Ina Garten’s Provencal Tomatoes


In the summer, my husband takes care of the tomato plants at his boss’ house for a week while she and her family are on vacation. If we are lucky, we are rewarded with delicious tomatoes that happen to ripen under his watch. πŸ™‚ This year we were so fortunate! The classic combination of tomatoes with herbs and cheese in this side dish was the perfect use for our special tomatoes. I think it would be great with Parmesan cheese in lieu of Gruyere as well. This recipe was adapted from Barefoot Contessa Family Style, via We ate it with pulled chicken sandwiches and corn on the cob- so summery and tasty!

  • 6 tomatoes (2 1/2 to 3 inches in diameter)
  • 1 1/2 cups fresh white bread crumbs (from 5 slices of bread, crusts removed)
  • 1/4 cup minced scallions, white and green parts (2 scallions)
  • 1/4 cup minced fresh basil
  • 2 T minced fresh flat-leaf parsley
  • 2 large cloves of garlic, minced
  • 1/2 to 1 tsp minced fresh thyme
  • coarse salt and freshly ground black pepper
  • 1/2 cup grated Gruyere cheese
  • extra-virgin olive oil
  1. Heat oven to 400 degrees.
  2. Place bread slices in a single layer on a rimmed baking sheet. Toast bread in oven until dry and crispy, about 5 minutes. Pulse crispy bread in a food processor until coarse bread crumbs are formed. Set aside.
  3. Cut cores from tomatoes, removing as little as possible. Slice tomatoes in half crosswise and remove seeds. Place tomato halves in a 9 x 13 baking dish.
  4. In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme, and 1 tsp of coarse salt.
  5. Sprinkle the tomato halves generously with salt and pepper.
  6. Using your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture.
  7. Bake the tomatoes for 15 minutes, or until tender.
  8. Remove from the oven, sprinkle with cheese, drizzle with olive oil, and bake for 2 to 4 minutes more, until cheese is melted and lightly browned.
  9. Serve hot or at room temperature.


One Year Ago:

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

12 responses to “Ina Garten’s Provencal Tomatoes

  1. Lucky, having access to tomatoes. this recipe sounds wonderful, perfect for all the delicious tomatoes we get now.

  2. Josette, this recipe is a keeper for sure :). Mouthwatering. I love stuffed tomatoes.

  3. jessicanadelson

    This was a delicious side dish, very flavorful and pretty in the plate!

  4. Stuffed tomatoes……….here i come !!! πŸ˜‰ saving the recipe, Josette. Thank you for sharing πŸ™‚

  5. Love the photos and recipe! Tomatoes look very appetizing and beautiful, Josette!

  6. I just imagined eating this with a fried egg on top for lunch. πŸ˜€

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