Cherry Tomatoes Provençale

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 36 ripe cherry tomatoes
  • cup soft fresh bread crumbs
  • 2 garlic cloves, finely minced
  • 2 tablespoons finely chopped green onions
  • 3 tablespoons finely chopped parsley
  • Pinch of dried orégano
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper
  • Butter


    1. Remove the stems from the tomatoes. Cut a slice from the top of each tomato and scoop out the pulp with a melon-ball cutter. Put the pulp through a coarse sieve to remove the seeds. Reserve the pulp.

    2. Preheat oven to hot (400°F.).

    3. Combine the bread crumbs, garlic, green onions, parsley, orégano and olive oil. Add salt and pepper to taste. Add enough of the tomato pulp to make the mixture moist. Use this mixture to stuff the tomatoes.

    4. Place the tomatoes in an oiled pan. Dot the filling with butter. Bake for ten minutes, until the tomatoes are heated through and bread crumbs are golden brown.