Baked Tomatoes (Tomatoes Provençal)
These vegan baked tomatoes (tomatoes provençal) are made with flavor-packed summer tomatoes and fresh herbs for an easy side dish!
Prep Time 5 minutes
Cook Time 45 minutes
Servings 6 people
- 6 medium - large tomatoes, cored and halved horizontally
- 1 tsp salt
- 1/2 cup basil, roughly chopped (~3 sprigs), plus more for optional garnish
- 1 TB olive oil
Preheat oven to 375°F.
Arrange tomatoes in a baking dish, cut-side up.
Sprinkle tomatoes with salt, and then top with the basil.
Drizzle the oil over the basil, and then use your fingers to press the basil gently down into the oil. Make sure the herbs are coated with oil (it will help keep them from burning.)
Bake the tomatoes for 20 minutes. Remove from the oven, and use a spoon or baster to pour some of the released juices over the tomatoes.
Bake another 20 minutes for somewhat firm tomatoes, or 30 minutes for softer tomatoes.
Remove from the oven, and drizzle more of the released juices over the tomatoes.Top with more fresh basil if desired. Use immediately:Serve as a side dish right after baking.Make Ahead + Refrigerate:Make up to 1 day ahead, and keep covered in the refrigerator until ready to serve. Serve cool, room temperature, or gently reheated.Make Ahead + Freeze:Gently press tomatoes and herbs into a glass jar or freezer bag, and cover with oil. Freeze, and use within 10 months. Note: Frozen tomatoes will not retain their shape as well as fresh or refrigerated, but are still delicious when used in sauces or soups.
This recipe is easily multiplied or halved.
Recipe variation: A few minutes before the tomatoes are finished baking, add freshly grated Parmesan (or vegan Parmesan) to the tomatoes, and continue cooking until the cheese melts.
Calories: 43kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 394mg | Potassium: 297mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1130IU | Vitamin C: 17mg | Calcium: 16mg | Iron: 1mg