Tomates a la Provençale

Difficulty: very easy. Preparation time: 40 mins.

  • Tomatoes
  • Herbes de Provence
  • Dry bread crumbs
  • Parsley
  • Salt, pepper
  • Garlic
  • Olive oil
  1. Cut the tomatoes in half, salt them and turn them on a plate to let them drain for about 15 minutes.
  2. Mix in a bowl the parsley, garlic, herbes de Provence and dry bread crumbs finely.
  3. In a large pan heat a little oil, put the tomatoes face up, and take them 2 min over high heat. Turn them over, salt and pepper and put them on a baking dish.
  4. Cover them with a large amount of the mix of parsley, garlic and bread crumbs. Sprinkle with a drizzle of oil. Bake in the oven at 220 ° C (thermostat 7-8) for 20 minutes.

You can also make the plate with half tomatoes, half round zucchinis.

Bon appétit!

Mathilde Causse
Institut National de la Recherche Agronomique (INRA, Avignon)
My favourite tomato moment

When we harvest the first ripe tomato every year, I follow some trials with hundreds of tomato plants. The start of tomatoes means new interesting results on their genetics and diversity.

Profile: Marmande
Growth region:
South west of France
Size (in g):
150-200 g
Basic taste:
equilibrated sweet/ acid
soft and juicy