Julia Child’s Recipe for Provençal Tomatoes

Julia Child's Recipe for provencal style baked tomatoes

Julia Child’s Recipe for Stuffed Tomatoes Provençal

Recipe Type: Side Dish
Author: Julia Child
Serves: 6
Excerpted from Julia & Jacques Cooking at Home by Julia Child and Jacques Pépin. Copyright © 1999 by A La Carte Communications. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc. as part of the JC100 Celebration
  • 3 large firm ripe tomatoes
  • Salt and freshly ground pepper
  • 1 to 1 1/2 cups fresh breadcrumbs
  • 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 (reserve for stock). 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. Season with a sprinkling of salt and freshly ground pepper to taste.
  3. 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.
  4. 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.
  5. 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.

Do-ahead Notes:
The tomato halves can be stuffed several hours in advance and refrigerated before baking.

Julia on Bread Crumbs:
I always use freshly made breadcrumbs – never the packaged dry kind, which can be stale and have an off taste. Start with homemade-style white bread, crusts removed, either genuinely home-baked or a commercial variety like Pepperidge Farm that has some texture and chew. If the bread is a day or two old, so much the better, since it is easier to make crumbs from bread that is slightly dry. The simplest method is to tear the bread into small chunks, then pulse them, about 2 cups at a time, in a food processor until the crumbs have the texture you want. You can also use an electric blender but work in smaller batches.

Bon Appétit!

More Julia Child Recipes

3 thoughts on “Julia Child’s Recipe for Provençal Tomatoes

    • Laura Leigh Goyer says:

      This is one of my favourite JC100 recipes – easy, tasty and versatile! I had mine for dinner with a grilled rib eye one night and then warmed up the following morning with an omelette. And as you say, it definitely makes the most of the season’s bounty.

      Thanks for stopping by 🙂

  1. Sam Martin says:

    Hey, Thank you for sharing this valuable information with us. Only a dish is called superb when we purchase its ingredients from the best-rated online grocery delivery app. And whenever I got tired I usually Order this from Dishpal is the Best Online Grocery Delivery app in Vancouver.
    Here is the link – https://www.dishpal.com/blog/grocery-delivery-app/online-grocery-delivery-app-in-vancouver-2020/
    If somebody wants to order fresh veggies and groceries online at home

Leave a Reply

Your email address will not be published. Required fields are marked *