Matzo Stuffed Tomatoes Provencal
This Passover version of tomatoes Provencal uses crushed matzo, herbes de provence and Parmesan and stuffed into tomatoes.
Servings: 4 servings
Calories: 101kcal
Cost: $10
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
Calories: 101kcal | Carbohydrates: 17g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 106mg | Potassium: 254mg | Fiber: 2g | Sugar: 3g | Vitamin A: 855IU | Vitamin C: 14mg | Calcium: 107mg | Iron: 2mg