Provençal Tomatoes

These easy-to-prepare juicy tomatoes are stuffed with a spicy mix of chilli peppers, finely chopped garlic, herbs and then a layer of grated Parmesan. They are delicious as a side dish or served on a bed of salad as a light lunch.

Recipe adapted from Essen und Trinken

  • 3 Fleshy beefsteak tomatoes
  • Sea salt and freshly ground black pepper
  • 1 Small red chilli pepper
    , cut into rings
  • 1 Small green chilli pepper, cut into rings
  • 3 Thyme sprigs
  • 1 Rosemary sprig
  • 1 clove Garlic, minced
  • 25 g Fresh grated Parmesan
  • 2 tbsp Olive oil
  • 2 tbsp Balsamic bianco
  • 50 g Arugula
  • 50 g Radicchio, sliced

  1. Preheat the oven to 200C/400F. Thinly slice the chilli peppers into rings. Remove leaves from thyme and rosemary sprigs. Discard stem, and chop the leaves.
  2. Cut the cores from the tomatoes, and cut them in half crosswise. Place the tomato halves in a baking dish. Sprinkle generously with salt and freshly mulled black pepper.
  3. Place the chilli pepper rings, minced garlic, and chopped herbs on the tomato halves. Sprinkle the grated Parmesan over and bake for 15 minutes or until they are tender.
  4. Whisk together the Balsamic bianco, 1 tablespoon of olive oil, salt and pepper. In a large salad bowl, add in arugula and sliced radicchio. Drizzle in the prepared dressing. Toss gently until combined.
  5. Remove the baked tomatoes from the oven, drizzle with 1 tablespoon olive oil. Serve on a bed of prepared salad.