Saturday, September 6, 2014

Tomates Provencal or Roasted Tomatoes

If you like to plant heirloom tomatoes in your garden or like cooking with these flavorful tomatoes then you must try this dish. Halved tomatoes are sprinkled with salt and spiced breadcrumbs then roasted in a hot oven. Though this dish would taste great with any tomato, heirlooms take it to a whole new level.


Tomatoes of all varieties are a favorite in my house so I use them a lot in my kitchen. In summer I really like to use these heirloom tomatoes. They are so flavorful. In this dish the breadcrumbs are spiced using herbes de provence, a special spice blend made up of thyme, oregano, savory, marjoram and rosemary. I went to my spice rack to ensure I had all the spices needed to make this blend and was pleasantly surprised to find this spice blend among the jars. A few months back I was visiting my sister and she gave me her almost unused spice rack. She thought I would put it to better use with all the new dishes I keep cooking. Finding the spice blend in the rack saved me the trouble of making my own herbes de provence. Now I have to figure out how to use up the rest of it.

You will need
2 heirloom tomatoes
salt to taste
olive oil to sprinkle over the top

For the breadcrumb topping
2 slices French country bread like Pain de campagne
1 tbsp. herbes de provence
2 tbsp. freshly shredded Parmesan cheese
2 tbsp. olive oil

Preheat oven to 400 F. Use organic heirloom tomatoes for this dish if you can find them or if you grow them. The flavors of the heirlooms takes this dish to a different level.


Place the bread slices on a baking sheet and toast them for 5-7 minutes. Keep aside. Wash and cut the tomatoes in half through the stem. Place them cut side up on a baking sheet. Sprinkle some olive oil and salt over the top. Roast them for 10-15 minutes.


Meanwhile break up the toasted pieces of bread in a food processor. Add the remaining ingredients to prepare the breadcrumb mixture.


Take the toasted tomatoes out of the oven and generously top with the breadcrumb mixture.


Bake for 15 minutes.


The tomatoes are ready to eat.



Best eaten when they are hot.

6 comments:

  1. I never tried cooking with heirloom tomatoes. Will try them next time. Tomatoes provencal are inviting. I love such roasted vegetables.

    ReplyDelete
  2. This is such a simple dish and I am going to bookmark it though cant find or grow these tomatoes. Would love to try cooking this with other varieties though...

    ReplyDelete
  3. Love heirloom tomatoes, as you said they taste so much more tastier than regular ones. Herbes de provence is one spice blend I always have on hand... Roasted tomatoes look delicious.

    ReplyDelete
  4. Beautiful tomatoes. .what a lovely recipe. .would love to try ..I can get the aroma of the herbs and the taste of the breadcrumbs slightly moist with the juices.Super

    ReplyDelete
  5. These tomatoes and that soup!! I can imagine how tasty it would.have been!!!

    ReplyDelete

Please leave a comment. I would love to hear from you.