Tomatoes Provencal with Garlic, Parmesan and Basil
Last updated on October 13th, 2026
This tomatoes provencal recipe is built on one bit of technique most recipes skip: scoring the cut side deep enough to actually tuck slivers of garlic inside, so the flavour cooks into the flesh instead of just sitting on top under the breadcrumbs. Salt them first and let them sit for five minutes, and the tomato does half the seasoning work itself before it even sees the oven. Like my beetroot en papillote, they’re an easy oven side you can prep ahead and forget about.
How to Make Tomatoes Provencal
Score the tomatoes and tuck in the garlic
Slice one clove of garlic thinly. Cut the tomatoes in half top to tail and remove the stalk, because no one wants to eat that. Then score each half deep enough for the garlic slices to fit in, and poke in about six slices per half. The garlic should sit down in the flesh, not on top.
Salt them and wait five minutes
Generously salt each tomato and place them to one side for five minutes. Tomatoes and salt are best friends, and this short rest lets the tomato do half the seasoning work itself.
Grate the bread, don’t blitz it
Cut the crusts off two slices of fresh bread and grate the bread on a box grater. Yes, grate it, so you get nice rustic breadcrumbs. Finely slice some fresh basil and add it to the bowl, grate in about a quarter of a cup of parmesan, then add a small pinch of salt, a generous pinch of pepper and about a tablespoon of extra virgin olive oil. Mix well.
Top and bake until golden
Pile the breadcrumb mix onto the tomatoes. Don’t worry about the bits that fall on the tray, they get crispy and delicious. Bake at 200C / 400F for 10-15 minutes until golden brown.
Tips for the Best Tomatoes Provencal
- Sandwich bread works really well here because it keeps its softness, while panko breadcrumbs have a slightly sandier texture.
- Don’t over-roast the tomatoes, or they will lose their texture.
- Play around with different herbs and spices, this recipe is really versatile.
What to Serve With Tomatoes Provencal
I think they’re the best side to have with your barbecue this summer. These garlic tomatoes turn up all over Provencal cooking, from a ratatouille of tomato, eggplant, courgette and herbs to a simple salad dressed with vinaigrette or piled onto bruschetta. If you’re serving them with a salad, my three go-to salad dressings give you a vinaigrette to match. Their sweetness and acidity make them a natural match for richer meats like duck or lamb, and just as good next to grilled fish or shrimp. They’re especially good beside a crispy pan-roasted duck breast. Chop the leftovers into a quick pasta sauce or use them as a pizza topping: there’s very little this dish doesn’t improve. If you love tomato and garlic with pasta, my 15-minute scarpariello pasta is a must.
What is tomatoes provencal?
Tomatoes provencal is a baked tomato side dish from Provence: halved tomatoes with garlic tucked into the flesh under a crisp, herby breadcrumb topping. This version uses grated bread, basil and parmesan, baked at 200C / 400F for 10-15 minutes.
What’s the best bread to use for the topping?
Sandwich bread works really well as it keeps its softness, while panko breadcrumbs give a slightly sandier texture: try either depending on the topping you prefer.
How do I avoid overcooking the tomatoes?
Over-roasting makes the tomatoes lose their texture, so bake them for 10-15 minutes at 200C / 400F and pull them out as soon as the crumbs are golden brown.
Can I customise the herbs and spices in this recipe?
Yes: this recipe is really versatile, so feel free to play around with different herbs and spices to suit your taste.
What dishes pair well with Provencal tomatoes?
They’re delicious alongside ratatouille, in salads with a simple vinaigrette, as a bruschetta topping, or served with rich meats like duck or lamb and seafood like grilled fish or shrimp.
Tomatoes Provencal with Garlic, Parmesan and Basil
Equipment
- Baking / Roasting tray
- Mixing bowl / Bowl
- Barbecue / Outdoor grill
- Box grater
- Chef’s knife
- Chopping board
- Measuring cups
- Measuring spoons
Ingredients
- 2 x Large ripe tomatoes
- 1 x clove of garlic
- 2 x slices of fresh bread crusts cut off
- 1 small bunch of fresh basil finely sliced
- 1/4 cup parmesan grated
- 1 tbsp extra virgin olive oil
- salt to season the tomatoes, plus a small pinch for the topping
- black pepper a generous pinch
Instructions
- Thinly slice the garlic, then slice the tomatoes in half from top to tail and remove the stalk.
- Score the tomatoes deep enough for the garlic slices to sit in. Poke the garlic slices into the tomatoes, around 6 slices per half.
- Generously salt each tomato and leave to sit for 5 minutes.
- Cut the crusts off the bread and grate it on a box grater (or use panko) to make rustic breadcrumbs. In a bowl, mix the breadcrumbs with the finely sliced basil, grated parmesan, a small pinch of salt, a generous pinch of black pepper and the olive oil. Mix well and add to the top of the tomatoes.
- Bake at 200c / 400f for 10-15 minutes until the breadcrumbs are golden brown.
Video
Nutrition
Nutrition Facts
| Total Fat | 11.0g |
| Saturated Fat | 3.0g |
| Cholesterol | 8.6mg |
| Sodium | 839.9mg |
| Total Carbohydrate | 18.2g |
| Dietary Fiber | 2.9g |
| Sugars | 6.0g |
| Protein | 8.2g |
| Potassium | 498.9mg |
