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Provençal Stuffed Tomatoes

You’ll never look at a baked tomato the same way again; this dish is a delicious accompaniment to lamb, chicken or fish.

By John Besh, New Orleans, Louisana

As appeared in

These baked tomatoes are easy to prepare and serve as a versatile accompaniment to so many types of food. Try this tasty side dish when your family next gathers for Sunday supper.


6   large or medium tomatoes¼   cup dried bread crumbs
Salt3   tablespoons freshly grated Parmesan cheese
Freshly ground black pepper2   cloves garlic, peeled
2   tablespoons plus ½ cup olive oil3   sprigs fresh basil


1. Preheat oven to 350° F.

2. Cut tomatoes in half width-wise. Place on a baking sheet or in a casserole dish, cut side up, and generously season with salt and pepper. Drizzle with 2 tablespoons olive oil.

3. In a food processor, combine 1/2 cup olive oil, bread crumbs, Parmesan, garlic, basil and 2 pinches of salt; process for about 1 minute. The mixture should have a wet, crumbly consistency.

4. Press bread-crumb mixture onto tomatoes.

5. Bake for 15 minutes or until tops are browned and tomatoes are warmed through.

Serves 6.

Nutritional Information per Serving:  Calories: 260; Fat, 24 g; Cholesterol, 5 mg; Sodium, 210 mg; Total Carbohydrates, 9 g; Dietary Fiber, 1 g; Sugars, 3 g; Protein, 3 g.

Note: The above info is based on the use of  1/4 tsp. each of both salt and pepper . Please adjust according to the amount you use.

Don't miss John's inspiring story about strengthening bonds with friends and family via the joys of cooking.


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