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Tomatoes Provencale
Baked Tomatoes Provencal
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

When tomatoes are abundant and flavorful, it’s time to make Baked Tomatoes Provencal, an easy tomato casserole recipe. Tomatoes baked with cheese and breadcrumbs is the perfect side dish for your summer menu.

Course: Side Dish
Cuisine: French
Keyword: baked tomatoes, stuffed baked tomatoes
Servings: 6
Calories: 115 kcal
Author: Gwynn Galvin
  • 3 large tomatoes ,preferably Jersey tomatoes, about 1 lb. 4 oz. total weight, each sliced crosswise into 4 slices
  • 2 oz. bocconcini, ,sliced, about 1/4 cup
  • 1/2 cup seasoned Panko breadcrumbs
  • 1/4 cup shredded Parmesan
  • 1 clove garlic ,minced
  • 2 Tbs. chopped parsley
  • 2 Tbs. olive oil
  • 1/4 tsp. cracked black pepper
  • fresh parsley leaves ,for garnish
  1. Preheat oven to 400F. Coat 6-cup baking dish with cooking spray.

  2. Arrange tomatoes and bocconcini in single layer in prepared baking dish, overlapping slightly, as shown.
  3. In small bowl combine Panko breadcrumbs, Parmesan, garlic, chopped parsley, olive oil and cracked black pepper.
  4. Sprinkle breadcrumb mixture over tomatoes and bocconcini.
  5. Bake 20 minutes or until breadcrumbs are golden and tomatoes are tender.
  6. Garnish with fresh parsley leaves.
Recipe Notes

Makes 6 servings.

Nutrition Facts
Baked Tomatoes Provencal
Amount Per Serving
Calories 115 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 7mg2%
Sodium 111mg5%
Potassium 163mg5%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 2g2%
Protein 5g10%
Vitamin A 661IU13%
Vitamin C 10mg12%
Calcium 97mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.