Roasted Tomatoes à la Provençale Stuffed with Zucchini and Fresh Herbs
Appetizer · Provencal Recipes · Tasha Powell · TasteIn France, the verb farcir means to stuff, but somehow it sounds better in French. Les Peitits Farcis is one of the traditional “signature” dishes from Nice, although you can find it on menus throughout Provence. For this dish, local vegetables such as tomatoes, zucchini and peppers are stuffed with sausage meat or in some cases fish.
My recipe for Tomatoes à la Provencale is inspired by the typical cuisine, but it is a lighter version with a zucchini-herb stuffing (farce) intended as a starter or pre-dinner bite. The tomatoes are filled and baked and then served as an appetizer with cocktails.
Tomates à la Provençale (stuffed, roasted tomatoes)
This recipe is quick to make, the preparation takes no time. Once the tomatoes are stuffed they are baked.
Ingredients
- 8-9 medium Red Tomatoes
- 1 zucchini (courgette) diced
- 1 tbsp fresh rosemary finely chopped
- 1 tbsp fresh thyme finely chopped
- 2 garlic cloves peeled and finely chopped
- ½ cup breadcrumbs fine, dried
- 1 tsp coarse sea salt
- 6 oz sun-dried tomatoes julienne-cut
- ¼ cup extra virgin olive oil
- black pepper to taste
- fresh basil leaves chiffonade (cut in fine ribbons for garnish)
Instructions
- Preheat oven to 400 degrees F (200 degrees C)
- Cut the stems and cores from the tops of the tomatoes and place them with the cored side up, in a shallow baking dish.
- In a small mixing bowl, mix together the chopped rosemary, thyme, garlic and diced zucchini.
- In another bowl mix the bread crumbs and salt.
- Alternatively layer the zucchini-herb mixture and the bread crumbs 3 times or until each tomato is filled.
- Then place 4 small slices of sun-dried tomato strips on top. Drizzle the olive oil on top of the tomatoes.
- Grind black pepper on top.
- Bake in the oven for 25 minutes.
- Serve hot or at room temperature.
- Garnish with basil leaves, cut in chiffonade ribbons.
Tried this recipe?Let us know how it was!
Private Baux de Provence & Saint Remy de Provence Wine Tour from Marseille
Create your perfect private wine tour in Provence, tailored to your preferences (half-day or full-day). Whether you want to combine wine tasting with stunning landscapes, charming villages, or cultural exploration, we’ll design an itinerary just for you.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Next Post
What's on? June Events in Provence 2018Related Provence Articles
Truffled Devilled Eggs Taking your Mother’s Classic Recipe to Another Level
December 22, 2017
Devilled eggs might be one of the easiest appetizers to make. A bit old fashioned, this classic recipe was all the rage when our mothers were younger. However, the addition of truffle takes the recipe to a heightened level of sophistication. Truffled Devilled Eggs…
Swordfish with Tomato Caper Butter Sauce
February 24, 2016
Contributor blog post by Michel: I am going off topic this evening and share a fabulous recipe with you. As some of you know, it has been exactly one year since we closed our beloved Bistro des Copains in West Sonoma County, California. It was a labor of love for almost 9 years, not much …
My Provençal Salad the Tastes of Eating Local in Provence
April 12, 2018
This salad plate is a cross between carpaccio and salad. Prepare the tapenade and pesto in advance. Shop for the fresh melon, lettuce leaves and tomatoes at the market in the morning and then plate the ingredients in time for lunch.…
Garlic is in the Air It Must be Aioli Time
October 7, 2016
When the weather gets hot, our mortar and pestle become a fixture on the kitchen table. The familiar rhythmic sound of pestle-striking-mortar fills the air and the pungent aroma of garlic wafts through the house. Aïoli. It’s aïoli time. The word, aïoli, comes from the French word for garlic–ail–and the Occitan word for oil—òli Susan’s …
No Comment