Provençal tomatoes

This week we are celebrating all Bready Things! We choose recipes from one of our past or present chefs! that either feature or include bread.

I had to use use up some tomatoes and the

Provençal tomatoes

Provençal tomatoes-2

recipe uses bread crumbs. We enjoyed it for supper, then it serves three.

Provençal tomatoes

Yield: 6 servings as a side dish

Provençal tomatoes-1

A simple side dish with tomatoes. Serve simply with a green salad or as an accompaniment to grilled fish or meat.


  • 40 grams fine white breadcrumbs
  • 40 grams Parmesan, finely grated; Ulrike Pecorino
  • 2 teasp. thyme leaves, finely chopped
  • 2 cloves garlic, minced
  • salt and freshly ground black pepper
  • 6 Medium-sized tomatoes; Ulrike: 500 g tomatoes, 12
  • 2 tablesp. olive oil


modified from inspired by:
Hugh Fearnley-Whittingstall in the Guardian


  1. Preheat the oven to 180 °C/350 °F/gas mark 4.
  2. In a small bowl, mix the breadcrumbs, parmesan, thyme and garlic, and season well. Cut the tomatoes in half horizontally. Heat the oil in a large frying pan over medium-high heat and put in the tomatoes cut-side down. Fry for five minutes, until the tops of the tomatoes start to caramelise a bit. Remove from the pan and place cut-side up in a roasting tin; spoon any pan juices into the tomatoes. Sprinkle the breadcrumb mix evenly over the top of the tomatoes and bake for 25-30 minutes, until the tomatoes are softened and the tops golden. Serve Provençal tomatoes

total time: 1 h
preparation time: 15 minutes
cooking/baking time: 30 minutes

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Photo Credit: I ♥ Cooking Clubs
Bready Things!
For all other great Bready Things! recipes visit the I heart cooking clubs site

6 thoughts on “Provençal tomatoes

  1. LydiaF from

    We would definitely eat this entire dish for a meal. Bread, herbs and tomatoes are so simple yet they are wonderful together, especially when the tomatoes are in season. Yum!

  2. Pingback: Tomato, chipolata and new potato lunch(box) with mustardy vinaigrette -

  3. Pingback: Rezepte von Hugh Fearnley-Whittingstall -

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