AppetizerProvencal RecipesTasha PowellTaste

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)

This recipe is quick to make, the preparation takes no time. Once the tomatoes are stuffed they are baked.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer
Cuisine French, Provencal
Servings 6 people


  • 8-9 medium Red Tomatoes
  • 1 Green Zucchini diced
  • 1 tbsp Fresh rosemary finely chopped
  • 1 tbsp Fresh Thyme finely chopped
  • 2 garlic cloves peeled and finely chopped
  • ½ cup Fine Dried Bread Crumbs
  • 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)


  • 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.
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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. Since July 2020, she has offered themed Zoom cooking classes influenced by her travels in France and Morocco. Here are a few:

• Fusion Vegetarian Menu: Cheese Soufflé, Grilled Vegetable Kabobs, Roasted Sweet Potatoes with Lime Crème Fraiche & Floating Islands
• Fall in Provence: Carrot Soup, Seared Duck Breast and Chocolate & Pear Tarte
• 3-Course Gluten-Free Menu: Panisse, Grilled Shrimp & Chocolate Towers with Michelin Star plating techniques
• Food Styling Tips: Apéro Dînatoire, presentation & plating
• 4-Course Gluten-Free Menu: Cauliflower Steaks with Chimichurri Sauce, Zucchini Rollups, Roasted Leek Salad & Chocolate Lava Cakes, Michelin Star plating techniques
• Just Stuffed! Stuffed Aubergines, Tomatoes & Zucchini
• Provençal Cuisine: Baked Ratatouille Tian & Tarte du Soleil
• Add Sparkle, Shimmer, Silver and Gold to Your Culinary Presentations! By Lynn Neuberg of Easy Leaf Products and Chef Tasha Powell

Class listings can be found at Chef Tasha Events

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

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