp. minced shallots
• 1 tsp. dried Herbes de Provence
• 3 Tbsp. freshly grated Parmesan cheese
• 2 Tbsp. chopped fresh parsley
• 3 Tbsp. olive oil plus more for drizzling

Instructions

 

• Set a rack in the upper level and preheat the oven to 400F.
• Cut the tomatoes in half crosswise and core the tomatoes. Over a bowl or the sink if you don’t wish to save the juice, gently squeeze each half to remove the seeds and juice.
• With your fingers, clean the cavities of any clinging seeds. Arrange them in a shallow baking dish cut side up.
• If they don’t stand flat, cut a small amount off the bottom of the tomato so that they will sit flat. Season with a sprinkling of salt and pepper.
• Stir together the bread crumbs, shallots, Herbes de Provence, Parmesan cheese, and parsley. Add 2-3 Tbsp. of olive oil to moisten the crumbs and toss to coat evenly.
• Spoon the stuffing onto the tomatoes, making sure that it goes down inside the tomatoes by pushing it into the cavities, and then mound on top.
• Drizzle the tomatoes with olive oil. If making ahead, you can cover and refrigerate at this point or bake for 20 min. until the tops are nicely browned and the tomatoes are hot, but still keep their shape.
• Serve them hot in the baking dish or move them carefully to a platter.

Equipment

Bakeware Set, Ceramic Baking Dish, Set of 3

Extra Thick Silicone Trivet Mat for Hot Dishes, Set of 3

1 LT Cold Press Extra Virgin Olive Oil

Nutrition

Serving: 1Calories: 161kcalCarbohydrates: 18gProtein: 4gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 7gCholesterol: 2mgSodium: 232mgFiber: 2gSugar: 4g

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

Tried this recipe?Let us know how it was!

Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.