AppetizerProvencal RecipesTasha PowellTaste: Food & Drink

Roasted Tomatoes à la Provençale Stuffed with Zucchini and Fresh Herbs

In 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 filled and baked and then served as an appetizer with cocktails.

 

Roasted Tomatoes Provençale Stuffed Zucchini Herbs Summer Menu Tasha Powell
Tomates à la Provençale (stuffed, roasted tomatoes)
Print Recipe
This recipe is quick to make, the preparation takes no time. Once the tomatoes are stuffed they are baked.
Servings Prep Time
6-8 people 10 minutes
Cook Time
25 minutes
Servings Prep Time
6-8 people 10 minutes
Cook Time
25 minutes
Roasted Tomatoes Provençale Stuffed Zucchini Herbs Summer Menu Tasha Powell
Tomates à la Provençale (stuffed, roasted tomatoes)
Print Recipe
This recipe is quick to make, the preparation takes no time. Once the tomatoes are stuffed they are baked.
Servings Prep Time
6-8 people 10 minutes
Cook Time
25 minutes
Servings Prep Time
6-8 people 10 minutes
Cook Time
25 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C)
  2. Cut the stems and cores from the tops of the tomatoes and place them with the cored side up, in a shallow baking dish.
  3. In a small mixing bowl, mix together the chopped rosemary, thyme, garlic and diced zucchini.
  4. In another bowl mix the bread crumbs and salt.
  5. Alternatively layer the zucchini-herb mixture and the bread crumbs 3 times or until each tomato is filled.
  6. Then place 4 small slices of sun-dried tomato strips on top. Drizzle the olive oil on top of the tomatoes.
  7. Grind black pepper on top.
  8. Bake in the oven for 25 minutes.
  9. Serve hot or at room temperature.
  10. Garnish with basil leaves, cut in chiffonade ribbons.
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Tasha Powell

Tasha Powell

Tasha Powell is a food stylist and writer who specializes in working with celebrity chefs and leaders in the hospitality industry. She cooks and styles for monographs, cookbooks and Satellite Media Tours, working between North America and Europe. Take a look at her mouthwatering photos on Cooking with a French Twist.

Tasha also arranges culinary tours with Barbara Pitcher in Provence, France, in Sicily, Italy and in Parry Sound, Canada under Pitcher and Powell Cuisine and Culture.

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