Baked Tomatoes By Paula Deen Recipes

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BAKED TOMATOES



Baked Tomatoes image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 9

4 ripe vine-ripened tomatoes
2 tablespoons olive oil, plus more for tossing and drizzling
Kosher salt and freshly ground black pepper
3/4 cup panko breadcrumbs
1/4 cup grated Parmesan
1 tablespoon finely chopped fresh parsley
1 clove garlic, finely chopped
1 shallot, finely chopped
Pinch red pepper flakes

Steps:

  • Preheat the oven to 450 degrees F.
  • Slice the tomatoes from core to core. Remove and discard the seeds and juice, and add the tomatoes to a casserole dish. Drizzle with olive oil and sprinkle with salt and pepper.
  • Combine the 2 tablespoons olive oil, panko, Parmesan, parsley, garlic, shallots, red pepper flakes and some salt and pepper together in a small bowl. Fill the tomatoes with the panko mixture. Bake 20 minutes. Drizzle with a splash of olive oil before serving.

BAKED TOMATOES BY PAULA DEEN



Baked Tomatoes by Paula Deen image

Make and share this Baked Tomatoes by Paula Deen recipe from Food.com.

Provided by Punky Julster

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

4 ripe tomatoes
1/2 cup butter
2 cups fresh breadcrumbs
1/4 cup freshly grated parmesan cheese
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon dried thyme
1/4 teaspoon hot sauce (I like Texas Pete)

Steps:

  • Preheat oven to 350 degrees.
  • Slice the stem ends off the tomatoes. Cut the tomatoes in half and place cut side up in a 13x9 baking dish.
  • In a 10-inch skillet over low heat, melt the butter. Stir in the bread crumbs, cheese, Worcestershire sauce, salt, pepper, thyme, and hot sauce.
  • Place 2 tablespoons of the mixture over each tomato half.
  • Bake for 30 minutes, until topping is browned.

Nutrition Facts : Calories 468.4, Fat 27.9, SaturatedFat 16.4, Cholesterol 66.5, Sodium 1263.8, Carbohydrate 44.6, Fiber 4.1, Sugar 6.8, Protein 11

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