Stuffed Tomatoes Provencal


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Soft-Ripened Cheeses

* 4 medium Ripe Tomatoes
* 3 Tbps Tapenade or olive puree (Tapenade, or olive puree, is available at specialty food shops and most supermarkets)
* 2 oz Ile de France ® Chevre en Salade (crumbled goat cheese), chilled
* 2 Tbsp Olive oil
* 1 medium Onion, finely chopped
* 2 Cloves garlic, finely chopped
* 1/4 cup Fresh parsley, finely chopped
* 1/4 cup Fresh thyme or basil, or a combination, finely chopped
* 1/4 cup Fresh bread crumbs
* Fresh thyme or basil leaves for garnish
* Salt and freshly ground black pepper


* Stem the tomatoes and cut them in half width-wise. Using a small melon scooper or small sharp knife, remove most of the pulp from the tomato, leaving the tomato skin or shell intact. Chop the tomato pulp finely and reserve. Place the tomato “shells” on a baking sheet or a shallow roasting pan. Using a spoon or pastry brush, spread 1/8 tsp of the tapenade into the bottom of each tomato and set aside. Divide half the goat cheese and crumble on top of the tapenade.

* Add half the oil to a medium skillet and cook over moderate heat. Add the onion and garlic and cook, stirring for 5 minutes. Add the reserved tomato pulp, half the parsley and thyme and cook another 3 minutes. Remove from the heat, add the remaining herbs, and season to taste with salt and pepper.

* Divide the stuffing among the eight tomato shells and top each with some breadcrumbs and the remaining goat cheese. (The tomatoes can be made several hours ahead of time up to this point.)

* Preheat the oven to 400˚F. Drizzle the top of each tomato with a little bit of the remaining tablespoon of oil and sprinkle with salt and pepper. Bake for 15 to 20 minutes or until hot. Serve hot or at room temperature with a garnish of fresh herbs.

* Serves 4 to 8.

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