Name: Matzo Stuffed Tomatoes Provencal
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 medium-large vine tomatoes (cut in half and seeds and juice removed); 2 matzo ground well to resemble crumbs (In food processor if possible); 1 tablespoon water; 1 tablespoon Herbes de Provence; 1 garlic clove (finely chopped or grated); 1/4 cup freshly grated Parmesan cheese; Salt and pepper to taste; Olive oil for drizzling; Parsley (chopped for garnish)

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

This Passover version of tomatoes Provencal uses crushed matzo, herbes de provence and Parmesan and stuffed into tomatoes.

Tomatoes Provencal, Passover Edition

If you know me well, you know I have an obsession with tomatoes and eat roasted tomatoes every chance I can.

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.

The key ingredient is herbes de Provence. A staple in the spice drawer and one I turn to when flavoring chicken or vegetable pizza.

Tomatoes Provencal is an Impressive (and easy) Side Dish

Tomato provencal is a simple recipe with minimal ingredients.

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.

Matzo and Herbed Stuffed Tomatoes via littleferrarokitchen.com

Main Courses to Serve With

Slow Cooker Red Wine Brisket
Spatchcock Chicken with Lemon (if Kosher, sub vegan butter or omit and use all olive with herbs).
Herb and Citrus Roast Salmon

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5 from 1 vote

Matzo Stuffed Tomatoes Provencal

This Passover version of tomatoes Provencal uses crushed matzo, herbes de provence and Parmesan and stuffed into tomatoes.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Appetizer, Main Course, Side Dish

Cuisine: French, Jewish

Keyword: matzo stuffed tomatoes, stuffed tomatoes, tomatoes provencal

Servings:

Calories: 102kcal

Author: Samantha Ferraro

Cost: $10

Ingredients

3 medium-large vine tomatoes cut in half and seeds and juice removed
2 matzo ground well to resemble crumbs In food processor if possible
1 tablespoon water
1 tablespoon Herbes de Provence
1 garlic clove finely chopped or grated
1/4 cup freshly grated Parmesan cheese
Salt and pepper to taste
Olive oil for drizzling
Parsley chopped for garnish

US Customary – Metric

Instructions

Pre-heat oven to 400 degrees Fahrenheit.
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 ground Matzo and water to moisten and mix together.
Add herbes de provence, Parmesan cheese, garlic and salt and pepper. Mix well.
Stuff each tomato with matzo mixture, gently pressing down on the topping to get the filling into the tomato cups.
Drizzle tomatoes with additional olive oil on top and bake for 15-20 minutes or until tomatoes begin to blister and topping begins to brown.
When done, let cool for a few minutes and garnish with fresh chopped parsley.

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

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.