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Provencal Tomatoes

Provencal Tomatoes are a simple yet elegant way to highlight a harvest of sweet, summer tomatoes.

Provencal Tomatoes by FamilySpice.com

Wow, it’s August! Already??? I’m so not ready for summer to end. There’s so much left for the kids and I to do! We want more beach days, pool parties, sleepovers, Mommy sleeping in (’til 7:30, mind you) and of course, summer produce! Fresh berries, peaches, corn and tomatoes are at their peak in the summer. If you buy them any other time of the year, you are getting boring bland versions of their true selves. And this year, we’ve been blessed with a crop of great tomatoes from our backyard garden.

Due to our first successful year of gardening, my husband, as I mentioned in the previous post, has become rather zealous over the veggie garden. Every Saturday morning, he takes his coffee outside and inspects the garden and to find anything he might have missed during his daily inspections when he comes home from work. The walk around it only takes about 20 seconds – it’s not huge. But, he tells me, there’s something very satisfying about seeing fresh fruits and vegetables growing in your yard.

He loves the smell of the tomato plant. He picks off yellow leaves. He removes any critters lurking in the branches. He picks small berries and offers them to the kids. He just stands there and stares at it, almost in a meditative state.

“I’m going to bring it out another foot, Laura, over here,” he informs me yesterday during his weekly inspection.

Another foot is all we can expand it, so I concur happily.

“Do you really need this much oregano?” he asks seriously.

No, we can pull it out and put it in a pot, I reply. This is now PRIME real estate.

And on and on…

Last week I happily used some of our home grown tomatoes and my fresh thyme to make these Provencal Tomatoes. Topped with panko, parmesan and olive oil. It was simple. It was delicious. I was in MY happy place.

Provencal Tomatoes by FamilySpice.com

I love my tomatoes.

I love my garden.

I love summer.

Please, can it last a little bit longer?

Provencal Tomatoes


Laura Bashar

A simple way to enjoy a juicy, sweet tomato. Recipe by Laura Bashar of Family Spice


  • 4 tomatoes, large
  • 1/2 tsp salt
  • 1/4 tsp black pepper, ground
  • 1 cup panko bread crumbs
  • 1/3 cup extra virgin olive oil
  • 1/3 cup Parmesan cheese
  • 2 garlic cloves, crushed
  • 2 TBS thyme, fresh


  1. Preheat oven to 375ºF.
  2. Cut in half cross-wise:
    • 4 tomatoes , large
  3. Place tomatoes on a baking sheet, cut side up.
  4. Season tomatoes with:
    • 1/2 tsp salt
    • 1/4 tsp black pepper, ground
  5. In a small bowl mash together and combine with a fork:
    • 1 cup panko bread crumbs
    • 1/3 cup extra virgin olive oil
    • 1/3 cup Parmesan cheese
    • 2 garlic cloves , crushed
    • 2 TBS thyme, fresh
  6. Press topping evenly along the tops of the tomatoes, about 2 TBS per tomato.
  7. Bake for 20 minutes until tops are lightly browned.
  8. Serve hot or at room temperature.


Serving Suggestions: Great as an appetizer or a side dish.

Prep Time:

Yield: 8 servings

Cook Time:

Provencal Tomatoes Detail