Tomatoes Provencal or Tomatoes a la Provenscale are a wonderful way to elevate and enjoy fresh tomatoes. Stuffed with breadcrumbs or better yet breadcrumbs and cheese these oven roasted Stuffed Tomatoes are a delicious breakfast, brunch, lunch or dinner recipe.

Stuffed Tomato baked topped with Panko on a spatula

I am a sucker for tomatoes! Doesn't matter if thy are just picked and warmed from the sun, roasted (my all time fav), tossed in pasta, plain with a bit of salt - I just love them. I really love this 5 Minute Salsa Recipe made with canned tomatoes, its so good I would drink it! One of the most popular recipes on this site.

This simple Goat Cheese Stuffed Tomatoes recipe is really great when tomatoes are not at their peak since roasting any tomato only enhances its flavor.

Table of Contents

Ingredients

Tomatoes - large / med-large firm tomatoes are best
Breadcrumbs
Fresh garlic
Goat cheese
Olive Oil
Fresh herbs
S &P

Basically any round firm tomato will work as long as its large enough to cut open to hollow out and firm enough to stand up to oven roasting.

Filling

Choose to fill these with the iconic breadcrumbs, herbs and Parmesan or better yet, fill them with goat cheese and then the breadcrumb topping. That's my favorite way to enjoy.

Stuffed Tomatoes Variations

As mentioned above, fill your tomatoes with breadcrumbs herbs and cheese or goat cheese topped with the classic tomato provencal breadcrumb topping.
Plain or flavored goat cheese works. YOu can always choose to add some chopped roasted red peppers (blotted dry if from a jar) to jazz up your goat cheese.
You can make it a little spicy by adding in cayenne pepper or a chopped spicy pepper if you enjoy heat.
You can go off the traditional rails if you enjoy a roasted stuffed tomato and stuff with them your favorite well seasoned lentils or ancient grains or a combination of the two.

Oven roasted tomatoes stuffed with goat cheese or breadcrumb mixture or both. Tomatoes Provencal. Stuffed Tomatoes recipe.

Tips

Typically a variety of beefsteak tomatoes or larger campari tomatoes are what I choose. Basically any round firm tomato will work as long as its large enough to cut open to hollow out and firm enough to stand up to oven roasting.
Olive oil - Use a good quality olive oil or avocado oil for this.
Fresh herbs are best (parsley, basil and thyme) but dried will work in a pinch.
Fresh garlic only.
Nestle the tomatoes together in a smaller casserole dish or even use a muffin pan, that way they wont fall over.
Best served warm in my opinion.

Hope you enjoy this Stuffed Tomatoes Recipe! XO Colleen

Recipe originally posted April, 2010. Updated May, 2026.

Recipes with tomatoes

Stuffed Tomatoes recipe Tomatoes stuffed with cheese and breadcrumbs.

Tomatoes Provencale

Colleen Kennedy

Tomatoes Provencale recipe is a simple way to elevate any meal. Goat Cheese Stuffed Tomatoes are a delicious twist to the classis. Either way, this a great stuffed tomato recipe!

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Prep Time 10

Cook Time 15

Course Appetizer, Side Dish

Cuisine Italian, Italian American

Servings servings

Calories 233 kcal

Ingredients

4 medium tomatoes med-large
8 ounces of flavored goat cheese if using plain, jazz it up with spices/herbs or chopped roasted peppers
1 clove garlic minced
a few basil leaves chiffonade see notes
1 teaspoon fresh time leaves more or less to taste
1 TBS fresh parsley, chopped more or less to taste
salt and pepper to taste
olive oil
1 cup Panko

Instructions

Cut a circle into the top of your tomatoes using a small serrated knife or pairing knife. Gently cut out a section, then using a melon baller, serrated spoon or a small spoon gently remove the inside of the tomato - be careful not to break through.
Flip the scooped out tomatoes upside down onto a few paper towels and let drain for an hour.
In a small bowl combine the goat cheese and roasted peppers. Set aside.
In a small bowl combine Panko, basil, garlic, toss well. Drizzle with a bit of the olive oil and season with a bit of salt and pepper.
When ready to stuff your tomatoes, season the inside of your tomatoes with black pepper and a small amount of salt. Fill with some of the goat cheese mixture about ¾ full. Top with Panko mixture. Pressing down gently.
Nestle the tomatoes into a small baking dish, that was very lightly coated with avocado or olive oil. Packing them together in a small dish helps keep them upright. You can also weave rolled aluminum foil around them to keep them stable.
Bake at 350 degrees for 15-20 minutes depending on the size of your tomatoes.
If you have stuffed the tomatoes and kept them in the fridge prior to baking bake for 5-10 minutes longer.
You could of substitute your favorite olives for the peppers, marinated artichoke or another favorite veggie previously roasted.
Enjoy warm from the oven. I have eaten these cold as well.

Notes

Nutritional information will vary based off if filling tomatoes with goat cheese and bread crumb topping or solely with breadcrumb mixture.

As tomato sizes will always vary, the above recipe is a loose guideline, add more or less filling based off of your tomato size and preferred portion.

Nutrition

Serving: 4servingsCalories: 233kcalCarbohydrates: 16gProtein: 14gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 26mgSodium: 325mgPotassium: 347mgFiber: 2gSugar: 5gVitamin A: 1718IUVitamin C: 19mgCalcium: 124mgIron: 2mg

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