Herbed Tomatoes Recipe (2024)

For a real Mediterranean touch, do as I did this
evening and add a finely chopped Kalamata olive
or two to the herb mix. Could make a meal on
these alone....

I've done this with Roma tomatoes, in a very low oven for a long time. They come out almost dried but the flavor is superb - a great accompaniment. Just cut lenghtwise, salt and pepper, garlic and any herb, and drizzle with olive oil.

The article which introduced the recipe begins with a story about an Italian gentlemen apoplectic about the use of mint in a pasta dish, and goes on to talk about smart ways to use herbs improperly.

I took MAM in OR's word for it and didn't scoop out any of the tomato flesh, which worked out fine. I used the herbs I had on hand, Italian basil and mint, along with the garlic and olive oil, instead of cilantro and Thai basil. The result was savory and delicious. It would be great alongside fish, plopped onto pasta or eaten cold on a hot afternoon. In all its variations, this is a highlight among summer tomato recipes.

This is decidedly not a "French provincial preparation." The French would never include cilantro, which no doubt tastes like soap to many of them, as it does to me. See Julia Child's work for how to stuff a tomato, French provincial style. Hint: you use parsley and/or basil. Period.

This recipe could use a note about how hot the pan should be. I'm a cast-iron cooking novice, and while I didn't leave my tomatoes on for too terribly long, they kind of wilted when I flipped them. I'll use a slightly cooler pan next time.

This is a lovely summer dish, especially in August when the tomatoes are worthy. I've made it "by the book" and also played around substituting different herbs, and even Roma tomatoes - they were all good. The key is the raw garlic which adds a sweet pow! A well seasoned cast iron pan helps, as does very firm beefsteak tomatoes. You definitely want to increase the amount of herbs, just about doubling it works for me when the tomatoes are big.

2 Tablespoons of garlic and basil didn't cut it. I doubled it up, maybe even a tad more. Perfect. Great dish.

I did not scoop anything out of tomatoes and they were delicious.

I was skeptical, but these were really good. Nice side dish--fast, too.

"Preparation" here refers to the technique, not the choice of aromatics.

She did say, "mine are neither Provençal nor provincial, but à l’Americaine". I think she was simply referring to the method of preparation, not the actual herbs used, when she said "may or may not be a French provincial preparation."

A delicious (and colorful) accompaniment! Using a smaller sized tomato I will also include this among a selection of appetizers at an upcoming casual dinner party. Cilantro's not my thing but I believe parsley will substitute nicely.

I add corn to the sauce

I've made this several times over the past few years with Brandywine tomatoes and Thai basil from our garden. I probably would turn up the heat on the stove a bit because the tomatoes got soft but only slightly brown. Still delicious, with grilled steak and green beans.

I used this recipe purely as inspiration. I used a liberal amount of olive oil and butter, cooked the tomatoes while I put a handful of italian parsley, a handful of dill, a couple large cloves of garlic, salt, pepper and a handful of walnuts in my little food processer. I chopped finely (but did not puree). I spread the herb topping on the tomatoes and then flipped them over into the butter/EVO mixture and cooked few minutes longer. I scooped them out carefully and flipped up. GOOD.

There are better ways to cook a tomato (try the barbecue). And easier ways to make pesto.

I loved these. I have cooked them twice- the first time with a medium high heat pan and I cheat by putting the cilantro (coriander for us brits) and Thai basil in a mini food processor- they were good.But much better the scones time when I chopped the herbs by hand ( takes no time at all) and a medium high heat pan which gave the tomatoes that touch of colour on the edges

It's basically pesto on a grilled tomato. Add any combo of herbs you want -- mine had sage and scallions in addition to the basil. I also melted a layer of mozzarella on top for something heartier!

These worked out beautifully - I used cilantro and italian basil with crushed garlic. The next time, I'm going to include chopped green chillies for a little heat.

Fantastic way to use ripe summer tomatoes. I had a combination of mint, basil and parsley on hand so used that. I made extra herb paste and tossed some into pasta loosened with some of the cooking water. Delicious dinner.

I'll scoop out less of the tomato insides next time, but these were quite good, and an easy side dish with meatballs. I used basil and mint and it was summery and delicious.

My husband said "Wow-wow!" That means he liked it...

I used the recipe, as I do most recipes, only as a starting point. I simply sliced the tomatoes thickly and cooked them in olive oil on the cast iron griddle, covering them with the herb mixture. I also used more variety of herbs than called for here and threw a little orange and lemon zest into the spice grinder. The tomatoes and the herbs were from the garden - you can't go wrong with ingredients like this.

following others who had made this. i used a combination of mint and basil and two small sage leaves for the herb combo. it was very good, and i loved the way to cook the tomatoes.

Could I dump it all in the cuisinart to make the paste (Not the toms, of course)

Do spoon out all or most of the tomato innards, then reduce the seeds and liquids to a thick syrup in a tiny saucepan. Watch it because it reduces very fast. Spoon this over the tomatoes before topping with the the herb preparation. You'll be astonished at the intensity of the tomato flavor. This works especially well if you serve over pasta.

Tomates à la provençale is a very popular dish in France. The tomatoes are either seared in oil on the stove first, or cooked directly in the oven. They are stuffed with garlic and parsley, generously sprinkled with olive oil and covered with bread crumbs. Served with sauteed potatoes and thin French beans, they are fabulous!