Tomatoes Provençal

Notes: Serve with grilled fish, chicken, or beef.

Yield: Makes 5 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 95
  • Calories from fat: 57%
  • Protein: 1.8g
  • Fat: 6g
  • Saturated fat: 0.8g
  • Carbohydrate: 9.9g
  • Fiber: 2g
  • Sodium: 53mg
  • Cholesterol: 0.0mg


  • 5 firm-ripe tomatoes (each 2 1/2 in. wide; about 1 3/4 lb. total)
  • 2 tablespoons olive oil
  • 3/4 cup coarse fresh French bread crumbs
  • 1 clove garlic, peeled and minced
  • 1 tablespoon chopped parsley
  • 2 tablespoons chopped fresh basil leaves
  • 1 tablespoon chopped fresh chervil or more parsley
  • Salt and pepper


  1. 1. Rinse tomatoes, core, cut in half crosswise, and gently squeeze out seeds. Drain cut side down on towels.
  2. 2. Pour 1 tablespoon oil into a 10- to 12-inch frying pan over medium-high heat. When oil is hot, set as many tomatoes as will fit in a single layer, cut side down, in pan. Cook, turning once, until lightly browned on both ends, 6 to 8 minutes total. Set tomatoes, cut side up, in a shallow 2 1/2- to 3-quart casserole. Brown any remaining tomato halves.
  3. 3. In a bowl, mix crumbs with remaining 1 tablespoon olive oil, garlic, parsley, basil, and chervil. Pat mixture evenly over tomatoes.
  4. 4. Broil tomatoes 4 inches from heat until crumbs are golden, 4 to 6 minutes. Add salt and pepper to taste. Serve hot or warm.
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