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    Home » Recipes » Jewish Passover Recipes

    Matzo Stuffed Tomatoes Provencal

    Published: Mar 30, 2022 · Modified: Mar 17, 2023 by Samantha Ferraro · This post may contain affiliate links · Leave a Comment

    Jump to Recipe

    Inspired from the classic flavors of Tomatoes Provencal, this Passover version uses crushed matzo in place of breadcrumbs and is flavored with aromatic herbs de Provence and Parmesan cheese to bring it all together.

    Tomatoes provencal stuffed with a breadcrumb and parmesan mixture.

    Tomatoes Provencal, Passover Edition

    Tomato provencal is a simple recipe with minimal ingredients. For this recipe, I channeled Julia Child's tomato provencal recipe. The original recipe uses breadcrumbs, so for the Passover edition, I substituted ground matzo in place of the breadcrumbs while keeping all of the classic herbaceous flavors of the recipe.

    Right before the tomatoes roast, they are filled with a mixture of crushed matzo, herbes de Provence, garlic and Parmesan cheese.

    As the tomatoes continue cooking, they gently blister and soften and become even sweeter. The aromatic herb blend is perfumed and the grated Parmesan cheese crusts over the tomatoes, offering a perfectly savory bite. It is truly a delicious recipe.

    Ingredients

    • Fresh Tomatoes: Look for vine ripened tomatoes that are medium to large size, which are large enough to hold the herb parmesan stuffing
    • Matzo: During Passover, matzo crackers are used which are crushed into a breadcrumb consistency. If you don't celebrate Passover, substitute with panko breadcrumbs or gluten free panko breadcrumbs.
    • Herbs de Provence: This spice mixture is the star of the recipe! Herbs de Provence is a blend of dried rosemary, dried thyme and sometimes dried lavender. The mixture is fragrant and aromatic and is what gives the tomatoes provencal it's distinct flavors.
    • Parmesan Cheese: This is a hard Italian cheese that can be found cut in wedges or already grated. Parmesan cheese is nutty and gives a delicious savory not to the tomato stuffing.

    Substitutions and Variations

    • If you don't celebrate Passover or want to make tomatoes provencal another time of the year, substitute the matzo with panko breadcrumbs.
    • if herbs de Provence is not available, add ¼ teaspoon of dried oregano, thyme and basil.

    How to Make Tomatoes Provencal

    1. Pre-heat oven to 400 degrees Fahrenheit.
    2. Cut the tomatoes in half and scoop out the seeds
    3. Sprinkle salt onto tomato halves and drizzle a shallow baking sheet or dish with olive oil and place tomatoes on top, cut size facing up.
    4. In a bowl, add the ground Matzo and water to moisten and mix together.
    5. Add the herbs de Provence, Parmesan cheese, garlic and salt and pepper and mix to combine.
    6. Stuff each tomato with matzo parmesan mixture, gently pressing down on the topping to get the filling into the tomato cups.
    7. Drizzle the stuffed tomatoes with olive oil and bake for 20-22 minutes until the tomatoes begin to soften and the topping begins to brown.
    8. Once done, let cool for a few minutes and garnish with fresh chopped parsley.
    Mix the breadcrumbs with grated Parmesan and herbs de Provence.
    Cut the tomatoes in half and use a spoon to scoop out the seeds and some of the flesh.
    Stuff the tomato halves with the parmesan mixture and drizzle with olive oil.
    What is herbs de Provence?

    Herbs de Provence is a spice mixture consisting of dried thyme, dried oregano, marjoram and sometimes fried lavender. Herbs de Provence is aromatic and can be used to season chicken saltimbocca and on top of vegetable pizza.

    Stuffed tomatoes provencal with herbs de Provence and grated Parmesan.

    Main Courses to Serve With Tomatoes Provencal

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    Herb and Citrus Roast Salmon

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    Bake the stuffed tomatoes provencal until the topping is a light golden brown.

    Matzo Stuffed Tomatoes Provencal

    Samantha Ferraro

    LittleFerraroKitchen.com

    This Passover version of tomatoes Provencal uses crushed matzo, herbes de provence and Parmesan and stuffed into tomatoes.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Course Appetizer, Main Course, Side Dish
    Cuisine French, Jewish
    Servings 4 servings
    Calories 102 kcal

    Equipment

    • Nesting Bowls

    Ingredients
     
     

    • 3 medium-large vine tomatoes cut in half and seeds and juice removed
    • 2 matzo crackers finely ground
    • 2 tablespoons water
    • 1 tablespoon Herbes de Provence
    • 1 garlic clove finely chopped or grated
    • ¼ cup freshly grated Parmesan cheese
    • Salt and pepper to taste
    • Olive oil for drizzling
    • Parsley chopped for garnish
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    Instructions
     

    • Pre-heat oven to 400 degrees Fahrenheit.
    • Cut the tomatoes in half and scoop out the seeds
    • Sprinkle salt onto tomato halves and drizzle a shallow baking sheet or dish with olive oil and place tomatoes on top, cut size facing up.
    • In a bowl, add the ground Matzo and water to moisten and mix together.
    • Add the herbs de Provence, Parmesan cheese, garlic and salt and pepper and mix to combine.
    • Stuff each tomato with matzo parmesan mixture, gently pressing down on the topping to get the filling into the tomato cups.
    • Drizzle the stuffed tomatoes with olive oil and bake for 20-22 minutes until the tomatoes begin to soften and the topping begins to brown.

    Notes

    Thi recipe is best served the same day but can be served warmed or at room temperature. 
    The matzo mixture can be made ahead of time and kept seperate before stuffing. 

    Nutrition

    Calories: 102kcalCarbohydrates: 17gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 115mgPotassium: 257mgFiber: 2gSugar: 2gVitamin A: 861IUVitamin C: 13mgCalcium: 87mgIron: 2mg
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!

    This recipe was originally shared on What Jew Wanna Eat in March, 2013. It has been updated (with permission) in March 2022 with the full recipe and nutritional information.

    More Modern and Traditional Passover Recipes

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    • Acorn squash is drizzled with tahini and topped with chopped parsley and pomegranate seeds.
      Maple Roasted Acorn Squash with Pomegranate and Tahini
    • Persian Jeweled rice with dried fruit, orange and fragrant basmati.
      Persian Jeweled Rice

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