Baked Tomatoes With Garlic Recipes

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BAKED CHERRY TOMATOES WITH GARLIC



Baked Cherry Tomatoes with Garlic image

Succulent cherry tomatoes are baked with a sliver of garlic inside. Optionally drizzle with olive oil and/or sprinkle with salt. You may wish to serve these with toothpicks. Perfect for the party on the patio!

Provided by HANNAHGIRL

Categories     Appetizers and Snacks

Time 35m

Yield 8

Number Of Ingredients 4

1 pint cherry tomatoes
4 cloves garlic, slivered
2 tablespoons extra virgin olive oil
1 pinch kosher salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cut a slit in one side of the cherry tomatoes, and insert a sliver of garlic into each. Arrange tomatoes in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt.
  • Bake tomatoes about 20 minutes in the preheated oven, until slightly shriveled. Serve warm.

Nutrition Facts : Calories 40.4 calories, Carbohydrate 2.2 g, Fat 3.5 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 0.5 g, Sodium 53.6 mg

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.

ROASTED TOMATOES WITH GARLIC



Roasted Tomatoes with Garlic image

Delicious side dish with pasta or throw it on your salad for a perfect addition.

Provided by Jodi

Categories     Side Dish     Vegetables     Tomatoes

Time 25m

Yield 6

Number Of Ingredients 4

4 cups grape tomatoes
4 cloves garlic, sliced
2 tablespoons olive oil
salt and pepper to taste

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.
  • Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.
  • Bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.

Nutrition Facts : Calories 63.6 calories, Carbohydrate 5.3 g, Fat 4.8 g, Fiber 1.1 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 9.4 mg

ROASTED TOMATOES WITH GARLIC, GORGONZOLA AND HERBS



Roasted Tomatoes with Garlic, Gorgonzola and Herbs image

Provided by Giada De Laurentiis

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 8

12 Roma tomatoes, sliced in 1/2 lengthwise
1/4 cup olive oil
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup plain bread crumbs
3/4 cup finely crumbled Gorgonzola or grated Parmesan cheese
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 375 degrees F.
  • Using a teaspoon or grapefruit spoon, remove the seeds from the tomatoes. Place the tomato halves, cut side down, on paper towels to drain, about 5 minutes.
  • In a large bowl, mix together 2 tablespoons of the olive oil, garlic, salt, and pepper. Using clean hands, gently toss the drained tomato halves in the oil mixture until coated. Marinate the tomatoes for 10 minutes.
  • In a small bowl mix together the bread crumbs and Gorgonzola cheese.
  • Place the marinated tomato halves, cut side up, on a parchment paper-lined baking sheet. Fill each tomato half with the bread crumb filling. Drizzle with the remaining olive oil. Bake for 20 to 25 minutes until slightly softened and the underside of the tomatoes are brown.
  • Arrange the cooked tomatoes on a serving platter. Sprinkle with the chopped parsley and serve immediately.

BASIL BAKED TOMATOES



Basil Baked Tomatoes image

This baked tomatoes recipe has been in our family for many years. My mother brought it with her when she came to the United States from Italy. When tomatoes are plentiful, this is a great way to serve them. -Mary Detzi, Wind Gap, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 6

1 garlic clove, minced
1 tablespoon olive oil
1/2 cup soft bread crumbs
2 large tomatoes
4 fresh basil leaves, chopped
1/8 teaspoon coarsely ground pepper

Steps:

  • In a small skillet, saute garlic in oil for 1 minute. Add bread crumbs; cook and stir until lightly browned. Remove from the heat., Cut tomatoes in half widthwise. Place cut side up in an 8-in. square baking dish. Sprinkle with basil and pepper; top with bread crumb mixture. Bake at 325° for 15-20 minutes or until tomatoes are slightly softened.

Nutrition Facts : Calories 65 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 39mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

BAKED TOMATOES



Baked Tomatoes image

Provided by Guiliano Hazan

Categories     Tomato     Vegetable     Side     Bake     Vegetarian     Condiment     Capers     Advance Prep Required     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 7

1/2 loaf Italian bread (about 8 ounces)
5 to 6 sprigs flat-leaf Italian parsley
1 medium clove garlic
1 tablespoon capers
1 teaspoon salt
3 tablespoons extra-virgin olive oil, or more as needed
2 large tomatoes or 4 small ones

Steps:

  • 1. Preheat the oven to 250°F. Cut away and discard the crust from the loaf of bread and cut the loaf in half lengthwise. Bake for 5 minutes on each side. Let cool for 10 to 15 minutes.
  • 2. Raise the oven temperature to 350°F on convection heat or to 375°F in an oven without convection heat.
  • 3. Cut the bread into chunks small enough to fit easily in a food processor. Place them in the food processor and pulse until you have fairly even crumbs that are not too fine. Set aside 1 cup of crumbs and reserve any extra for another use.
  • 4. Finely chop enough parsley leaves to measure about 2 tablespoons. Peel and finely chop the garlic. Put the parsley, garlic, bread crumbs, capers, salt, and olive oil in a mixing bowl. Mix well until the ingredients are evenly distributed and the bread crumbs are well coated with the olive oil. If there doesn't seem to be enough olive oil to coat them all, add a little more.
  • 5. Cut the tomatoes in half crosswise and scoop out all the seeds. Place the tomatoes, cut side up, on a baking sheet. Fill the cavities with a generous amount of the bread-crumb mixture, heaping it on top of each tomato half.
  • 6. Bake until a brown crust forms, about 20 minutes. Serve hot or at room temperature.

GARLIC-ROASTED TOMATOES



Garlic-Roasted Tomatoes image

Serve this side dish with our Macaroni and Three Cheeses.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 55m

Number Of Ingredients 4

4 large beefsteak tomatoes (about 3 pounds), cored and halved crosswise
2 tablespoons butter, cut into 8 thin slices
4 garlic cloves, thinly sliced
Coarse salt and ground pepper

Steps:

  • Preheat oven to 400 degrees. Place tomato halves, cut side up, on a large rimmed baking sheet. Dividing evenly, top with butter and garlic; season with salt and pepper. Bake tomatoes until tender, 40 to 45 minutes.

Nutrition Facts : Calories 60 g, Fat 3 g, Fiber 1 g, Protein 1 g

OVEN ROASTED TOMATOES WITH GARLIC AND ANCHOVIES



Oven Roasted Tomatoes With Garlic and Anchovies image

This is a wonderful flavorful easy side dish to serve to guests for a dinner party. You can use any amount of garlic desired, since my family is garlic-lovers I have even gone so far as to use a whole bulb (about 10-12 cloves). Make certain to use only firm plum tomatoes only for this, regular tomatoes will not work and will become watery. If you find that your tomatoes are very juicy, I would suggest to remove just a small amount of the pulp and seeds from the inside with a small spoon from the tomatoes before roasting, although it is really not necessary.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs firm ripe large plum tomatoes
10 -14 anchovy fillets, chopped (or to taste)
1/4 cup chopped fresh parsley (or to taste)
1 tablespoon fresh garlic, coarsely chopped (can use about 4-6 cloves sliced instead of chopped)
1/4-1/2 teaspoon crushed red pepper flakes (optional or to taste)
salt and black pepper
1/2 cup olive oil

Steps:

  • Set oven to 400�°F.
  • Grease a 13x9-inch baking dish.
  • Slice the tomatoes in half lengthwise and then cut each half into three wedges, then arrange the tomatoes in a single layer in the baking dish.
  • Sprinkle with chopped anchovies, parsley, chopped or sliced garlic, crushed red pepper flakes (if using) salt and pepper.
  • Drizzle with olive oil.
  • Bake the tomatoes uncovered until tender, wrinkled and starting to brown around the edges (this should take about 40-50 minutes).
  • Serve with more olive oil on the side.

BAKED TOMATOES WITH ROSEMARY AND GARLIC



Baked Tomatoes With Rosemary and Garlic image

Provided by Pierre Franey

Categories     dinner, easy, lunch, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

4 plum tomatoes, about 1 pound
Salt and freshly ground pepper to taste
2 tablespoons olive oil
2 garlic cloves, each peeled and cut into 8 slivers
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
2 tablespoons chopped parsley

Steps:

  • Preheat the oven to 450 degrees
  • Cut the tomatoes in half lengthwise.
  • Place the tomatoes flat side down in a baking dish. Sprinkle with salt and pepper and brush them with the oil. With the tip of a pointed knife, make 2 small slits in each tomato half and place a sliver of garlic in each. Sprinkle the tomatoes with rosemary and bake 5 to 6 minutes. Remove the garlic, if desired, and serve sprinkled with parsley.

Nutrition Facts : @context http, Calories 83, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 289 milligrams, Sugar 3 grams

BAKED TOMATOES WITH GARLIC (TOMATES'A LA PROVENCALE)



Baked Tomatoes With Garlic (Tomates'a La Provencale) image

Looking for something to use up a few fresh tomatoes, and this surfaced. Have yet to try it but am posting it for the Zaar World tour. Would be perfect with roast meat or chicken.

Provided by LAURIE

Categories     Vegetable

Time 18m

Yield 4 serving(s)

Number Of Ingredients 7

2 large tomatoes
1 tablespoon dry breadcrumbs
2 garlic cloves, finely chopped
2 tablespoons chopped fresh parsley
2 -3 tablespoons olive oil
salt & fresh ground pepper
parsley (to garnish)

Steps:

  • Preheat oven to 425.
  • Cut tomatoes in half crosswise amd place on foil lined baking sheet.
  • Mix crumbs, garlic, parsley, salt and pepper.
  • Spoon over the tomato halves.
  • Drizzle generously with olive oil.
  • Bake at top of oven for 8-10 minutes until lightly browned.
  • Serve at once, garnished with parsley.
  • Can be made ahead and baked quickly while you are carving the meat.

Nutrition Facts : Calories 85.5, Fat 7, SaturatedFat 1, Sodium 18.1, Carbohydrate 5.4, Fiber 1.3, Sugar 2.5, Protein 1.2

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