📝 About This Recipe
Transport your senses to the rolling hills of Southern France with this quintessential summer classic. These tomatoes are slow-roasted until succulent, topped with a golden, aromatic 'persillade' crust of fresh garlic, parsley, and crisp breadcrumbs. It is a dish that celebrates the simplicity of Mediterranean ingredients, offering a perfect balance of acidic sweetness and savory crunch.
🥗 Ingredients
The Tomatoes
- 6 pieces Ripe Beefsteak or Large Vine Tomatoes (firm but ripe, halved horizontally)
- 1/2 teaspoon Fine Sea Salt (for drawing out moisture)
- 1/4 teaspoon Granulated Sugar (to balance acidity)
The Persillade Topping
- 3/4 cup Fresh Breadcrumbs (homemade from sourdough or baguette preferred)
- 1/2 cup Flat-Leaf Italian Parsley (finely chopped)
- 4 pieces Garlic Cloves (minced very finely)
- 1 teaspoon Fresh Thyme Leaves (stripped from the stem)
- 1/2 teaspoon Herbes de Provence (dried blend)
- 4 tablespoons Extra Virgin Olive Oil (high quality)
- 1/4 teaspoon Freshly Cracked Black Pepper (to taste)
For Finishing
- 2 tablespoons Extra Virgin Olive Oil (for drizzling before baking)
- 1 pinch Fleur de Sel (for a final touch)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and position a rack in the center of the oven.
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2
Wash the tomatoes and pat them dry. Slice each tomato in half horizontally (across the equator).
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3
Using your finger or a small spoon, gently remove the seeds and excess watery pulp from the chambers, being careful not to puncture the outer skin.
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4
Lightly salt the cut side of the tomatoes and place them cut-side down on paper towels for 10 minutes to drain excess moisture.
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5
In a medium mixing bowl, combine the breadcrumbs, minced garlic, chopped parsley, thyme, and Herbes de Provence.
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6
Drizzle 4 tablespoons of olive oil into the breadcrumb mixture and stir until the crumbs are evenly coated and look like damp sand.
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7
Season the breadcrumb mixture with black pepper and a tiny pinch of salt, keeping in mind the tomatoes were already salted.
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8
Place the drained tomato halves cut-side up in a ceramic baking dish or a cast-iron skillet, fitting them snugly but in a single layer.
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9
Sprinkle the tiny pinch of sugar over the tomato flesh to enhance their natural sweetness during roasting.
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10
Mound the breadcrumb mixture generously onto each tomato half, pressing down slightly so the topping adheres.
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11
Drizzle the remaining 2 tablespoons of olive oil over the tops of the tomatoes.
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12
Bake for 25-30 minutes, or until the tomatoes have softened and slumped slightly, and the breadcrumb crust is a deep golden brown.
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13
If the topping isn't brown enough after 30 minutes, switch to the broiler for 1-2 minutes, watching closely to prevent burning.
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14
Remove from the oven and let rest for 5 minutes to allow the juices to settle before serving.
💡 Chef's Tips
Use 'mealy' or day-old bread for the crumbs rather than store-bought panko for a more authentic, rustic texture. If your tomatoes are very acidic, the small pinch of sugar is essential for that mellow Provençal flavor profile. Do not over-process the garlic; it should be finely minced so it mellows in the oven without becoming bitter. For a variation, you can add 2 tablespoons of freshly grated Parmesan cheese to the breadcrumb mix, though the traditional version is cheese-free. Ensure the tomatoes are similar in size so they cook evenly at the same rate.
🍽️ Serving Suggestions
Serve alongside a grilled Ribeye steak (Entrecôte) for a classic French bistro experience. Pair with a chilled bottle of Côtes de Provence Rosé to complement the acidity and herbs. Place next to a piece of roasted sea bass or snapper for a light, Mediterranean dinner. Serve at room temperature as part of a summer picnic spread with crusty baguette and goat cheese. Accompany with a simple green salad dressed in a sharp Dijon vinaigrette.