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Provencal Tomatoes

by Michael Rodgers, Dallas, TX | Written on September 21, 2011

Today we are featuring a great side dish that was created by one of our viewers, Cassy! Serve this with your favorite main course or works perfect as an appetizer.

6 ripe tomatoes (2-1/2 to 3-inches in diameter)
1-1/2 cups fresh white bread crumbs (5 slices, crusts removed)
¼ cup minced scallions, white and green parts (2 scallions)
¼ cup minced fresh basil leaves
2 tablespoons minced fresh flat-leaf parsley
2 teaspoons minced garlic (2 cloves)
½ teaspoon fresh thyme leaves
Kosher salt
Freshly ground black pepper
½ cup grated Gruyere cheese
olive oil


1. Preheat the oven to 400 degrees
2. Cut the cores from the tomatoes, removing as little as possible.  Cut them in half crosswise and, w/ your fingers, remove the seeds and juice.  Place the tomato halves in a baking dish.

3. In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme, and 1 teaspoon salt. Sprinkle the tomato halves generously w/ salt and pepper. With your hands, fill the cavities and cover the tops of the tomatoes w/ the bread crumb mixture. Bake the tomatoes for 15 minutes or until they’re tender. Sprinkle w/ the cheese, drizzle w/ olive oil, and bake for 30 seconds more.

4. Serve hot or at room temperature and ENJOY!

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  • FriscoHomeCeoMom

    yummy!!! looks delicious!!!

  • Lmartin

    That looks great!

  • Amber Marshall

    I am sooooo hungry! Luv maters!!

  • Shyvonkia Brown

    It is great for us tomato gardeners! What a great recipe thanks!

  • Amysg1616


  • Merri

    Think 1/2 cup cheese would not be enough for 12 tomato halves. Photo looks like more cheese for sure. Cooked tomatoes are great though thanks!

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