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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 mins
Cook Time 25 mins
Total Time 35 mins
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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