Provencale Stuffed Tomatoes

When we reminisce about long summer days in the South of France and look forward to our summer holidays, we think about those rotisserie chickens from the local markets, juicy peaches, chilled drinks and of course fragrant multi colored tomatoes. Nothing evokes taking the time to enjoy a long lunch on a hot summers’s day, with a glass of wine, than these pork stuffed tomatoes topped with garlic and herb breadcrumbs. Serve them just warm for a light and satisfying lunch with a glass of Provence Rosé wine as you relax with family and friends.

Or… recreate that same French summer scene in your garden at home on the next warm sunny day in London!

Provençal Stuffed Tomatoes

Prep Time40 mins
Cook Time40 mins
Course: Main Course
Cuisine: French
Servings: 6 people


  • 6 Tomatoes - beef or large vine tomatoes 
  • 1/4 white onion finely diced
  • 1 tsp garlic minced
  • 2 tsp fresh parsley chopped
  • 600 g minced pork
  • 2 tbsp olive oil
  • 2 tbsp flour
  • 50 ml white wine
  • 150 g breadcrumbs
  • 400 g passata


  • Pre-heat oven to 165 celsius
  • Fry onion and garlic gently for 20 mins, add wine and reduce and add it to the breadcrumbs —set aside
  • Mix pork and herbs and roll into balls, dusting with flour
  • Fry on stove gently until golden in colour
  • Cut tops off the tomatoes and scoop out the inside sprinkle with salt, turn upside down and leave to drain 
  • Stuff tomatoes with pork balls and top with breadcrumbs, pop tops back on the tomatoes 
  • Place in an oven proof dish with Passata sauce and cook gently for 40 minutes. 
  • Serve warm or cold with a side salad and or French baguette