Summer in France: Cooking Tomatoes à la provençale

Summer in France: Cooking Tomatoes à la provençale

I am not really a fan of tomatoes, but I had to change my mind after eating this dish at my mother-in-law’s place.  Born and raised in the Provence region of France where this recipe is from, she is in her own words, a Gourmande (French for a luxurious foodie).  

Now, if you wanted to cook this like a true Gourmande, you have to get the tomatoes fresh from the marché. Parisians like their Sunday Farmers’ markets, but they are nothing like the markets in Provence.

Imagine the bright sunshine, the little town square in Isle-sur-la-Sorgue with its cobblestone streets. Locals bustling about with their straw baskets filled to the brim with fresh produce and flowers. These are the types of tomatoes a true gourmand would go for, fresh from the farm.

Farmers' Market in France
Farmers’ Market in France

But I digress. You can also buy tomatoes at your local supermarket and call it a day. At least your local supermarket will have air-conditioning, parking and trolleys! (Better yet, you can just get the groceries delivered. I promise you it will taste just as good.)

Tomates à la provençale

Tomates à la provençale

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Tomates à la provençale is a French side dish, originating in the Provence in the South of France. Perfect with some grilled meat and a bottle of rosé wine.


  • 4 red tomatoes
  • 2 table spoons of olive oil
  • 1 tea spoon of garlic powder,
  • 1 table spoon of chopped parsley
  • 1/2 teaspoon of salt pepper
  • 1/2 teaspoon of pepper
  • 1 tablespoon of oregano
  • breadcrumbs


    1. Cut the tomatoes in half and remove some of the seeds.
    2. Place the tomato halves on a lightly oiled dish that can go to the oven.
    3. Mix in a bowl: the garlic powder, chopped parsley, salt, pepper, a pinch of marjoram or oregano.  
    4. Add the mix on top of each half of tomatoes and then sprinkle liberally with breadcrumbs.
    5. Lightly oil the top of the tomatoes.
    6. Put a little water at the bottom of the dish and bake in the oven for 410F (210 ° C) for about 30 mn.


  • Skip the breadcrumbs to make it keto-friendly and gluten-free.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 44 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 0mg Sodium: 162mg Carbohydrates: 6g Net Carbohydrates: 0g Fiber: 1g Sugar: 2g Sugar Alcohols: 0g Protein: 1g
Note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for informational purposes only.

Serve hot or warm and enjoy!

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