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Stuffed Tomatoes Provençal

(recipe, Anna Conley)


From: Recipe by Kathy Gunst October 1998 from Kitchen Gardener issue #17


  1. 4 medium ripe tomatoes
  2. 1 Tbsp. olive oil
  3. 1 medium onion, finely chopped
  4. 2 cloves garlic, minced
  5. ¼ cup chopped parsley
  6. ¼ cup fresh basil, cut into thin strips
  7. 1 Tbsp. fresh thyme
  8. 3 Tbsp. olive purée
  9. Salt
  10. Freshly ground pepper
  11. ¼ cup fresh breadcrumbs
  12. 4 tsp. basil-flavored oil or olive oil
  13. Basil leaves for garnish


  1. Preheat the oven to 400°F. Stem the tomatoes and cut them in half widthwise. Use a small knife or a spoon to re­move about 2 Tbs. of pulp from each half. Chop the pulp finely and reserve. Place the toma­toes in a shallow roasting pan.
  2. Pour the olive oil into a medium skillet over moderate heat. Add the onion and garlic and cook for 3 min., stirring frequently to prevent browning. Add the reserved tomato pulp, half the parsley and basil, and the thyme, and cook another 3 min., stirring frequently. Add 1-½ Tbs. olive purée, stir well, and remove from the heat. Add the remaining parsley and basil and season with salt and pepper.
  3. Spread ½ tsp. olive purée in the bottom of each tomato. Divide the stuffing among the 8 tomato halves and top each with ½ Tbs. bread­­crumbs. Drizzle the top of each tomato with ½ tsp. basil oil. Bake the tomatoes for 15 min. and serve hot or at room temperature with a garnish of basil leaves.