Stuffed Tomatoes Provençal

Ripe beef tomatoes hollowed and filled with a savory mixture of breadcrumbs, garlic, herbs, and Parmesan, then baked until the tops are golden and the tomatoes collapse into tender, juicy perfection.

Stuffed Tomatoes Provençal

By Chef B. Boukim

Prep: 25 min · Cook: 35 min · Total: 60 min · Serves 4

Ingredients

  • 8 Large beefsteak tomatoes
  • 1 cup Fresh breadcrumbs (gluten-free if needed)
  • 1/3 cup Parmesan cheese, grated
  • 3 Garlic cloves, minced
  • 3 tbsp Fresh parsley, finely chopped
  • 1 tsp Fresh thyme leaves
  • 4 tbsp Olive oil
  • 1 Shallot, finely diced
  • 2 tbsp Pine nuts, lightly toasted
  • to taste Kosher salt and black pepper

Instructions

  1. Preheat the oven to 375°F (190°C). Lightly oil a baking dish large enough to hold all 8 tomatoes.
  2. Slice the top off each tomato and set aside. Using a small spoon, carefully scoop out the seeds and pulp, leaving a 1/4-inch wall. Reserve the pulp and finely chop it.
  3. Sprinkle the inside of each tomato with salt and turn upside down on a paper towel to drain for 10 minutes.
  4. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the shallot and cook until softened, about 3 minutes. Add the garlic and cook for 30 seconds. Add the chopped tomato pulp and cook for 5 minutes until most liquid has evaporated.
  5. In a bowl, combine the cooled tomato mixture with breadcrumbs, Parmesan, parsley, thyme, pine nuts, and 1 tablespoon olive oil. Season generously and mix until the filling holds together when pressed.
  6. Pat the inside of the tomatoes dry. Spoon the filling generously into each tomato, mounding it slightly on top.
  7. Arrange in the prepared baking dish. Drizzle with remaining olive oil. Add 2 tablespoons of water to the bottom of the dish. Bake for 30-35 minutes until tomatoes are tender and tops are golden brown.
  8. Let rest for 5 minutes before serving. Serve warm or at room temperature, garnished with extra parsley.