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.
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.
- 8-9medium Red Tomatoes
- 1 Green Zucchinidiced
- 1tbsp Fresh rosemaryfinely chopped
- 1tbsp Fresh Thymefinely chopped
- 2 Garlic Clovespeeled and finely chopped
- ½ cup Fine Dried Bread Crumbs
- 1tsp Coarse sea salt
- 6oz Sun-Dried Tomatoesjulienne-cut
- ¼cup Extra virgin olive oil
- Black pepperto taste
- fresh basil leaveschiffonade (cut in fine ribbons for garnish)