Tomato Provence


These stuffed tomatoes are so full of flavor. They are perfect sitting in the middle of a green salad or just one per person. When you stuff Cherry Tomatoes with this mix they are bite size, just right for an appetizer.


Tomato Provence

Fantastic dish for any lunch or dinner. This is a good dish for a potluck.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Laurie


  • 4 large tomatoes
  • 1 cup vegetable broth
  • 1 cup couscous
  • 1/4 cup parsley minced
  • 1/4 cup basil minced
  • 2 tbsp pine nuts toasted and choped
  • 1 tbsp garlic minced
  • 1/2 cup Parmesan cheese freshly grated
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1/2 - 1 cup water
  • salt and pepper to taste


  1. Preheat oven to 375°F. Hollow the tomatoes and place cut side up on a plate, and warm them up in the microwave for about 45 seconds, remove and place upside down on paper towel to remove excess liquid.
  2. Bring a cup of broth to a boil, add couscous, for about 1 minute. Remove from heat and cover, until all liquid has been absorbed. When cool, transfer to a bowl.
  3. Combine parsley, basil, pine nuts, garlic, olive oil and vinegar. Add salt and pepper to taste. Add water if needed. Add Parmesan cheese.
  4. Combine mixture with couscous, then spoon mixture into the halved tomatoes. Top with a little more of the Parmesan cheese.
  5. Baked Version: Turn oven down to 350°F, place stuffed tomatoes on baking pan, and bake for 10 minutes or until nicely brown.

    Raw Version: Served the stuffed tomato as is, as a salad.

  6. This can also be prepared by stuffing bell peppers instead of the tomatoes, prepared the same way. They can be also served unbaked like the tomatoes.

Recipe Notes

Equipment Required: Bowl Baking dish Cheese grater Oven, Toaster oven French knife, for chopping Pan

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