Tomatoes Provençal

Tomatoes Provençal
This is a great classic dish of Provençal cuisine: tomato halves topped with a kind of stuffing mixture of breadcrumbs, parsley and garlic.

In this version, they are served on a bed of white rice.
39K 29 4.6
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Last modified on: December 30th 2019

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For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
33 min.36 min.1 hour 9 min.
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Step by step recipe

Stage 1 - 15 min.
Tomatoes Provençal
Peel 4 tomatoes, then cut out and discard the hard stalk end.

Stage 2 - 1 min.
Tomatoes Provençal
Cut the tomatoes in half horizontally.

Stage 3 - 3 min.
Tomatoes Provençal
Sprinkle the tops with fine salt, then turn upside down and stand on a wire rack. Salt the bottoms and leave to drain for a good half hour.

Stage 4 - 5 min.
Tomatoes Provençal
Prepare the stuffing by blending together 30 g parsley (leaves only), 1 garlic clove (peeled), 1 tablespoon herbes de Provence, 50 g breadcrumbs, salt and pepper.

This will give you a nice green crumbly mixture or thick paste.

Set aside.

Stage 5 - 3 min.
Tomatoes Provençal
Preheat the oven to 390°F (200°C).

Butter a gratin dish and spread the 500 g cooked rice evenly in the bottom.

Pour 4 tablespoons olive oil over to stop it drying out too much in the oven.

Stage 6 - 3 min.
Tomatoes Provençal
Pour 2 tablespoons olive oil into a frying pan on high heat. When good and hot, add the tomato halves, cut side downwards.

Fry for 2 or 3 minutes on this side.

Stage 7 - 3 min.
Tomatoes Provençal
Turn the tomatoes and fry for a further 2 or 3 minutes.

Stage 8 - 2 min.
Tomatoes Provençal
Sit the tomatoes on the rice.

Stage 9 - 4 min.
Tomatoes Provençal
Top each tomato with a generous layer of the stuffing mixture, then trickle a little olive oil over.

Stage 10 - 30 min.
Tomatoes Provençal
Bake for about 30 minutes.

Stage 11
Tomatoes Provençal
Serve 2 tomato halves per person on a bed of rice.
In stage 5, it works well if you use meat juices or a little stock in place of the olive oil.
Several days in the fridge, covered with plastic film.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,765 Kcal or 7,390 Kj14 gr84 gr154 gr
88 %5 %8 %23 %
Per 100 g
Energetic valueProteins CarbohydratesFats
160 Kcal or 670 Kj1 gr8 gr14 gr
8 %<1 %1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
441 Kcal or 1,846 Kj3 gr21 gr39 gr
22 %1 %2 %6 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Gluten, Sourdough, Milk
How much will it cost?
  • For 4 people : 5.13 €
  • Per person : 1.28 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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