15 Best French Tomato Recipes to Make This Summer
French tomato recipes celebrate tomatoes at their very best: ripe, juicy and simply prepared with olive oil and fresh herbs.
In the South of France, tomatoes appear everywhere during the summer. They are sliced into salads, slowly roasted with garlic, spooned over grilled fish, baked into Ratatouille and stuffed with savory fillings.
TL;DR
- What is it? A collection of my favorite French tomato recipes inspired by summers in Provence, where ripe tomatoes, olive oil, and fresh herbs take center stage.
- How you'll make it? You'll roast, bake, simmer, or simply dress fresh tomatoes with olive oil, herbs, and seasonal ingredients using classic French techniques.
- Why you'll love it? These recipes are simple, seasonal, and full of the bright, sun-soaked flavors of the South of France.
- Cook Methods: No-cook, oven-baked, roasted, stovetop, broiled, assembled, and stuffed & baked
- Flavor & Texture: Fresh, vibrant, herbaceous, and beautifully balanced, with textures ranging from crisp and juicy to tender and velvety.
- Difficulty: Easy to intermediate
J'Adore! Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
When a tomato is perfectly ripe, it doesn't need much. A drizzle of good olive oil, a pinch of French sea salt and a few leaves of fresh basil are often enough.
These are my favorite French tomato recipes from Le Chef's Wife blog. Some are traditional dishes from Provence and the French Riviera, while others are Mediterranean-inspired recipes that remind me of our summers in the South of France.
Whether you have a basket of tomatoes from the farmers market or a garden producing more tomatoes than you know what to do with, you will find plenty of delicious inspiration here.
What are the best French tomato recipes?
Some of the best-known French tomato recipes are Tomatoes Provençale, Ratatouille, Confit Bayaldi, Salade Niçoise, Petits Farcis and Sauce Vierge.
Fresh tomatoes are also used in simple salads, tartines, vegetable soups and Mediterranean dishes throughout Provence and the French Riviera.
If you are new to French cooking, begin with Tomato Burrata Salad or a Tomato Boursin Tartine. For an authentic Provençal side dish, make Tomatoes Provençale. If you want an impressive French summer dinner, try Petits Farcis Niçois or Confit Bayaldi.
French tomato recipes at a glance
| Recipe | Best for | Preparation | Main flavors |
|---|---|---|---|
| Tomatoes Provençale | French side dish | Oven-baked | Garlic, basil and olive oil |
| Sauce Vierge | Grilled meat or fish | No-cook | Tomatoes, olives, capers and herbs |
| Tomato Burrata Salad | Easy entertaining | No-cook | Burrata, basil and orange zest |
| Peach Caprese Salad | Summer lunch | No-cook | Peaches, tomatoes and burrata |
| Fennel and Tomato Salad | Barbecue side | No-cook | Fennel, lemon and tomatoes |
| Salade Niçoise | Complete summer meal | Assembled | Tuna, eggs, tomatoes and olives |
| Ratatouille | Healthy side dish | Oven-baked | Tomato, eggplant and zucchini |
| Confit Bayaldi | Dinner party | Slow-roasted | Layered summer vegetables |
| Petits Farcis Niçois | Family dinner | Stuffed and baked | Tomatoes, vegetables and sausage |
| Provençal Tomato Soup | Light lunch | Stovetop | Tomato, basil and goat cheese |
| Tomato Soup Gratinée | Comfort food | Stovetop and broiled | Tomato, baguette and cheese |
| Tomato Boursin Tartine | Quick lunch | Toasted | Tomatoes, Boursin and herbs |
| Roasted Fennel and Tomatoes | Easy side dish | Oven-roasted | Fennel, lemon and herbs |
| Taboulé du Marché | Picnic or barbecue | Chilled | Tomatoes, herbs and couscous |
| Ratatouille Soup | Meal prep | Stovetop | Tomatoes, vegetables and pesto |
1. Tomatoes Provençale
Tomatoes Provençale is one of the most delicious ways to transform ripe tomatoes into a classic French side dish.
The tomatoes are slowly baked until they become velvety and sweet, then topped with a vibrant homemade garlic and basil pesto. The flavor is incredibly rich and satisfying despite the recipe being naturally vegan.
This is a beautiful example of Provençal cooking: simple ingredients, prepared with care, that taste like much more than the sum of their parts.
Even tomatoes that are not quite at their seasonal peak become delicious when roasted this way.
Best for: A French dinner-party side dish
Serve with: Roast chicken, grilled fish, steak or lamb
Diet: Vegan and naturally gluten-free
Wine pairing: Serve with a dry Provençal rosé or a crisp Rolle. The freshness of the wine complements the tomatoes, garlic, basil and olive oil.
2. La Sauce Vierge
La Sauce Vierge is an authentic Provençal recipe from Sébastien's grandmother, Pierrette.
I like to describe Sauce Vierge as a French salsa. It is made with diced tomatoes, olives, capers, basil, shallots, chives, lemon zest, pine nuts and olive oil.
It requires no cooking and can completely transform a simple piece of grilled fish or chicken. You can also spoon it over vegetables, pasta or toasted baguette.
This is one of those recipes you will want to make repeatedly while tomatoes are at their peak.
Best for: Adding flavor to grilled fish, chicken or vegetables
Serve with: Branzino, salmon, chicken breasts or baguette
Make ahead: Prepare it several hours before serving so the flavors can come together.
Wine pairing: A Provençal rosé, Picpoul de Pinet or Rolle pairs beautifully with the fresh tomatoes, capers, olives and lemon.
3. Tomato Burrata Salad with Basil and Orange Zest
This Tomato Burrata Salad is a celebration of beautiful peak-season tomatoes.
Creamy burrata is surrounded by ripe tomatoes and fresh basil, then finished with orange zest, flaky French sea salt and good-quality olive oil.
Orange zest may sound unexpected, but it adds a beautiful brightness that brings out the sweetness of the tomatoes and the richness of the cheese.
This is one of the easiest recipes you can make for summer entertaining, yet it always looks spectacular on the table.
Best for: An elegant summer starter
Serve with: Fresh baguette and a simple grilled main course
Preparation time: About 10 minutes
Wine pairing: Choose a crisp Provençal rosé, Sauvignon Blanc or Vermentino. The wine's freshness balances the creamy burrata and sweet tomatoes.
4. Peach Caprese Salad
Peach Caprese Salad combines two of the best ingredients of late summer: ripe peaches and juicy tomatoes.
The sweetness of the peaches works beautifully with creamy burrata, fragrant basil, olive oil and flaky sea salt. It is a Mediterranean-inspired variation of the classic Caprese salad that brings me right back to summer on the French Riviera.
This is an excellent recipe for those precious weeks when both peaches and tomatoes are perfectly ripe.
Best for: A summer lunch or brunch
Serve with: Baguette, grilled chicken or fish
Diet: Vegetarian and naturally gluten-free
Wine pairing: A chilled Provençal rosé is ideal. You could also serve a dry Riesling or Viognier, which will complement the sweetness of the peaches without overwhelming the tomatoes.
5. Fresh Fennel and Tomato Salad
My Fresh Fennel and Tomato Salad is crisp, refreshing and incredibly simple.
Raw fennel and ripe tomatoes are dressed with olive oil, white balsamic vinegar, lemon juice and lemon zest. The crunch and gentle anise flavor of the fennel contrast beautifully with soft, juicy tomatoes.
With only two primary ingredients, this salad is proof that you do not need to do much to fresh summer produce.
Best for: A barbecue or light summer lunch
Serve with: Grilled steak, chicken, fish or Merguez sausages
Diet: Vegan and naturally gluten-free
Wine pairing: Serve with Sauvignon Blanc, Picpoul de Pinet or a dry Provençal rosé. Each has enough acidity to complement the tomatoes and citrus dressing.
6. French Salade Niçoise
An authentic French Salade Niçoise is one of my favorite ways to serve summer tomatoes as a complete meal.
This classic salad from Nice is made with tuna, hard-boiled eggs, tomatoes, radishes, artichokes, capers and Niçoise olives. It is filled with protein and fresh vegetables while still feeling elegant enough to serve for a special lunch.
Arrange each ingredient beautifully on the plate instead of tossing everything together. The result is colorful, generous and impressive.
Best for: A light lunch, brunch or picnic
Serve with: Fresh baguette and salted butter
Diet: Naturally gluten-free
Wine pairing: A chilled Provençal rosé is the classic choice. A crisp white such as Rolle or Sauvignon Blanc also pairs beautifully with the tuna, tomatoes, olives and capers.
7. Authentic Ratatouille
Authentic Ratatouille is one of the most famous vegetable dishes from Provence.
Tomatoes, eggplant, zucchini, peppers, garlic and onions are seasoned with Herbes de Provence and cooked until each vegetable becomes tender and flavorful.
A good Ratatouille should not taste like a single indistinguishable vegetable stew. Each ingredient should retain its character while blending beautifully with the tomatoes, garlic and herbs.
Serve Ratatouille warm or at room temperature. It is equally delicious as a side dish, a light vegetarian meal or spooned over pasta or rice.
Best for: Using a generous farmers market haul
Serve with: Roast chicken, grilled fish, eggs, rice or baguette
Diet: Vegan and naturally gluten-free
Wine pairing: Choose a Provençal rosé or a light Côtes du Rhône. Both pair well with the tomatoes, eggplant, peppers and Herbes de Provence.
8. Simple Confit Bayaldi
Confit Bayaldi uses many of the same vegetables as Ratatouille but presents them in a much more dramatic way.
Thin slices of tomato, eggplant, zucchini and summer squash are arranged in overlapping rows over a flavorful tomato and roasted-pepper base. The vegetables are then slowly baked with garlic, olive oil and fresh herbs until meltingly tender.
The beautiful layered presentation makes this a showstopper for a dinner party or brunch. It looks complicated, but the process is surprisingly approachable once the vegetables are sliced.
Best for: A summer dinner party
Serve with: Roast chicken, grilled lamb or crusty baguette
Diet: Vegan and naturally gluten-free
Wine pairing: Serve with Provençal rosé, Bandol rosé or a light Grenache-based red. The wine should have enough fruit to complement the slow-roasted vegetables without overpowering them.
9. Les Petits Farcis Niçois
Les Petits Farcis Niçois is one of my favorite dishes from the French Riviera.
Tomatoes, zucchini, peppers, onions and other small vegetables are hollowed out and filled with a savory mixture of sausage, herbs, garlic and breadcrumbs. They are baked until the vegetables become tender and the filling is golden and fragrant.
This recipe comes from Sébastien's grandmother and tastes like French family cooking to me. Petits Farcis are hearty and comforting but still filled with the bright flavors of summer.
Best for: A French Riviera-inspired family dinner
Serve with: A green salad and fresh baguette
Make ahead: Assemble the vegetables in advance and bake before serving.
Wine pairing: A medium-bodied Provençal rosé or light Côtes du Rhône works beautifully with the savory filling, tomatoes and aromatic herbs.
10. Simple Provençal Tomato Soup with Goat Cheese Tartines
Simple Provençal Tomato Soup gives the classic tomato soup a South of France twist.
Fresh basil or pesto brightens the creamy tomato soup, while garlic-rubbed baguette slices topped with tangy goat cheese create the perfect accompaniment for dipping.
This is one of our family favorites and a wonderful recipe for the transition from summer into fall. Use fresh tomatoes at the height of the season or good-quality canned tomatoes when fresh ones are unavailable.
Best for: A simple lunch or rainy-day dinner
Serve with: Goat cheese tartines or a green salad
Make ahead: The soup can be refrigerated or frozen.
Wine pairing: Serve with Sauvignon Blanc, Sancerre or a dry Provençal rosé. The wine's acidity works well with the tomatoes, basil and tangy goat cheese.
11. Tomato Soup Gratinée
Tomato Soup Gratinée combines tomato soup and grilled cheese with the indulgent presentation of French Onion Soup Gratinée. This is not an authentic French recipe, but a whimsical creation of my own that I am happy to share with you because it is just so good!
Creamy tomato-basil soup is topped with garlic-rubbed baguette slices and a generous layer of melted cheese. The individual bowls are broiled until the cheese becomes golden, bubbling and irresistible.
This is a comforting recipe for cooler weather and an excellent way to preserve the flavor of tomato season. Make a double batch of the soup and freeze half before adding the bread and cheese.
Best for: Cozy fall and winter dinners
Serve with: A crisp green salad
Make ahead: Freeze the soup without the baguette and cheese topping.
Wine pairing: A lightly oaked Chardonnay complements the creamy soup and melted cheese. A light Beaujolais is a delicious red-wine alternative.
12. Tomato Boursin Tartine
This Tomato Boursin Tartine is one of those quietly luxurious dishes I return to again and again during tomato season.
A slice of crusty golden bread is spread generously with creamy, herb-filled Boursin cheese and topped with thick slices of ripe tomato, fresh herbs, olive oil and sea salt.
Every element is uncomplicated, but together they create something undeniably special. It is essentially a classic tomato sandwich made elegant.
Best for: A quick lunch or effortless apéro
Serve with: A green salad, cornichons or a bowl of soup
Preparation time: About 10 minutes
Wine pairing: Sauvignon Blanc, Chablis or dry rosé will balance the creamy Boursin and juicy tomatoes.
13. Roasted Fennel with Lemon, Tomatoes and Herbes de Provence
Roasted Fennel becomes sweet and meltingly tender in the oven.
Campari tomatoes, lemon, olive oil and Herbes de Provence add brightness and Mediterranean flavor. It is a simple side dish that looks beautiful beside roasted or grilled meat and fish.
If you are unfamiliar with fennel, roasting softens its anise flavor and brings out its natural sweetness. The tomatoes release their juices as they cook, creating a light sauce in the bottom of the pan.
Best for: A healthy French-inspired side dish
Serve with: Roast chicken, salmon, Branzino or grilled meat
Diet: Vegan and naturally gluten-free
Wine pairing: A crisp Rolle, Sauvignon Blanc or Provençal rosé complements the lemon, tomatoes and herbs without overpowering the delicate fennel.
14. Taboulé du Marché
Taboulé du Marché is inspired by the colorful prepared salads found in French markets.
Couscous is tossed with tomatoes, cucumbers, red onion, parsley, mint, chickpeas, lemon, olive oil and a touch of harissa. The result is bright, herbaceous and satisfying.
I like to prepare a large bowl with my farmers market haul and enjoy it over several days. It stores well in the refrigerator and is especially useful when you need a quick lunch.
Best for: Picnics, barbecues and weekday lunches
Serve with: Grilled Merguez, chicken, lamb or fish
Make ahead: The flavor improves after several hours in the refrigerator.
Wine pairing: Serve with a dry rosé, Sauvignon Blanc or crisp Vermentino. The freshness of the wine balances the herbs, lemon, tomatoes and subtle heat from the harissa.
15. Ratatouille Soup with Homemade Pesto
Ratatouille Soup is my comforting interpretation of the iconic Provençal vegetable dish.
Tomatoes, eggplant, zucchini, summer squash, peppers and onions simmer together before being finished with homemade pesto. It has all the beautiful flavors of Ratatouille in a warm, satisfying bowl.
This soup is a wonderful way to use an abundance of summer vegetables. Make a large batch and freeze individual portions for the cooler months ahead.
Best for: Meal prep and freezer cooking
Serve with: Baguette, grated Parmesan or goat cheese tartines
Make ahead: Refrigerate for several days or freeze in individual portions.
Wine pairing: A Provençal rosé, light Côtes du Rhône or Sauvignon Blanc pairs nicely with the tomatoes, vegetables and basil pesto.
How to choose the best tomatoes
The best tomato depends on how you plan to use it.
Heirloom tomatoes
Heirloom tomatoes are beautiful in salads and tartines, where their colors, textures and flavors can truly shine.
Use them for Tomato Burrata Salad, Peach Caprese Salad or Tomato Boursin Tartines.
Beefsteak tomatoes
Large beefsteak tomatoes are ideal for thick slices and stuffed tomato recipes. Choose tomatoes that feel heavy for their size but are still firm enough to hold their shape.
Roma tomatoes
Roma tomatoes have firm flesh and fewer seeds, making them excellent for soups, sauces and cooked recipes.
Cherry and grape tomatoes
Small tomatoes are sweet, easy to prepare and wonderful in Sauce Vierge, Taboulé and roasted vegetable dishes.
Campari tomatoes
Campari tomatoes are larger than cherry tomatoes but smaller than most slicing tomatoes. Their size and sweetness make them especially good for roasting.
How to store fresh tomatoes
Keep ripe tomatoes at room temperature whenever possible.
Refrigeration can affect their flavor and texture, especially when the tomatoes are perfectly ripe. Place them in a single layer away from direct sunlight and use them as soon as they reach their peak.
If a tomato is becoming too soft for a salad, do not throw it away. Use it in soup, Sauce Vierge, Ratatouille or another cooked recipe.
Very ripe tomatoes often have the most concentrated flavor.
The best herbs to use with tomatoes
Tomatoes pair beautifully with:
- Basil
- Thyme
- Rosemary
- Tarragon
- Parsley
- Chives
- Oregano
- Herbes de Provence
Fresh basil is ideal for raw salads, tartines and Sauce Vierge. Thyme, rosemary and Herbes de Provence are particularly delicious in roasted tomato recipes.
What to serve with French tomato recipes
Depending on the recipe, serve French tomatoes with:
- French roast chicken
- Grilled Branzino or salmon
- Steak or lamb
- Merguez sausages
- French baguette
- Goat cheese or burrata
- A simple green salad
- Rice, couscous or pasta
- A chilled bottle of Provençal rosé
Tomato salads and Sauce Vierge are especially suited to summer meals, while Ratatouille, Tomatoes Provençale and tomato soups transition beautifully into fall.
Frequently asked questions
Ratatouille is one of the most famous French dishes made with tomatoes. This Provençal recipe combines tomatoes with eggplant, zucchini, peppers, onions, garlic and herbs.
Tomatoes Provençale, Salade Niçoise and Petits Farcis are other traditional French tomato dishes.
Tomatoes Provençale are tomatoes baked with garlic, herbs, olive oil and usually breadcrumbs or a pesto-style topping. The tomatoes become soft, sweet and deeply flavorful as they cook.
Sauce Vierge is a fresh Provençal sauce made with diced tomatoes, olive oil, herbs, lemon and ingredients such as capers and olives. Unlike many tomato sauces, Sauce Vierge is generally uncooked.
Use an abundance of fresh tomatoes to make Ratatouille, Tomatoes Provençale, Sauce Vierge, tomato soup, Salade Niçoise, tomato tartines or stuffed tomatoes.
You can also make a large batch of tomato soup or Ratatouille and freeze it for later.
Tomato soup, Ratatouille and Ratatouille Soup freeze well. Raw tomato salads, Sauce Vierge and burrata salads are best enjoyed fresh because freezing changes the tomatoes' texture.
Many French tomato recipes are naturally gluten-free, including Ratatouille, Confit Bayaldi, Sauce Vierge, Salade Niçoise, Tomato Burrata Salad and Fresh Fennel and Tomato Salad.
More French summer recipes
If you enjoyed these French tomato recipes, you may also like:
- 25 Traditional Provençal Recipes
- French Summer Salad Recipes
- Fresh Recipes for Your Farmers Market Haul
- 25 Easy French Summer Dishes
- What Is French Riviera Cuisine?
- Classic French Side Dishes
French tomato recipes capture everything I love about cooking in the South of France: beautiful seasonal produce, plenty of olive oil, fragrant herbs and simple preparations that allow every ingredient to shine.
You do not need a complicated technique to make a ripe summer tomato taste spectacular. Sometimes all it needs is a little French sea salt, a drizzle of olive oil and a place at the center of the table.
Which tomato recipe will you make first? Please let me know in the comments, I love hearing what is cooking in your kitchen.
Bon appétit!
Anina Belle
Le Chef's Wife
Easy Mediterranean Branzino Filet Recipe with Vierge Sauce
Delicate Branzino with a bright vinaigrette of tomatoes, olives and basil give a Provençal twist to your dish. Super simple yet impressive! A delicious Mediterranean Diet dish.
Best Mediterranean Salmon Recipe
This Mediterranean Salmon Recipe with cherry tomatoes, Kalamata olives, capers and lemon zest is so tender and flavorful and is made in under 30 minutes. The perfect recipe for busy weeknights but special enough to serve for special occasions. You will love the fresh Mediterranean flavors that taste of summer by the sea
ALL ABOUT LE CHEF'S WIFE
Bonjour! I am Anina Belle. I translate the fancy cooking of my Maître Artisan French Chef Husband, Le Chef, of L'Avant-Garde into easy to make dishes that busy people with no culinary training (like me!) can make at home. We have two young kids (8 and 5) and I run a marketing firm and a non-profit in addition to this blog. I strongly believe that even busy people deserve to eat well at home.
Look inside our Kitchen with this Washington Post Article. We were featured on the TODAY SHOW for our recipes of French Onion Soup Gratinée and Moelleux au Chocolat. You can watch our full segment below.
I share our home cooking on Instagram, pinterest and tiktok. Sign up for my newsletter to be the first to receive my new recipes and have advance access to cooking classes. I look forward to cooking with you!
7