BREADED TOMATOES
I grew up in southern California, and my dad took advantage of our long growing season by keeping a great garden. Dad grew potatoes, lettuce, radishes, onions and lots of tomatoes. If we were lucky enough to have meat on Sunday, Mother would fix this tomato side dish. The sauce gives them a different flavor.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- Peel and core tomatoes but leave them whole. Dip each whole tomato in melted butter. In a small bowl, combine saltine crumbs and Parmesan cheese. Roll tomatoes in crumb mixture, gently pressing crumbs onto tomato. Place tomatoes in a single layer in a greased shallow baking dish. If there are any crumbs or butter left, combine them and sprinkle over the tomatoes. Bake at 475° for 15 minutes or until tomatoes begin to brown and are heated through. Watch closely; they burn easily. Meanwhile, for cheese sauce, melt butter in a medium saucepan. Stir in flour, salt and pepper. Add milk all at once; cook and stir over medium heat until thickened and bubbly. Remove from the heat; stir in Parmesan cheese. Serve over tomatoes.
Nutrition Facts :
BAKED TOMATOES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
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 BREAD CRUMBS
Provided by Bobby Flay
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Put the tomato halves in a lightly buttered baking dish, cut-side up, drizzle with olive oil , honey, and sprinkle with panko bread crumbs and paprika. Season the tomatoes with salt and pepper and roast for 20 minutes.
- Remove the tomatoes from the oven and sprinkle with parsley. Drizzle with olive oil.
BAKED TOMATOES WITH CRUSTY BREAD
The brown sugar in the ingredients list below is there to mellow the acidity of the tomatoes, not to make this a sweet dish. Use a sturdy bakery loaf of white sandwich bread, not the packaged sliced stuff, for the topping. You will get enormous pleasure from serving people this dish.
Provided by Edna Lewis
Categories Onion Tomato Side Bake Vegetarian Kid-Friendly Quick & Easy Lunch Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 (side dish) servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F with rack in middle. Butter a 3-quart baking dish (about 13 by 9 by 2 inches).
- Drain tomatoes, reserving 1 cup juice, then chop.
- Heat 2 tablespoons butter in a 5- to 6-quart heavy pot over medium-high heat until foam subsides, then cook onions with 1/2 teaspoon salt, stirring occasionally, until golden-brown, about 10 minutes. Add garlic, allspice, and cloves and cook, stirring, 1 minute.
- Stir in tomatoes with reserved juice, thyme, brown sugar, and 1/2 teaspoon pepper and briskly simmer, uncovered, stirring occasionally, until thickened, about 20 minutes.
- Meanwhile, melt remaining 1/2 stick butter and brush onto both sides of bread. Halve each slice.
- Transfer tomato mixture to baking dish and top with bread, overlapping slightly. Bake until bubbling and bread is crisp and golden-brown, about 20 minutes.
BAKED TOMATOES
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
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 SLICES
A delicious way to top leftover pasta!
Provided by Laura
Categories Side Dish Vegetables Tomatoes
Time 15m
Yield 2
Number Of Ingredients 5
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.
Nutrition Facts : Calories 138.4 calories, Carbohydrate 4.1 g, Fat 13.7 g, Fiber 1.2 g, Protein 0.9 g, SaturatedFat 1.9 g, Sodium 5.2 mg, Sugar 2.4 g
BREADED TOMATO SLICES
Rounding out the meal are Breaded Tomato Slices. Garden-fresh tomatoes are sliced, breaded and browned in a skillet for a flavorful change of pace. "They're crunchy and well seasoned," she adds. "The mozzarella cheese perfectly complements the simple, tasty coating."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, combine the bread crumbs, onion, Parmesan cheese, salt and Italian seasoning. Place milk in another bowl. Dip tomato slices in milk, then coat with crumb mixture. , In a large skillet, heat oil. Fry tomato slices for 2 minutes on each side or until golden brown. Sprinkle with mozzarella cheese.
Nutrition Facts : Calories 126 calories, Fat 7g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 590mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
BAKED FLOUNDER WITH ROASTED TOMATOES
Here, Dijon mustard serves a dual purpose: It flavors the delicate fish, and helps the breadcrumb coating stay in place as the fish cooks. Tilapia can be used in place of the flounder.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 450, with racks in upper and lower thirds. Place tomatoes on a rimmed baking sheet. Sprinkle with 1 tablespoon oil, 1/4 teaspoon tarragon, sugar, salt, and pepper; toss to coat. Arrange tomatoes cut side up. Roast on lower rack until tender, 20 to 25 minutes. (Keep oven on for fish.)
- Meanwhile, make sauce: In a small bowl, whisk together mayonnaise, remaining 1/2 teaspoon tarragon, and lemon juice; season with salt and pepper. Set aside.
- Line a rimmed baking sheet with aluminum foil and brush with oil. In a food processor, place bread, a pinch each salt and pepper, and remaining tablespoon oil; pulse until fine crumbs form.
- Lay fillets flat on prepared baking sheet; season with salt and pepper. Spread top sides with mustard; sprinkle with bread crumbs, pressing to adhere. Bake on upper rack until fish is cooked through and crumbs are browned, 6 to 8 minutes. Serve with tomatoes and sauce.
BAKED GREEN TOMATOES
Enjoy the flavor of fried green tomatoes without all the fat. Very easy to prepare with half the mess.
Provided by Denise Beno
Categories Appetizers and Snacks
Time 1h
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking sheet.
- In a small bowl, mix the cornmeal, dill, salt, and pepper. Dip tomato slices into the mixture, coating both sides. Arrange coated slices in a single layer on a medium baking sheet.
- Bake 45 minutes in the preheated oven, until crisp and golden brown.
Nutrition Facts : Calories 110.2 calories, Carbohydrate 23.8 g, Fat 0.6 g, Fiber 2.2 g, Protein 3 g, SaturatedFat 0.1 g, Sodium 403.7 mg, Sugar 4.5 g
BREADED TOMATOES
A good side dish.From the Marengo United Quilter's Recipe and Remembrance Cookbook.In Crawford County Indiana
Provided by Rhonda O
Categories Vegetable
Time 35m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Mix tomatoes, onion, greenpepper, salt, pepper, margarine, and sugar in saucepan.
- cook until greenpepper and onion are tender.
- Add bread.
- Cook awhile longer on low heat.
- You can add zucchini to this dish also.
- Good!
Nutrition Facts : Calories 700.7, Fat 48.1, SaturatedFat 8.5, Sodium 2210.1, Carbohydrate 62.2, Fiber 4.3, Sugar 20.6, Protein 7.6
BREADED BAKED TOMATOES
Make and share this Breaded Baked Tomatoes recipe from Food.com.
Provided by Jeannette 108
Categories Vegetable
Time 40m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Lightly grease baking pan.
- Core tomatoes and cut them in half, place in pan.
- Apply seasonings evenly and sprinkle chili on tomatoes if so desired.
- Drizzle tomatoes with oil or butter.
- Cover tomatoes liberally with breadcrumbs.
- Bake at 425 for 20-30 minutes.
- Serve with cous cous or rice.
Nutrition Facts : Calories 246.5, Fat 3.2, SaturatedFat 0.7, Sodium 404.5, Carbohydrate 46.1, Fiber 4.6, Sugar 8.2, Protein 8.8
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.
Nutrition Facts : @context http, Calories 88, UnsaturatedFat 1 gram, Carbohydrate 17 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 341 milligrams, Sugar 10 grams, TransFat 0 grams
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