Provençal tomatoes

Oven-roasted tomatoes topped with a garlic, parsley and breadcrumb crust. Simple, sunny and light, they go well with grilled meat and fish or can be served as a starter.

Preparation: 10 min  |  Cooking: 30 min  |  Servings: 4  |  Difficulty: Very easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 142 kcal · 4 g protein · 13 g carbohydrate · 8 g fat

Ingredients

• 6 tomatoes
• 3 cloves of garlic
• 1 bunch of parsley
• 3 tbsp breadcrumbs
• 2 tbsp olive oil
• salt, pepper

Method

1. Cut the tomatoes in half.
2. Mix the chopped garlic, parsley, breadcrumbs and oil.
3. Top the tomatoes with this mixture.
4. Bake for 30 minutes at 180°C.

Nutritional benefits

Tomato is rich in lycopene (an antioxidant that is better absorbed when cooked and with a little oil) and in vitamin C, for very few calories. The garlic and parsley topping adds flavour with little fat. A light, sunny and tasty side dish, naturally vegan and gluten-free (with suitable breadcrumbs).

Variations and substitutions

• Gluten-free: use gluten-free breadcrumbs or oat flakes.
• With Parmesan (not vegan).
• With herbs: thyme, oregano.
• As stuffed tomatoes (with rice).

Storage and making ahead

Keep for 2 days and reheat. Also good lukewarm or cold.

💡 Good to know

Choose firm tomatoes that are not too ripe: they hold their shape when cooked without releasing too much water.

Further reading

Discover more vegetarian recipes · vegan recipes · weight-loss recipes · gluten-free recipes · lactose-free recipes.

Foods in this recipe: tomatoes · garlic · parsley · breadcrumbs · olive oil.

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