Julia Child’s Provencal Tomatoes

There’s something undeniably heartwarming about the first whiff of baking tomatoes mingling with fragrant herbs in the kitchen. Imagine those warm, sun-kissed tomatoes, fresh from the market, transforming into a comforting dish that feels like a hug on a plate. Julia Child’s Provencal Tomatoes are the epitome of summer freshness, showcasing the rich flavors of the Mediterranean in a simple yet elegant manner.

This dish is an absolute joy to make, effortlessly bringing a taste of Provence to your table. It’s budget-friendly and uses everyday ingredients, making it perfect for weeknight dinners or special occasions. Even if you’re new to cooking, this recipe is foolproof. So, roll up your sleeves and let Julia Child’s Provencal Tomatoes become a new favorite in your kitchen.

How to Make Julia Child’s Provencal Tomatoes

1. Preheat the Oven: Start by placing a rack in the upper level and preheating your oven to 400°F. The heat prepares the perfect environment for those sweet tomatoes to roast.
2. Prepare the Tomatoes: Cut the tomatoes in half crosswise and remove the core. Gently squeeze each half over a bowl or the sink to remove seeds and juice. This prevents the stuffing from becoming watery. Clean out any lingering seeds and arrange the tomato halves cut-side up in a shallow baking dish.
3. Stabilize the Tomatoes: If the tomatoes are wobbly, trim a tiny slice off the bottom to help them stand flat. Generously sprinkle them with salt and pepper to infuse flavor.
4. Make the Stuffing: In a separate bowl, combine the breadcrumbs, minced shallots, dried herbes de Provence, freshly grated parmesan cheese, and chopped parsley. This mixture creates a savory filling that complements the tomatoes perfectly.
5. Moisten the Mixture: Add 2–3 tablespoons of olive oil to the breadcrumb mixture, tossing it gently to coat evenly. This moisture is crucial; it ensures your stuffing is snug when spooned into the tomatoes.
6. Stuff the Tomatoes: Spoon the breadcrumb mixture into the tomato halves, pressing it slightly to fill the cavities. Don’t be shy; pile it high for a delightful crust.
7. Drizzle with Olive Oil: Finish by drizzling a bit of olive oil over the stuffed tomatoes. If you’re preparing these ahead of time, you can cover and refrigerate them at this point. Alternatively, bake for about 20 minutes until tops are golden brown and the tomatoes are warmed through, retaining their shape.
8. Serving: Serve them hot in the baking dish or carefully transfer to a platter for family-style dining.

Storing & Reheating

To store your leftovers, allow the Provencal tomatoes to cool completely before placing them in an airtight container. They can stay at room temperature for about an hour, but for longer preservation, refrigerate them. They should be consumed within 3–4 days. You can also freeze them for up to three months—just be sure to use a freezer-safe container. Reheating is easy. Simply place them in a preheated oven at 350°F for about 15 minutes, or until warmed through. Do note that the texture might change slightly, so refreshing them with a drizzle of olive oil might bring back that luscious taste.

Using Julia Child’s Provencal Tomatoes as a starting point allows for endless creativity. Their straightforwardness makes them forgiving and fun, inviting experimentation with flavors and textures tailored to your preference.

The joy of cooking often lies in the discoveries made along the way. Try incorporating other vegetables or different cheese varieties into your stuffing, and see how the dish evolves under your personal touch.

Recipe FAQs

Julia Child’s Provencal Tomatoes

Recipe Author: Jamie

Julia Child’s Provencal Tomatoes bring irresistible flavor with fresh tomatoes, spices, and a crunchy topping. This quick and healthy dish is ideal for any meal.

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• Prep Time 15 minutes
• Cook Time 40 minutes
• Yield 6 servings 1x

Ingredients

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• 3 large firm ripe tomatoes
• salt and freshly ground pepper
• 1 cup bread crumbs (homemade preferably)
• 2 tbsp. minced shallots
• 1 tsp. dried herbes de provence
• 3 tbsp. freshly grated parmesan cheese
• 2 tbsp. chopped fresh parsley
• 3 tbsp. olive oil (plus more for drizzling)

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Instructions

1. Preheat the oven to 400°F and place a rack in the upper level.
2. Cut the tomatoes in half crosswise and remove the core. Squeeze each half over a bowl or sink to remove seeds and excess juice.
3. Clean the cavities of the tomatoes of any remaining seeds and arrange them cut side up in a shallow baking dish.
4. Trim the bottom of the tomatoes slightly if they do not sit flat. Season with salt and pepper.
5. In a bowl, mix together the bread crumbs, shallots, Herbes de Provence, Parmesan cheese, and parsley.
6. Add 2-3 tablespoons of olive oil to moisten the mixture, tossing to combine evenly.
7. Stuff the prepared tomatoes with the crumb mixture, pressing it down inside and mounding it on top.
8. Drizzle additional olive oil over the tomatoes. You can either cover and refrigerate or bake immediately.
9. Bake for about 20 minutes until the tops are browned and the tomatoes are hot, ensuring they retain their shape.
10. Serve hot directly from the baking dish or transfer carefully to a platter.

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Notes

For best results, use homemade bread crumbs for added flavor.
These stuffed tomatoes make a great side dish or light main course.
If prepared in advance, they can be stored in the refrigerator before baking.

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Nutrition

• Serving Size: 1 tomato half
• Calories: 150
• Sugar: 2g
• Sodium: 200mg
• Fat: 8g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 5mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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