The JC100 : Provencal Tomatoes

by lisa on July 30, 2012 · 15 comments

This August, Julia Child would have celebrated her 100th birthday. As a celebration, many bloggers are posting and cooking some of her famous recipes. I was asked to participate and this weeks recipes couldn’t have fit the season more perfectly. A trio of Julia’s all-star vegetable recipes for Celery Root Remoulade, Provencal Tomatoes, and Asparagus with Hollandaise are the picks this week. Each recipe makes the most out of the summer’s freshest produce bounty.

My garden is bursting with tomatoes and it is no secret that they are one of my favorite vegetables. Or fruit? I guess that debate belongs in another blog post. I love tomatoes and eat them so many different ways. They are great in salads and pasta but today they are a star in their own dish. Tomatoes Provencal are a perfect accompaniment to many meals. I served them with some grilled chicken but beef, fish or pork also works. This works as a good side for brunch too. I love to eat tomatoes next to eggs.

Thank you Julia for yet another great recipe! What are your favorite ways to eat tomatoes?

To check out more of what other bloggers are posting and other Julia Child recipes, go to the Julia Child Facebook page.

5.0 from 2 reviews
The JC100 : Provencal Tomatoes
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6
A great tomato dish by Julia Child.
  • 3 large firm ripe tomatoes
  • Salt and freshly ground pepper
  • 1 to 1½ cups fresh bread crumbs
  • 2 TBS minced shallots
  • 1 tsp dried herbes de Provence
  • 3 TBS freshly grated Parmesan cheese
  • 2 to 3 TBS chopped parsley
  • 3 to 4 TBS olive oil
  1. Set a rack on the upper-middle level and preheat the oven to 400 F.
  2. Core the tomatoes and cut them in half crosswise. Over a plate or bowl, squeeze each half gently to force out the seeds and juice. With your fingers, clean the cavities of any clinging seeds. Arrange in the baking dish cut side up. If any halves are wobbly or tilted, trim a bit off the bottom so that they sit flat in the pan.
  3. Season with a sprinkling of salt and freshly ground pepper to taste.
  4. Stir together the bread crumbs, shallots, dried herbs, grated cheese, and chopped parsley in a small bowl. Add 2 or 3 tablespoons of the olive oil, tossing well to moisten the crumbs evenly.
  5. Spoon the stuffing into the tomato halves, pushing it down into the cavities and mounding on top. Drizzle a scant teaspoon of oil over the top of each half.
  6. Bake for approximately 20 minutes, or until the topping has browned and the tomatoes are hot but still keep their shape. Serve hot in the baking dish, or move them carefully to a clean platter.



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{ 15 comments… read them below or add one }

Ramona July 30, 2012 at 2:19 pm

I luv tomatoes baked with parm on them. will have to try the breadcrumbs.


Patsy July 30, 2012 at 8:50 pm

I love tomatoes! This looks like a great way to enjoy them and celebrate Julia Child!


Kate July 30, 2012 at 11:49 pm

I’ve made similar baked tomatoes that are always a hit!


ciaochowlinda July 31, 2012 at 9:36 am

These are always on my list of to-do recipes when my tomatoes ripen, especially with plum tomatoes – and then thrown on top of pasta.


Danielle D'Ambrosio July 31, 2012 at 6:23 pm

Great idea! I am in love with Julia Child and the fact that I lived not far from her house in Cambridge makes it all the more special to me. I’m going to HAVE to feature a recipe or two of hers next month 🙂


Pam July 31, 2012 at 6:26 pm

The tomatoes look amazing!!!


teresa August 2, 2012 at 4:10 pm

mmm, garden tomatoes have to be one of the best things about summer. this looks like such a bright and flavorful way to serve them!


Eliana August 3, 2012 at 3:01 pm

These beauties could not look more delicious! Love them.


Betty Ann @Mango_Queen August 3, 2012 at 9:35 pm

These provencal tomatoes are delightful! And I love that you’re doing a tribute to Julia Child. It was so nice to meet you last weekend. Thanks for the blog-visit, too! See you at the next events.


Jo-Lynne {Musings of a Housewife} August 6, 2012 at 8:15 am

Those look WONDERFUL!!! I have tons of fresh tomatoes from my garden. I need to make this.


Tawcan August 8, 2012 at 6:04 pm

Looks delicious!


Megan @ Megan's Munchies August 9, 2012 at 8:02 pm

They are beautiful!! Wish I had everything to make them tonight because I am definitely craving some now!


Nicole August 11, 2012 at 11:33 pm

Aaaand I just found what I want to do with the remaining tomatoes on my counter. Thanks :).


Angela August 13, 2012 at 11:21 pm

I had really good intentions of doing a birthday post for Julia–didn’t pan out. These look like they would make our otherwise-not-great Colorado tomatoes taste good!


Sommer@ASpicyPerspective August 17, 2012 at 10:14 am

Gorgeous! Don’t you just love Julia!??!


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