Best Tomatoes Provencal Recipes

PROVENCAL TOMATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the cores from the tomatoes, removing as little as possible. Cut them in half crosswise and, with your fingers, remove the seeds and juice. Place the tomato halves in a baking dish.
• In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme, and 1 teaspoon salt. Sprinkle the tomato halves generously with salt and pepper. With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture. Bake the tomatoes for 15 minutes, or until they're tender. Sprinkle with the cheese, drizzle with olive oil, and bake for 30 seconds more. Serve hot or at room temperature.

BRAISED CHICKEN WITH TOMATOES AND OLIVES (POULET PROVENCAL)

Steps:

• Preheat convection oven to 400°F or regular oven to 425°F with rack in middle.
• Toss together tomatoes, onion, olives, sliced garlic, 2 tablespoons oil, 1 teaspoon herbes de Provence, fennel seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13- by 9-inch or other 3-quart shallow baking dish. Push vegetables to sides of dish to make room for chicken.
• Stir together minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper, remaining teaspoon herbes de Provence, and remaining tablespoon olive oil.
• Remove excess fat from chicken and pat dry, then rub inside and out with seasoning mixture. Tie legs together with string, then put chicken in baking dish.
• Roast until an instant-read thermometer inserted into thickest part of a thigh (do not touch bone) registers 170°F, about 1 hour in convection oven; 1 to 1 1/4 hours in regular oven.
• Let chicken stand 10 minutes before carving. Serve with vegetables and pan juices.

PROVENCAL CHICKEN WITH TOMATOES, OLIVES, AND BASIL

Steps:

• Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over high heat. Add chicken, skin side down. Reduce heat to medium-high; cook until golden, about 5 minutes per side. Transfer chicken to platter. Pour off all but 1 1/2 tablespoons drippings. Cool skillet 2 minutes; return to low heat. Add garlic; sauté 1 minute. Add tomatoes and wine. Increase heat to medium; bring to simmer, scraping up any browned bits. Cook until tomatoes are tender, stirring occasionally, about 2 minutes.
• Return chicken, skin side up, to skillet. Bring mixture to boil. Cover; reduce heat to medium-low. Simmer until chicken is cooked through, about 25 minutes.
• Transfer chicken to plate. Add last 4 ingredients to sauce in skillet. Bring to boil over medium-high heat. Reduce heat; simmer until sauce thickens, about 4 minutes. Spoon sauce over chicken; serve.

HALIBUT PROVENçAL WITH TOMATOES AND ZUCCHINI

Steps:

• Preheat the oven to 375°F. Brush a shallow, ovenproof casserole with olive oil.
• To make the sauce, heat the 3 tablespoons oil in a large skillet over medium-high heat. Add the onion and cook until soft and translucent, 2 to 3 minutes. Add the garlic and chopped thyme and cook until fragrant, 45 to 60 seconds. Add the zucchini and tomatoes and sauté until soft, 5 to 7 minutes. Remove from the heat. Add the olives and vinegar. Taste and adjust for seasoning with salt and pepper.
• To cook the fish, place the halibut in the prepared casserole and turn in the oil to lightly coat; season with salt and pepper. Spoon the vegetable mixture over the fillets. Bake until just opaque in the center, about 10 minutes. Garnish with additional sprigs of thyme.

TOMATOES PROVENCAL

Steps:

• Preheat oven to 400 degrees. Lightly oil a 2-quart baking dish. In a bowl, combine breadcrumbs, Parmesan, zest, thyme leaves and oil; season with coarse salt and ground pepper.
• Arrange tomatoes, in prepared baking dish, overlapping slightly; season with salt and pepper. Top with breadcrumb mixture. Bake until tomatoes are tender and crumbs are golden brown, 15 to 20 minutes.

TOMATOES PROVENCAL

Steps:

• Remove and discard stems from the tomatoes and cut in half crosswise (parallel to stem end). Chop the parsley and garlic together to make persillade. There should be 1/2 cup.
• Preheat oven to 250 degrees.
• In each of two heavy skillets heat about 1 tablespoon of the oil until very hot. Put the tomatoes cut side down in the skillets and cook over high heat about 2 minutes, covered, until the tomatoes soften slightly. Arrange the tomatoes cut side up in a gratin dish suitable for serving. Sprinkle with the pepper and salt.
• To the drippings in the pan add the remainder of the oil and the persillade. Mix 10 to 15 seconds to cook slightly; divide equally and spread on top of the tomatoes. Put the tomatoes in the warm oven for a few minutes before serving. If the tomatoes must wait 30 minutes or more before being served, saute as directed and keep warm in a 180-degree oven, but don't add the persillade until serving time.

PROVENCAL TOMATO SAUCE (USES FRESH TOMATOES)

Steps:

• Heat the oil in a heavy pot. Add the onions and saute for about 10 minutes, until they are translucent.
• Add in the garlic and bay leaves, let that saute about 5 minutes more.
• Add in the tomates, salt, pepper and herbs - simmer for 20 minutes.
• When the tomatoes have cooked down, add in the tomato paste and simmer for another 10 minutes. Adjust seasoning to your liking.
• Remove the bay leaves and your sauce is ready!

PROVENCAL TOMATOES

Steps:

• In a medium saute pan heat 2 tablespoons olive oil. Cut the tomatoes in half lengthwise and salt and pepper the cut surfaces. Place the tomatoes cut-surface up, in the pan, and cook the tomatoes for 3 minutes. Add the garlic, and flip the tomatoes so the cut surface is facing down, and cook another 2 minutes. Remove the tomatoes and set aside. Add the bread crumbs and herbes de Provence to the pan and saute, stirring, for 2 minutes, or until the crumbs are coated, adding a tablespoon more oil, if necessary.
• Meanwhile, preheat the broiler to high. Line a baking sheet with foil and place the tomatoes cut-side up on the foil. Divide the crumbs among the tomato halves. Broil for 1 minute and serve.

TOMATES à LA PROVENçALE (TOMATOES PROVENCAL)

Steps:

• 1. Cut tomatoes in half; set aside. Mix in a bowl bread crumbs, parmesan cheese, garlic, basil, chives, parsley, freshly ground black pepper, sea salt and oil. Stir the ingredients until well blended.
• 2. Wrap half tomato in aluminum foil and created a retaining wall or a bouquet. Spoon the mixture and cover the entire surface; sprinkle with cayenne pepper. Place on a cookie sheet lined with a silicone mat and bring to the grill. Cook on indirect heat for 5 minutes at 500ºF. or in the oven at 350ºF for 10-15 minute. Turn broiler on, and cook until top is browned
• 3. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=HYj1vWqHuaI

BAREFOOT CONTESSA'S PROVENCAL TOMATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the cores from the tomatoes, removing as little as possible.
• Cut them in half crosswise and, with your fingers, remove the seeds and juice.
• Place the tomato halves in a baking dish.
• In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme, and 1 teaspoon salt.
• Sprinkle the tomato halves generously with salt and pepper.
• With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture.
• Bake the tomatoes for 15 minutes, or until they're tender.
• Sprinkle with the cheese, drizzle with olive oil, and bake for 30 seconds more.
• Serve hot or at room temperature.

PROVENCAL STUFFED TOMATOES

Steps:

• Preheat oven to 350 degrees. On a rimmed baking sheet or in a casserole dish, place tomatoes, cut side up, and season with salt and pepper. Drizzle with 2 tablespoons oil. In a food processor or blender, combine 1/2 cup oil, breadcrumbs, Parmesan, garlic, and basil and process until combined, 20 seconds (mixture should have a wet, crumbly consistency). Season with salt and pepper. Top each tomato half with 1 heaping tablespoon breadcrumb mixture. Bake until tops are browned and tomatoes are warmed through, 20 minutes.

PROVENCAL ROASTED TOMATOES

Steps:

• Preheat oven to 350 degrees. Fit a wire rack into a rimmed baking sheet. Slice each tomato lengthwise into four 1/2-inch slices. Place on wire rack.
• In a small bowl, mix garlic, thyme, and parsley; season with salt and pepper. Divide evenly among tomato slices, spooning about 1/2 teaspoon on each. Drizzle olive oil over tomatoes. Roast until herb mixture is lightly browned and tomato skins are wrinkled, about 1 hour.Transfer baking sheet to a wire rack to cool. Serve.

PROVENCAL STUFFED TOMATOES

Steps:

• Preheat the oven to 350 degrees F.
• Arrange the bread cubes on a baking sheet and lightly toast in the oven, about 10 minutes. Let cool.
• Increase the oven to 400 degrees F.
• Remove the cores from the top of the tomatoes and cut the top off the tomato 1/4 of the way down. Reserve the tops. Slice enough of the bottom off each tomato, so it stands up, but don't cut through to the seed. (If you cut too deep, patch the hole with the piece you have just sliced off, by placing it in the bottom after you've hollowed it out.)
• Using a melon baller, carefully scoop the inside of the tomatoes out, taking care not to penetrate the sides and create holes. Collect the balls of pulp and chop coarsely. Press the juice and seeds through a strainer. Add the strained juice to the chopped pulp.
• In a bowl, mix together the tomato pulp, Parmesan, olives, olive oil, parsley, basil, oregano, and garlic. Toss with the bread cubes and season with salt and pepper. Let the mixture sit until the bread cubes have soaked up most of the moisture.
• Season the interior of each tomato with salt and black pepper. Stuff each tomato with 1 bread cube and as much as herb olive mixture that you can pack in. Top with the reserved tomato tops and stick a toothpick through the center of the top to keep it from sliding off while it bakes. Place the stuffed tomatoes in a roasting pan that has been drizzled with olive oil. Drizzle the tops of tomatoes with olive oil and season with salt and pepper. Roast until bubbling and tender, about 30 to 40 minutes.

SLOW LAMB WITH BAKED PROVENCAL TOMATOES

Steps:

• For the lamb:
• Preheat the oven to 300 degrees F.
• Rub the lamb with about half the olive oil and season generously with salt, and pepper. In an oven-proof casserole just large enough to hold the lamb, brown the meat on all sides on the stovetop. Deglaze with the white wine. Lay the garlic and herbs on and around the lamb. Drizzle with the remaining oil. Bake in the oven for 4 hours, turning once at half time. Remove from the oven and serve from the casserole with the juices spooned over. This is nice served with baked tomatoes and sauteed potato slices.
• For the tomatoes:
• Heat the oven to 400 degrees F.
• Cut the tomatoes in half at the waist. Lay them cut-side up in a baking dish, and season with salt, and pepper. Mix the bread crumbs, parsley, and garlic in a small bowl, and sprinkle evenly over the tops of the tomatoes, and then drizzle over a little olive oil. Bake the tomatoes until hot and slumping, about 20 minutes.
• For the plate:
• On a nice platter set the piece of lamb, line with the baked tomatoes, creating a glorious feast for the eyes in presentation.

CHICKEN PROVENCAL WITH ZUCCHINI AND TOMATOES

Steps:

• Heat 1 tsp oil in nonstick skillet over medium heat.
• Sprinkle chicken with herbes de Provence, salt, pepper; add to skillet.
• Cook, turning until chicken is browned - 8- 10 minutes. Cook until done,.
• Transfer chicken to plate and keep warm.
• Heat remaining oil in same skillet over medium heat.
• Add zucchini and squash, cook until tender crisp, about 4 minutes.
• Add garlic and cook about 30 seconds,.
• Add tomatoes and cook until heated through about 2 minutes. Add remaining salt and pepper.
• Sprinkle with pecorino.

SAUTéED ZUCCHINI AND TOMATOES PROVENCAL

Steps:

• In large skillet over medium high heat, heat oil. Add zucchini and cook, until lightly browned and crisp tender, about 5 minutes.
• Add tomato, garlic, herbs, salt and pepper. Cook, stirring, until tomatoes give off their liquid and zucchini is tender but not mushy, 2-3 minutes.

BAKED TOMATOES PROVENCAL

Steps:

• Preheat the oven to 400 degrees F. Cut the cores from the tomatoes, removing as little as possible. Cut them in half crosswise and, with your fingers, remove the seeds and juice. Place the tomato halves in a baking dish. In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme, and 1 teaspoon salt. Sprinkle the tomato halves generously with salt and pepper. With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture. Bake the tomatoes for 15 minutes, or until they're tender. Sprinkle with the cheese, drizzle with olive oil, and bake for 30 seconds more. Serve hot or at room temperature.

TOMATOES PROVENCAL

Steps:

• Slice tomatoes in half and spread with mustard. Sprinkle with salt, pepper, and cayenne pepper.
• Mix bread crumbs, parmesan cheese, and melted butter well.
• Spread crumb mixture over each tomato half.
• Place each tomato half in a greased glass baking pan and broil until crumbs are golden brown and tomatoes are slightly tender, about 6-8 minutes. Enjoy!
• Serves 4.

PROVENCAL TOMATOES

Steps:

• Preheat the oven to 400 degrees F. Cut the cores from the tomatoes, removing as little as possible. Cut them in half crosswise and, with your fingers, remove the seeds and juice. Place the tomato halves in a baking dish. In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme, and 1 teaspoon salt. Sprinkle the tomato halves generously with salt and pepper. With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture. Bake the tomatoes for 15 minutes, or until they're tender. Sprinkle with the cheese, drizzle with olive oil, and bake for 30 seconds more. Serve hot or at room temperature.