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Provencal Tomatoes Recipe

Provencal Tomatoes

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (34)

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Average Rating:

Total Reviews: 34

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  • on August 01, 2012

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    I added some olive oil to the crumb mixture as a binder before filling the tomatoes. This was an excellent side dish to grilled chicken. Essence of summer with all those fresh herbs!

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  • on September 08, 2011

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    How this recipe hasn't been given all 5-star reviews is simply beyond me. These are honestly the best tomatoes I've ever eaten, and I would eat them every day if I could! I have made them for Thanksgiving, dinner parties, and just for my boyfriend and me, and I'm just obsessed with them. You definitely need to use fresh breadcrumbs, and that goes for any recipe - fresh and dry breadcrumbs are not easily interchangeable, so I'm not surprised that some people got bad results from them - they're an entirely different product! I personally think the recipe is a bit salty - Gruyère has a lot of natural salt in it, kind of like Parmesan - so I usually omit the salt in the filling. But this dish is one of my most favorite in my repertoire, and I will continue to use it over and over again.

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  • on August 07, 2011

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    Great Summer dish:
    We had these at a summer dinner party and they were amazing!!!

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  • on July 29, 2011

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    Super easy and authentic! Love it!

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  • on March 18, 2011

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    Great and very easy. Ditto what the others have said, "No Dried Breadcrumbs" if you use store bought or other dried breadcrumbs this simply will not work! The recipe is not that clear but if you see the show she simply cuts the crusts off five slices and puts them in the food processor - she does not dry or bake them. Fresh bread, fresh herbs, and juicy tomatoes will yield a great side dish.

    PS - If you are looking for a way to use tomatoes come summer this is a great way to do it!

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  • on February 07, 2011

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    Out of this world and soooo easy!!!

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  • on August 25, 2010

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    These tomatoes are a hit! I made them for dinner with a friend & weeks later she's now requesting the recipe! It is important to follow directions without substitutions. I had smaller tomatoes, so I was able to make approximately 8 full tomatoes. It's perfect to use, when your garden is overflowing with tomatoes.

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  • on July 12, 2010

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    I love stuffed tomatoes and this recipe is good but nothing outstanding. I didn't find them dry as others commented.

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  • on June 17, 2010

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    I was wanting to print this receipe this morning for a party I'm having in two days. I've made these tomatoes many times and they have never failed me.
    I have Ina's cookbooks and hate to get them all messy while I'm throwing food around in the kitchen, that's why the copy.
    I couldn't help but notice the negative remarks and wondered why??
    It is important that you use "fresh" bread crumbs and "fresh herbs" in this receipe. Also, drizzle them with olive oil before putting in the oven. I llike to use vine ripe tomatoes from our local grocery when mine aren't in season.
    Try these again and you won't be disappointed.

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  • on April 04, 2010

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    You need to use the fresh breadcrumbs, as the recipe calls for. I made it twice and it was very dry when I used store bought breadcrumbs, but based on another review I was inspired to try it again using the homemade ones and it made all the difference and I am thrilled because the flavor is divine and now the texture matches it. I will make these again and again.

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