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Classic French Tomatoes Provencal is an easy and beautiful side dish of oven roasted tomatoes topped with crispy breadcrumbs and herbs.
You’ll love this easy recipe for Tomatoes Provencal, a classic French recipe. Fresh tomatoes, topped with a garlic and herb breadcrumb mixture and good olive oil, are oven roasted for an easy side dish everyone will enjoy!
This easy, tasty, and beautiful recipe for Tomatoes Provencal is one of my favorite things to serve during the winter when I’m really missing good, fresh tomatoes. The oven baked tomatoes are topped with a savory combination of fresh breadcrumbs, garlic, herbs, and olive oil. The topping crisps up beautifully while the tomatoes roast and slump into lovely deliciousness.
This recipe, which originates from the Provencal region of France, is a fantastic way to bring out the delicious flavors of fresh tomatoes any time of year. Provencal cuisine focuses on using fresh ingredients that are treated simply and elegantly to elevate the natural flavors.
It typically includes tomatoes, garlic, peppers, anchovies, olives, and fresh herbs marking its contrast to the rich cuisine for which other French regions are known.
I was inspired to make this recipe after meeting Chef Jacques Pépin in person a few years ago.
BeeBop and I were in Amelia Island, Florida, for a book festival where he was one of the authors invited to present and sign their work. Chef Pépin was also there with his beautiful granddaughter, Shorey, to do a short book signing for the crowd. And I was lucky enough to get to sit with them and talk for a few minutes!
Shorey is a beautiful, articulate, poised young lady and Chef Pépin was so very gracious and down to earth. He has a way of making you feel comfortable immediately – almost like you’d just had a conversation earlier and were continuing to talk.
He signed three books for me (Shorey also signed one!) and pointed out things in each that he thought might be of interest. We talked for a few minutes about our mutual interests of watercolor and cooking. It was an honor and a pleasure to meet them both.
What You'll Love About the Recipe
How to Make Tomatoes Provencal
It’s a great accompaniment for almost any protein; chicken, fish, and lamb all work well.
A great way to use tomatoes during any season.
Simple, budget-friendly ingredients that you can find at any grocery store.
You can scale the recipe to make it for just your family or a large crowd.
Roasting tomatoes brings out the flavors and acidity which is great for the winter months when tomatoes are usually out of season.
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Tomatoes (you can use any tomatoes that are available in this recipe, just make sure they’re ripe but still firm for the best results; I particularly like making this with heirloom tomatoes when they’re in season)
Salt and pepper (the classic seasoning duo heightens all the flavors in the dish)
Day old bread (fresh breadcrumbs from day old bread are always best)
Fresh parsley (adds some color and freshness to the dish; parsley is classic for Tomatoes Provencal but you can also use thyme, rosemary, or chives)
Garlic clove (pairs beautifully with the acidity and sweetness of the tomatoes)
Olive oil (helps bind the mixture together and form a crunchy crust)
You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.
This 8-inch square Pyrex baking dish is a basic item for your kitchen. I use mine constantly!
Pyrex 8-inch Square Baking Dish
How to Make Tomatoes Provencal
Preheat the oven to 400 degrees.
Cut the tomatoes in half through the middle and place them cut side up in a baking dish. Salt and pepper the cut side of each tomato half.
In a food processor, add the bread, parsley, and garlic. Process until you have coarse bread crumbs.
Divide the bread crumb mixture evenly over the tomatoes.
Drizzle the olive oil evenly over the tops of the tomatoes.
Bake for 20-30 minutes or until the breadcrumb mixture has browned and the tomatoes have softened.
Choose tomatoes that are ripe but still feel firm (neither over nor under ripe) for the best flavor. You can judge a good tomato by how plump and heavy it is for its size. This means there is high water content. They should also be free of bruises and mold.
If you don’t have stale bread on hand to make homemade fresh breadcrumbs, you can quickly dry a few slices of bread on a sheet pan in the oven at 350 degrees for a few minutes. When the bread feels dry, it’s ready to be crumbled. If you use breadcrumbs often in your cooking, keep a few slices of stale bread in your freezer. I freeze the end pieces from loaves and defrost them in the microwave as needed. Bake them for a few minutes and process them for crumbs.
If you don’t have fresh garlic and parsley for this recipe, substitute the dried versions and it will still be delicious! For the garlic, use 1/4 teaspoon dried and for the parsley, use 1 teaspoon dried.
Make a mix of tomatoes and zucchini by thinly slicing each, layering in a baking dish, and adding the breadcrumb mixture on top. Bake for about 15 minutes or until the topping is golden brown.
Add some French herbes de Provence or Italian seasoning blend to the topping mixture for a heightened herb flavor.
Purchased breadcrumbs can be used, but fresh is best!
To make this recipe even more flavorful, add 1/4 cup of grated Parmesan cheese to the breadcrumb mixture.
Put any leftovers in a blender with a splash of cream for a delicious creamy tomato soup.
Top with a chiffonade of basil for a burst of herbal freshness.
If you have leftovers, you can store them in an airtight container in your fridge for up to 4 days. When reheating, they will be mushier in texture but still flavorful. Reheat in the oven or air fryer for best results. However, this really is one of those recipes that is best eaten while warm from the oven.
Because tomatoes have a unique fiber structure, they won’t hold up well in the freezer. This recipe is best enjoyed immediately.
Can I double the recipe?
I’ve written the recipe below for two servings, but you can easily multiply the ingredients to serve as many as you’d like. You’re only limited by the size of your baking dish!
Should the tomatoes be peeled?
For this recipe, the skin stays on to help the tomatoes hold their shape and texture while cooking.
How long should the tomatoes be cooked?
It depends on the size of the tomatoes. Roasting may take anywhere from 15 to 30 minutes. Be sure to check on them frequently to make sure they’re soft but still holding their shape.
Can I cook this recipe in an air fryer?
Yes, you can. Set the heat at 375 degrees and cook for 10-15 minutes or until the breadcrumb topping is golden and the tomatoes have softened.
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Classic French Tomatoes Provencal
Classic French Tomatoes Provencal is an easy and beautiful side dish of oven roasted tomatoes topped with crispy breadcrumbs and herbs.
5 from 6 votes
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Cook ModePrevent your screen from going dark
2 medium tomatoes ripe and firm
freshly ground black pepper
2 slices day-old bread
1 tablespoon chopped parsley
2 teaspoon olive oil
Preheat the oven to 400 degrees.
Cut the tomatoes in half through the middle and place them cut side up in a baking dish. Salt and pepper each tomato half.
In a food processor, add the bread, parsley and garlic. Process until you have coarse bread crumbs.
Divide the breadcrumb mixture evenly over the tomatoes.
Drizzle the top of each tomato with olive oil.
Bake for 20-30 minutes or until the breadcrumb topping is golden brown and the tomatoes have softened.
Choose firm, ripe tomatoes that feel heavy for their size.
To make breadcrumbs from fresh bread, dry a few slices in the oven set to 350 degrees for a few minutes. Then process the dried bread for crumbs.
Substitute dried garlic and parsley if necessary. Use 1/4 tsp dried garlic powder and 1 teaspoon dried parsley in place of fresh.
Don’t peel the tomatoes, the skin is necessary to help the tomatoes hold their shape while cooking
Cooking time is variable depending on the size of your tomatoes. Check frequently to ensure that the tomatoes are holding their shape.
This recipe easily multiplies to serve any size crowd.
Can be cooked in an air fryer set to 375 degrees; cooking time will be 10-15 minutes.
This recipe is best served hot and fresh from the oven. However, leftovers may be stored, covered, in the refrigerator for up to 4 days. Reheat in the oven or air fryer for best results.
Tomatoes Provencal isn’t mean for long term storage in the freezer. Because of the unique cellular structure of tomatoes, they’ll break down to a mush when frozen.
Serving: 1 | Calories: 136kcal | Carbohydrates: 19g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 153mg | Potassium: 360mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1194IU | Vitamin C: 20mg | Calcium: 56mg | Iron: 1mg
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
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— This post was originally published on February 25, 2011. It has been updated with additional information.
Lana Stuart is the cook, writer, and founder of Lana’s Cooking. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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March 5, 2011 at 9:05 am
I love eating tomatoes this way, absolutely delicious! Your photo is making me want one for breakfast! :)
Renee (Kudos Kitchen) says:
March 2, 2011 at 9:21 am
I love Laura Calder also. There is something about her easy going, relaxed way that is so appealing. Her recipes are simple and oh so splendid. This one being no exception. I for one am happy that you dropped the egg in the blender (been there, done that) just to be reminded of this simple and elegant side dish. Can’t wait to see what you were trying to mix up in your future post but for now, this one is a winner in my book.
Lana, I love your blog design. Have I ever told you that? Would make a great trivet.
March 2, 2011 at 1:52 pm
Hi Renee! Thanks for the compliment on the blog design. I like it, too, and had in mind a homey family kitchen when I created it. I’ve gotten a little obsessed with Laura Calder lately, recording all her shows and buying her cookbooks. Can’t wait to see what she cooks up next! And about that egg – well today’s post (Old-Fashioned Southern Teacakes) is what I was working on :-)
Lindsey @ Gingerbread Bagels says:
March 1, 2011 at 7:09 am
I love tomatoes provencal but I haven’t made them in such a long time. Yours look so good and now I’m craving them! :)
February 28, 2011 at 1:20 pm
Terrific and classic pairing of traditional flavors! GREG
February 28, 2011 at 1:42 pm
Those classics are always a hit, aren’t they Greg? Good any time with nearly any pairing of protein.
February 26, 2011 at 3:06 pm
I love the show French Food.. my son told me about it, she makes some yummy dishes, can't wait till the really good summer tomatoes come in, wonder what you were making??? sounds like cake!
February 26, 2011 at 1:32 pm
Love the simplicity of this recipe. It looks like a great way to add some flavor to winter tomatoes. Also very pretty on a serving platter. Thanks!
February 26, 2011 at 12:49 pm
Love the idea of these tomatoes as a side dish or a vegetarian meal paired with a salad.
February 26, 2011 at 10:33 am
You are such a tease Lana! I can't wait to see what your making. Bummer about the waste tho. Damn egg!!
This looks like an excellent side dish and one that I need to try. I made your Pimiento Cheese and the daughter LOVED it. It only lasted 24 hours and she already asked me to make more. Thanks for the Southern hospitality! Have a great weekend!
February 26, 2011 at 10:22 am
Ohhh my gosh! These look so wonderful!
Miss @ Miss in the Kitchen says:
February 25, 2011 at 11:15 pm
Saving this for summer when I can get some real tomatoes out of my garden. Due to the crazy weather I can’t even get a tomato at the local grocery store! Great recipe, thanks for sharing!
February 25, 2011 at 10:49 pm
Simple & tasty – a wonderful recipe. Sorry to hear about the egg incident, but can’t wait to see the recipe.
February 26, 2011 at 9:41 am
It’s going to be a good one. A very old-fashioned childhood treat.
Mama Kelly aka Jia says:
February 25, 2011 at 9:26 pm
Oh YUM! I am already just dying with anticipation for summer to arrive and with the recipe before me I could just weep that tomato season is months away. I can't wait to try it.
February 26, 2011 at 9:40 am
I enjoy this recipe even with winter tomatoes. The cooking time and topping really improves their taste.
Happier Than A Pig in Mud says:
February 25, 2011 at 5:37 pm
Very nice! I also like the tip about putting the bread ends in the freezer, I’ll do that:@)
February 26, 2011 at 9:42 am
It’s an easy way to be ready for fresh bread crumbs any time.
February 25, 2011 at 4:32 pm
Lovely! I want this for lunch!
Blog is the New Black says:
February 25, 2011 at 3:44 pm
Looks great, and easy!
February 25, 2011 at 3:34 pm
That looks so simple and good, Lana.
February 26, 2011 at 9:42 am
Thanks, Katrina. It’s easy, good and pretty enough to serve to company even.
February 25, 2011 at 3:13 pm
How many glasses of wine had you had? (hee hee)
February 25, 2011 at 3:15 pm
None! Can you believe it? Just dropped that whole egg right in there :-o
Thanks for being here!
I'm Lana Stuart, the cook, writer, and founder of Lana's Cooking. I'm a classic southern cook who's been in the kitchen since I was tall enough to reach the stove. I started this blog in 2009 so I could share my experience gained over the past 50 years of cooking southern recipes (and more!) with all of you. You'll find more than 700 recipes here so there's sure to be something your family will like!
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