Provencale Stuffed Tomatoes
Provencale Stuffed Tomatoes features ripe tomatoes filled with a savory mixture of herbs, breadcrumbs, and cheese, perfect for a light, flavorful vegetarian main or side dish.
Ingredients
- 4 medium unpeeled red tomatoes ⓘ
- 3/4 cup chopped onion
- 2 large cloves garlic, minced ⓘ
- 2 tablespoons chopped fresh parsley ⓘ
- 1 teaspoon chopped fresh thyme ⓘ
- 1/4 teaspoon salt ⓘ
- 1/8 teaspoon pepper
- 1/2 cup fine, dry breadcrumbs ⓘ
- 2 tablespoons plus 2 teaspoons grated fresh Parmesan cheese ⓘ
- 1 teaspoon chopped fresh basil ⓘ
- Vegetable cooking spray ⓘ
Instructions
- Cut tops off tomatoes and discard.
- Carefully scoop pulp into a bowl, leaving shells intact.
- Coarsely chop pulp and set aside.
- Saute onion and garlic in a medium nonstick skillet coated with cooking spray.
- Stir in tomato pulp, parsley, thyme, salt, pepper, and basil; saute until moisture evaporates.
- Remove from heat and stir in breadcrumbs.
- Stuff tomato shells with breadcrumb mixture and sprinkle each with 2 teaspoons of grated Parmesan cheese.
- Place stuffed tomatoes in a small baking dish.
- Bake uncovered at 375°F for 15 minutes, or until cheese melts.
Tips & Substitutions
For a twist, try adding cooked quinoa or finely chopped zucchini to the breadcrumb mixture for added texture and flavor. If you don't have fresh herbs, dried ones can be used, but reduce the amounts. Substitute mozzarella for Parmesan for a creamier topping. Consider adjusting the seasoning to your taste, especially if using store-bought breadcrumbs, which can vary in saltiness.
Serving Suggestions
These Provencale stuffed tomatoes make a delightful main dish or side. Pair them with a fresh salad or serve alongside crusty bread for a complete meal. They also complement Mediterranean recipes beautifully, such as Zucchini, Tomato And Potato Bake or Quick 'N Easy Gazpacho for a refreshing summer menu.
Storage & Reheating
Leftover stuffed tomatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 10-15 minutes, or until warmed through. Avoid microwaving, as this may make the tomatoes soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Provencale Stuffed Tomatoes contains roughly 219 calories, with 18g protein, 31g carbohydrates, and 5g fat. It is an excellent source of vitamin C (142% of the Daily Value), iron (105% of the Daily Value), and dietary fiber (50% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 866mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned tomatoes for this recipe?
While fresh tomatoes are recommended for their texture and flavor, you can use canned tomatoes in a pinch. Drain them well and sauté the pulp with the onion and garlic, but be mindful of the moisture content to avoid soggy stuffing.
What can I do with leftover tomato pulp?
Leftover tomato pulp can be added to soups, sauces, or even blended into a smoothie for added nutrition. Alternatively, incorporate it into a pasta dish or use it as a base for a homemade tomato sauce.
Can I make these stuffed tomatoes ahead of time?
Yes, you can prepare the stuffed tomatoes a few hours ahead. Assemble them, cover, and refrigerate until ready to bake. Just add a few extra minutes to the baking time if they go in cold from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).