Tomatoes Provençal

A southern French-inspired recipe that takes advantage of summer fresh tomatoes and herbs.


6 medium ripe tomatoes

1 1/2 cups | 375 mL
fresh breadcrumbs

1/4 cup | 50 mL
onion, finely chopped

1/4 cup | 50 mL
fresh basil, finely chopped

2 tbsp | 30 mL
fresh parsley, finely chopped

2 cloves garlic, minced

1 pkg | 200 g
Arla® Havarti Cheese Sundried Tomatoes

1/4 cup | 50 mL
Tre Stelle® Grated Parmesan Cheese

olive oil for drizzling



Preheat oven to 400F (205C).

Cut the tops off of each tomato. With your fingers or a small spoon, remove the seeds from each tomato; place cut side down on paper towels to drain; set aside.

In a medium bowl, combine all of the ingredients except the Parmesan Cheese. Gently stuff each tomato with mixture, pressing to fill tomato crevices. Place tomatoes on a baking dish and sprinkle with Parmesan Cheese and drizzle with olive oil.

Bake for 20 minutes.