Tomatoes stuffed with bread crumbs, herbs, and garlic (Tomates à la Provençale) from Mastering the Art of French Cooking, Volume One (page 507) by Julia Child and Louisette Bertholle and Simone Beck

  • thyme
  • basil
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can substitute green onions for shallots, and parsley for basil.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute green onions for shallots, and parsley for basil.

  • lholtzman on October 30, 2025

    These were good and incredibly easy. It’s a nice side dish or starter. I thought they were also a good use for tomatoes that needed to be used.

  • aimeekitty on March 26, 2025

    yum!!

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