Easy Baked Tomatoes Recipes

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EASY BAKED TOMATOES



Easy Baked Tomatoes image

Baked tomatoes are a super quick and easy appetizer or side dish for any occasion! Make them in 10 minutes with just 5 ingredients!

Provided by Andrea Soranidis - The Petite Cook

Categories     Side

Time 15m

Number Of Ingredients 7

4 tomatoes
150 g italian breadcrumbs or panko breadcrumbs
4 tablespoon fresh basil (chopped)
1 garlic clove (finely minced)
2 tablespoon extra-virgin olive oil
2 tbsp Parmesan cheese or mozzarella (grated, optional)
salt and black pepper

Steps:

  • Preheat oven to 375F/190C.
  • Cut each tomato in half horizontally and lay them out on a baking tray.
  • In a bowl mix together breadcrumb, basil, garlic, and extra-virgin olive oil.
  • Next, add the seasoned breadcrumbs to the halved tomatoes. You can sprinkle some Parmesan cheese on mozzarella on top.
  • Pop them in the oven and let them bake until softened and crispy on top. They only take about 10 minutes to bake.
  • Serve warm or at room temperature with your favorite main or with a salad and toasted bread on the side.

Nutrition Facts : Calories 86 kcal, Carbohydrate 5 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 6 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 6 g, ServingSize 1 serving

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 TOMATO SLICES



Baked Tomato Slices image

A delicious way to top leftover pasta!

Provided by Laura

Categories     Side Dish     Vegetables     Tomatoes

Time 15m

Yield 2

Number Of Ingredients 5

olive oil, divided, or as needed
1 large tomato, cut into 1/2-inch-thick slices
1 sprig fresh rosemary, leaves stripped and finely chopped
1 clove garlic, minced
salt and ground black pepper to taste

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

ROASTED TOMATOES



Roasted Tomatoes image

Provided by Ina Garten

Categories     appetizer

Time 33m

Yield 4 to 5 servings

Number Of Ingredients 7

12 plum tomatoes, halved lengthwise, cores and seeds removed
4 tablespoons good olive oil
1 1/2 tablespoons balsamic vinegar
2 large garlic cloves, minced
2 teaspoons sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

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



Baked Parmesan Tomatoes image

This is a recipe I got from iVillage. They are delicious! Plus baking tomatoes doesn't only make them scrumptious, it also brings out those healthy lycopenes and helps you absorb them more efficiently.

Provided by Heirloom

Categories     Cheese

Time 18m

Yield 4 serving(s)

Number Of Ingredients 6

4 tomatoes, halved horizontally
1/4 cup freshly grated parmesan cheese
1 teaspoon chopped fresh oregano
1/4 teaspoon salt
fresh ground pepper
4 teaspoons extra virgin olive oil

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.

Nutrition Facts : Calories 90.2, Fat 6.6, SaturatedFat 1.8, Cholesterol 5.5, Sodium 247.2, Carbohydrate 5.4, Fiber 1.7, Sugar 3.3, Protein 3.5

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.

BAKED PARMESAN TOMATOES



Baked Parmesan Tomatoes image

"No matter how many tomatoes I give to neighbors, I always have too many left for my family to eat," writes Kay Lunsford of Charlotte, North Carolina. "So I came up with this yummy recipe that helped us out with my predicament!"

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 8

3 medium tomatoes
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese
3 tablespoons seasoned bread crumbs
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley
2 teaspoons canola oil

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.

Nutrition Facts : Calories 74 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 382mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

ROAST TOMATOES



Roast tomatoes image

Tomatoes take on an intensely deep flavour after roasting and can be used in many different ways

Provided by Good Food team

Categories     Dinner, Side dish

Time 1h10m

Yield Serves 4

Number Of Ingredients 5

10 large vine tomatoes, halved
4 garlic cloves, sliced
½ bunch thyme
3 tbsp balsamic vinegar
2 tbsp olive oil

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.

Nutrition Facts : Calories 115 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.07 milligram of sodium

EASY BAKED TOMATO RISOTTO



Easy baked tomato risotto image

Set kids a challenge in the kitchen and make this tasty baked tomato risotto together. We've listed all the equipment they'll need to make the recipe

Provided by Cassie Best

Categories     Dinner

Time 20m

Number Of Ingredients 18

25g butter
1 onion, chopped
3 garlic cloves, crushed
300g risotto rice
1 vegetable or chicken stock cube, or use 700ml fresh stock
400g can cherry tomatoes
50g parmesan or vegetarian alternative, grated
small handful of basil, leaves picked
weighing scales
measuring jug
chopping board
sharp knife
garlic crusher
can opener
grater
large ovenproof pan with a lid
wooden spoon
oven gloves

Steps:

  • Before you get started, take a look at our weighing and measuring skills guide. Heat the oven to 200C/180C fan/gas 6. Melt the butter in a large ovenproof frying pan over a medium heat and fry the onion for 3-4 mins until starting to soften. Add the garlic and cook for another minute, stirring the whole time. Tip in the rice and mix well to coat in the buttery onion mixture.
  • If you're using a stock cube, boil the kettle. Crumble the stock cube into a jug and carefully measure in 700ml hot water from the kettle, stirring to dissolve the cube. If using fresh stock, warm this in a pan over a low heat until steaming.
  • Add the cherry tomatoes and hot stock to the rice, season with salt and pepper and stir to combine.
  • Cover with a tightly fitting lid and bake for 20 mins. Carefully remove from the oven using oven gloves and stir - the rice should be just cooked, with a little bite. The risotto may still look quite runny at this stage.
  • Stir through most of the cheese, replace the lid and leave to stand for 3-4 mins. Sprinkle with the rest of the cheese and the basil to serve.

Nutrition Facts : Calories 411 calories, SaturatedFat 6 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.3 milligram of sodium

BAKED TOMATOES



Baked Tomatoes image

These are great when you have an overabundance of tomatoes from your garden (they all seem to ripen at once!) Best if large beefsteak type tomatoes are used. Recipe can be doubled or even tripled.

Provided by joan in CNY

Categories     < 30 Mins

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

2 large tomatoes
salt and pepper
2 teaspoons minced onions
1 teaspoon dried basil or 1 tablespoon fresh basil
1 teaspoon dill weed or 1 tablespoon fresh dill
1/2 teaspoon celery seed
1/4 cup dried breadcrumbs
2 teaspoons butter or 2 teaspoons margarine

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.

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