clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
tomatoes Provençale with garlic pesto in a copper baking dish

The best Tomatoes Provençale Recipe

  • Author: lechefswife
  • Prep Time: 10
  • Cook Time: 50
  • Total Time: 1 hour
  • Yield: 4-6 1x
  • Category: Side dishes
  • Method: Oven baked
  • Cuisine: French


This Tomatoes Provençale recipe is incredible. Melt in your mouth, velvety tomatoes with a vibrant pesto, made from scratch, and vegan too!


  • 9-10 tomatoes on the vine
  • 3 tbsp of olive oil
  • pinch of flaky French Salt
  • 1.5 tbsps of Herbes de Provence

Pesto Ingredients

  • 4 cloves of garlic, peeled
  • 3 cups of fresh basil
  • 1/3 cup of pine nuts
  • 1/4 cup olive oil
  • pinch of flaky French salt


  1. Preheat your oven to 350 degrees
  2. Rinse your tomatoes and chop the top off of each one as well as a little off the base so that your tomato can stand straight up in the pan. I suggest using a serrated pairing knife - the serrated edge cuts through the tomato skin much better than a straight edge.
  3. Using your pairing knife, cut the core out of the tomato (careful not to cut all the way through)
  4. Drizzle a little olive oil in your baking dish and arrange the tomatoes in the pan.
  5. I used a copper Mauviel round pan in the photos, but you can use the oven safe dish that you have on hand. If you are using a cookie sheet please keep an eye on the cooking time as it may be shorter.
  6. Drizzle the olive oil over the tomatoes as well as the salt and herbes de provence.
  7. Bake for 40 minutes uncovered on the middle rack until the tomatoes are soft but still intact.
  8. (if you are making a Roast Chicken at the same time, add the tomatoes about an hour into your cooking time, on the rack underneath your chicken)
  9. Meanwhile, make your fresh pesto. In a food processor, mix the garlic and the pine nuts until finely chopped.
  10. Add the fresh basil and olive oil. Mix again until the Pesto is well mixed and finely chopped.
  11. Carefully remove the baking dish from the oven. Spoon one tablespoon of pesto in the center of each tomato.
  12. Return to the oven for another 10 minutes
  13. Allow to cool for a few minutes then serve.


I love this dish as the perfect accompaniment to grilled fish or roasted meat, it gives a beautiful texture and flavor to what ever you are eating, you will want to put a little of this velvety tomato on every bite, almost like a sauce.

Lemon Thyme French Roast Chicken (Poulet Rôti)

Mediterranean Branzino Filet Recipe with Vierge Sauce

Simple Rosemary Roast Rack of Lamb and Potatoes

You can also serve Tomatoes Provençale with a simple green salad for a delicious lunch or next to a grilled cheese sandwich for a new twist on a classic flavor combination.

Vegan Thanksgiving Side Dish

During the holidays I am always looking for vegan or vegetarian side dishes to serve for friends. These tomatoes provençale are perfect. They are beautiful and festive to look at, and so delicious that even your non-vegan friends will be reaching for the dish!

Keywords: tomato provençal, tomatoes provençale, french cooking, french riviera, french food