Imagine transporting yourself to the sun-drenched fields of Southern France with just one bite of these incredible Vine Ripened Tomatoes Provencal. This simple yet elegant dish captures the essence of French countryside cooking, transforming humble tomatoes into a culinary masterpiece that will have your guests begging for the recipe. With a crispy, golden breadcrumb topping and the vibrant flavors of fresh basil and Parmesan, these tomatoes are not just a side dish – they're a gourmet experience waiting to happen.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 large vine-ripened tomatoes
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon fresh basil, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Ensure the rack is positioned in the middle of the oven for even cooking.
- Carefully wash the vine-ripened tomatoes under cool running water. Pat them dry with clean paper towels.
- Using a sharp knife, slice each tomato in half horizontally, exposing the inner seed compartments.
- Gently scoop out the seeds and some of the inner flesh, creating a shallow cavity in each tomato half. This will help the breadcrumb mixture adhere better.
- In a medium mixing bowl, combine the breadcrumbs, grated Parmesan cheese, chopped fresh basil, salt, and pepper. Mix thoroughly to ensure even distribution of ingredients.
- Drizzle 1 tablespoon of olive oil into the breadcrumb mixture and stir until the crumbs are lightly moistened and can hold together.
- Place the tomato halves cut-side up in a baking dish. Ensure they are not overcrowded and have some space between them.
- Generously spoon the breadcrumb mixture into each tomato half, pressing gently to pack the filling.
- Drizzle the remaining tablespoon of olive oil over the stuffed tomatoes to help them brown and crisp.
- Bake in the preheated oven for 25-30 minutes, or until the tomatoes are soft and the breadcrumb topping is golden brown and crispy.
- Remove from the oven and let rest for 5 minutes to allow the tomatoes to set and cool slightly.
- Garnish with additional fresh basil leaves if desired, and serve warm as a side dish or light appetizer.
Tips
- Choose the right tomatoes: Select firm, ripe vine-ripened tomatoes that are similar in size to ensure even cooking.
- Breadcrumb perfection: For extra flavor, use homemade breadcrumbs or mix in some dried herbs like thyme or oregano.
- Cheese matters: Use freshly grated Parmesan for the best flavor and texture – pre-grated cheese won't melt as nicely.
- Olive oil tip: Use a high-quality extra virgin olive oil to enhance the overall taste of the dish.
- Don't overcrowd: Give each tomato enough space in the baking dish to ensure even browning and crispy tops.
- Serving suggestion: These tomatoes are versatile – serve as a side dish, appetizer, or even as a light vegetarian main course.
- Make ahead: You can prepare the stuffed tomatoes a few hours in advance and bake just before serving for convenience.
Nutrition Facts
Calories: 168kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
