Bakedtomatonests Recipes

BASIL BAKED TOMATOES

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.

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.

ROASTED TOMATOES

Steps:

• Preheat the oven to 450 degrees F.
• Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.

BAKED PARMESAN TOMATOES

Steps:

• Preheat oven to 450 degrees F.
• Place tomatoes cut-side up on a baking sheet.
• Top with Parmesan, oregano, salt and pepper.
• Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.

PARMESAN-ROASTED TOMATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place tomatoes in a bowl and toss gently with olive oil and season with salt and pepper. Arrange on a baking sheet and top each tomato half with Parmesan cheese.
• Bake in the preheated oven until Parmesan cheese is melted and slightly browned, 15 to 20 minutes.

BAKED DOUGHNUTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet, or donut baking pan.
• In a medium bowl, mix sugar, baking powder, baking soda, nutmeg, cloves, cinnamon and flour. Mix buttermilk, eggs, honey and butter in a separate medium bowl, and stir into the dry ingredients. Spoon the mixture onto the prepared pan in doughnut shapes.
• Bake 12 minutes in the preheated oven, until golden brown.

ROAST TOMATOES

Steps:

• Heat oven to 160C/140C fan/gas 3. Put the tomatoes on a baking sheet with the garlic and thyme, drizzle over the balsamic vinegar and olive oil, Add some seasoning and roast for 1 hr. Remove and set aside to 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

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.

BAKED TOMATO NESTS

Steps:

• Preheat the oven to 350°. Cut a slice off the tops of the tomatoes and scoop out the pulp and seeds without disturbing the shells. Turn upside down and let drain for 15 minutes. Turn right side up and season the insides with salt and pepper.
• Place the tomatoes in an ovenproof dish just large enough to hold them in a single layer. Carefully break 1 egg into each tomato shell, then top off with 1 tablespoon of cream and 1 tablespoon of grated cheese.
• Bake in a preheated oven for 20-30 minutes, or until the eggs are set to your liking. Serve hot.

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.

OVEN-BAKED TOMATOES

Steps:

• Preheat broiler to high.
• Cut away core of each tomato. Bring quantity of water to a boil. Add tomatoes and let stand about 30 seconds or slightly longer until skin can be pulled away easily.
• Cut each tomato lengthwise in half and set aside. Place each tomato, round side down, on clean cloth. Pull up edges of cloth to make bag to enclose each tomato half, one at a time, evenly. Squeeze bag gently to extract most of liquid and shape into balls.
• Arrange each tomato ball, round side up, in one layer in baking dish. Sprinkle with salt and pepper. Blend oil and rosemary and brush the tomatoes with mixture. Place under the broiler for 3 to 5 minutes.

BAKED TOMATOES

Steps:

• Preheat oven to 350 degrees. Combine tomatoes, onion and 1 cup cold water in a saucepan. Simmer over medium heat for 30 minutes. Stir in the sugar, salt and pepper. Meanwhile, cut the bread into 12 square pieces and toast. Set aside.
• Brush the inside of a baking dish with the melted butter. Add the tomato mixture. Tuck the pieces of toast on the sides. Bake for 30 minutes. Season to taste with salt and pepper and serve.