Bakedherbytomatoes Recipes

HERB ROASTED TOMATOES

Steps:

• Preheat oven to 375°F (190°C).
• Arrange the tomatoes on a sheet pan or cookie sheet. Drizzle the olive oil on the tomatoes, follow by some salt and ground black pepper. Sprinkle the tomatoes with the Italian seasoning.
• Roast in the oven for 20 minutes. Serve warm.

BAKED TOMATOES

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.

AWESOME ROASTED TOMATOES

Steps:

• For the tomatoes: Preheat the oven to 400 degrees F.
• Place the tomato halves in a bowl. Drizzle with the olive oil, add the garlic, salt, black pepper and red pepper flakes and toss to coat. Arrange them on a baking sheet cut-side up and roast for 30 minutes.
• For the herb drizzle: Meanwhile, add the basil, olive oil, oregano, capers, lemon juice and some salt and pepper to the bowl of a food processor and blend until smooth and pourable. Taste and adjust the seasoning if needed.
• Arrange the roasted tomatoes on a platter and top with some of the herb drizzle. Garnish with fresh basil and oregano leaves.

BAKED TOMATO SLICES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Brush baking sheet with about 1 tablespoon olive oil.
• Arrange tomato slices on the baking sheet. Sprinkle rosemary and garlic over tomatoes and brush with remaining olive oil; season with salt and pepper.
• Bake in the preheated oven until tomatoes are tender, 5 to 10 minutes.

PARMESAN OVEN BAKED TOMATOES

Steps:

• Preheat oven to 400°F.
• Using a blender, food processor or Magic Bullet, process the bread into fresh breadcrumbs. (This took about 1 second in my Magic Bullet).
• In a small bowl, combine breadcrumbs, cheese, garlic, olive oil, herbs, salt and pepper. Toss until well mixed.
• Place sliced tomatoes in a shallow baking dish, season with salt & pepper. Top with breadcrumb mixture.
• Bake for 10-15 minutes or until crumbs are lightly browned. Be sure not to over bake so the tomatoes don't become mushy.

SUMMERTIME BAKED TOMATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Slice the tomatoes in half horizontally, sprinkle each cut side with salt, and place cut sides down on paper towels for about 5 minutes. Hollow out the tomato halves, leaving sides 1/4 inch thick; remove seeds from pulp, and chop the pulp.
• Place the chopped tomato pulp, squash, herb stuffing mix, basil, black pepper, and mozzarella cheese in a bowl, and mix until thoroughly combined. Stuff the mixture into the hollowed-out tomato halves.
• Bake in the preheated oven until the squash is tender and the cheese has melted, about 20 minutes.

BAKED TOMATOES

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.

HERBED TOMATOES

Steps:

• Cut the tomatoes across their horizontal equators, and over the sink, scoop out some of their seeds and juice without completely disemboweling them.
• Heat a cast-iron pan or grill pan or grill big enough to fit all the tomatoes in one or two rounds. Lightly brush or drizzle your pan with olive oil. Cook the tomatoes in a single layer, cut sides down, for 3 to 4 minutes, until they just start to collapse or buckle when they are plucked at with tongs and their cut sides are browned or even a touch blackened.
• Turn off the heat, and turn the tomatoes over, leaving them for 3 minutes on the second side and then removing them, cut sides up, to a plate. Lightly salt the cut sides.
• In a mortar and pestle or on a cutting board, pound the garlic to a paste with a large pinch of salt - about 1/2 teaspoon. When you have a fairly smooth paste, mix in the chopped herbs and olive oil. Taste. Adjust salt until the paste is very well seasoned.
• Divide the herb paste among the cut sides of the tomatoes, using it all. There should be a thick, herby blanket on each. Eat warm or at room temperature or cool.

BAKED PARMESAN TOMATOES

Steps:

• Cut tomatoes in half widthwise; place cut side up in an 11x7-in. baking dish coated with cooking spray. Sprinkle with salt and pepper. Combine the remaining ingredients; sprinkle over tomatoes. , Bake, uncovered, at 350° for 15-20 minutes or until topping is golden brown.

BAKED TOMATOES OREGANO

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Coat a shallow baking dish with cooking spray.
• Place tomato slices close together in prepared baking dish. Sprinkle with cheese, bread crumbs, garlic, parsley, salt, pepper, and oregano. Drizzle with olive oil.
• Bake for 20 minutes in the preheated oven, or until cheese is lightly toasted.

BAKED TOMATOES

Steps:

• Remove stem ends from tomatoes without cutting flesh.
• Cut tomatoes in half horizontally.
• Set cut side up in a shallow baking dish or casserole.
• Sprinkle with salt, pepper, onion, herbs, toasted bread crumbs; dot with butter.
• Bake at 375°F for 15 minutes.

BAKED TOMATOES

Steps:

• Cut each tomato in half and arrange cut side up on a baking dish.
• Sprinkle each half lightly with bread crumbs, parmesan cheese and thyme.
• Bake for 15 to 20 min at 375 degrees.

BAKED BABY ROMA TOMATOES

Steps:

• Preheat oven to 160°C with the fan or 180°C if not using a fan forced oven.
• Slice the tomatoes in half lengthways and place in a shallow baking dish.
• Pour over the olive oil and toss tomatoes to coat. Check the tomatoes are sitting cut side up and sprinkle with dried basil and sea salt.
• Bake in the oven 30 minutes.

BAKED HERBY TOMATOES

Steps:

• Wash tomatoes, dry, then cut in half horizontally.
• Remove the seeds.
• Sprinkle the cut sides with salt and place cut side down on paper toweling to remove some liquid.
• Leave to stand for 20 minutes.
• This will help to prevent tomatoes from getting mushy, and concentrate tomato flavor.
• Rinse and pat dry with paper toweling.
• Preheat the oven to 400°F Place the shallot in a mini food processor along with the garlic, thyme, oil, and anchovies.
• Process to a smooth paste.
• Transfer paste to a bowl and fold in the parsley, chili flakes and breadcrumbs until well combined.
• Season with salt and pepper to taste, remembering that the anchovies are salty in themselves.
• Spoon the mixture into the tomato cavities.
• Bake for about 15 minutes or until golden.
• Transfer to a serving dish and serve hot or at room temperature, drizzled with olive oil and/or balsamic vinegar, if desired.