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.
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About This Recipe
Tomatoes Provençal is a simple recipe with minimal ingredients. Inspired by Julia Child’s version, this Passover adaptation swaps breadcrumbs for ground matzo while keeping all the classic herbaceous flavors.
Before roasting, the tomatoes are filled with a savory mixture of crushed matzo, herbes de Provence, garlic, and Parmesan cheese. As they cook, the tomatoes soften and become sweeter, while the herb blend perfumes the dish and the Parmesan forms a golden crust, creating a perfectly savory bite.
📋 Ingredients
- Fresh Tomatoes: Choose medium to large vine-ripened tomatoes, as they hold the herb-Parmesan stuffing best.
- 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.
- Herbes de Provence: This spice mixture is the star of the recipe! Herbes de Provence is a blend of dried rosemary, dried thyme and sometimes dried tarragon. 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 adds a nutty, savory depth to the tomato stuffing.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Not just for Passover – Swap matzo with panko breadcrumbs for a year-round version.
- Herb substitute – If herbes de Provence isn’t available, use ¼ teaspoon each of dried oregano, thyme, and basil.
⏲️ Instructions
Make the Mixture: In a bowl, mix the ground matzo (or panko) with water to moisten. Stir in herbes de Provence, Parmesan, grated garlic, salt, and pepper.
Prep the Tomatoes: Cut tomatoes in half and scoop out the seeds and juice. Arrange tomatoes cut-side up in a lightly oiled baking dish and sprinkle with salt.
Stuff the Tomatoes: Evenly distribute the mixture into the tomatoes, pressing gently to fill. Garnish with additional parmesan cheese and drizzle of olive oil.
Bake the Tomatoes: Bake for 22-25 minutes, until tomatoes soften and the topping turns golden brown. Garnish with parsley and serve warm or at room temperature.
📍 Recipe Tips
- Make the matzo mixture ahead – Prepare the filling in advance and store it separately to streamline cooking.
- Prep the filling in advance – The matzo mixture can be made ahead and stored separately until ready to stuff the tomatoes.
Serving Suggestions
These matzo-stuffed tomatoes pair well with a variety of dishes, making them a great addition to a Passover meal or a simple weeknight dinner. Try serving them alongside:
- Chicken with Dates – A sweet and savory chicken dish that pairs beautifully with the Provençal flavors.
- Herb and Citrus Roasted Salmon – A bright, flavorful main dish that complements the savory tomatoes.
- Jeweled Cauliflower Rice with Pomegranate and Pistachios – A vibrant, grain-free side with sweet and nutty flavors.
More Flavorful Passover Recipes
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Matzo Stuffed Tomatoes Provencal
LittleFerraroKitchen.com
Equipment
Ingredients
- 3 medium-large vine tomatoes halved, seeds and juice removed
- 2 matzo crackers finely ground
- 2 tablespoons water
- 1 tablespoon herbes de Provence
- 2 garlic cloves finely chopped or grated
- ¼ cup freshly grated Parmesan + more for garnish
- Salt and pepper to taste
- Olive oil for drizzling
- Chopped parsley for garnish
Instructions
- Arrange tomato halves cut-side up on a lightly oiled baking sheet. Sprinkle with salt.
- In a bowl, mix ground matzo with water to moisten. Stir in herbes de Provence, Parmesan, grated garlic, salt, and pepper.
- Evenly distribute the mixture into the tomatoes, pressing gently to fill and garnish with more Parmesan cheese.
- Drizzle with olive oil and bake for 22-25 minutes, until tomatoes soften and the topping turns golden brown.
- Garnish with parsley and serve warm or at room temperature.
Notes
-
- Not just for Passover – Swap matzo with panko breadcrumbs for a year-round version.
- Herb substitute – If herbes de Provence isn’t available, use ¼ teaspoon each of dried oregano, thyme, and basil.
- Make-ahead tip – Prepare the matzo mixture in advance and store it separately until ready to use.
- Make the matzo mixture ahead – Prepare the filling in advance and store it separately to streamline cooking.
- Prep the filling in advance – The matzo mixture can be made ahead and stored separately until ready to stuff the tomatoes.
Nutrition
This recipe was originally shared on What Jew Wanna Eat in March, 2013. It has been updated (with permission) in March 2025 with the full recipe and nutritional information.
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