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Tomatoes Provincal

This really brings out the flavor of the freshest, most intense seasonal tomatoes; during off months, Roma tomatoes are a good substitute.

4 large, ripe, firm tomatoes, cut in half horizontally
(do not peel)
3/4 cup fresh French or Italian bread crumbs
2 to 3 cloves garlic, finely minced
6 tablespoons finely minced basil or other fresh herb
3 tablespoons grated Parmesan
2 tablespoons finely chopped black olives
1/8 teaspoon salt, or to taste, and pepper to taste
Olive oil cooking spray


Preprep: Halve tomatoes; mince garlic, herbs; grate cheese; chop olives.

1. With a spoon (a grapefruit spoon works best), remove and discard seeds and soft center of each tomato half.

2. Combine bread crumbs, garlic, herbs, cheese and olives. Season with salt and pepper. Spoon about 2 tablespoons filling into each tomato half; spray with cooking spray. Place tomatoes under broiler until filling is golden, about 5 minutes. You can also cook these tomatoes on the grill for a wonderful smoky dimension.


Easy bread crumbs: Anytime you have some good bread left over, throw it in the food processor with some garlic for easy homemade bread crumbs. Freeze in a zip-top bag to use with recipes such as Tomatoes Provençal or to add a special finish to other dishes.


Use fresh mint and feta cheese, or use parsley and Roquefort cheese in place of the basil and Parmesan.

Recommended Equipment

Melon Baller - You could use a melon baller if you don't have a grapefruit spoon. And of course it can also be used as a melon baller!



Each serving has approximately:

Calories: 91 Sodium: 334 mg Calcium: 88 mg
Total fat: 2.8 g Chol: 3 mg Carbs: 14 g
Sat fat: 1 g Fiber: 2 g Protein: 4 g

Printable Version



Please feel free to send any comments or questions to:

Barbara Gollman

Last Update: October 27, 2003

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