Fresh Tomato Bake Recipes

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.

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.

TOMATO CASSEROLE

Steps:

• In a large bowl, combine the tomatoes, onion, sugar, salt and pepper. Transfer to a 2-qt. baking dish coated with cooking spray. Combine the bread crumbs, cheese and butter; sprinkle over tomato mixture. , Bake, uncovered, at 350° for 25-30 minutes or until golden brown.

FRESH TOMATO BAKE

Steps:

• Mix well the tomatoes, salt, pepper, sugar and dry mustard.
• Saute the onions in the 2 T of butter.
• Mix the bread crumbs with the melted butter.
• In a buttered 1 1/2-quart casserole, layer the tomatoes, then onions, then crumbs.
• Bake at 350° for 25 minutes.
• Sprinkle with cheese, bake 5 minutes more.

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.

FRESH TOMATO AND SUMMER SQUASH BAKE

Steps:

• Preheat oven to 350 degrees. Cook the bacon until VERY crisp and set aside. Once cooled, break into thumb-sized pieces.
• Butter the bottom and sides of a 9" x 9" square baking pan. MUST be 9"; 8" x 8" is too small!
• Heat Texas skillet with 1 tablespoon of butter and olive oil. Place the 2 cups of coarsely chopped onions into a Texas skillet; stir to coat with butter/oil and cover, sautéing over medium heat. Cook until they begin to soften and turn soft yellow.
• When onions begin to soften, add the yellow squash half moons. Stir to combine. Cover and cook until squash just begins to change colour and becomes slightly tender.
• Add the minced fresh basil to the fresh tomato chunks. Stir to combine.
• When onions are soft and yellow and squash is beginning to soften, remove from heat and set on heat pad, near 9" x 9" pan.
• Place 1/2 (1 cup) of the onion-squash mixture in the bottom of the buttered pan. It will NOT thoroughly cover the bottom; that's okay!
• Very lightly sprinkle Sea Salt, Freshly Cracked Pepper and Garlic Powder over Onion-Squash mixture. Top with 1 cup of the Tomato-Basil mixture.
• Layer 1/2 of the crumbled bacon on top of this first layer. Top bacon with 1 cup of finely shredded Cheddar Cheese.
• Repeat layering: Onion-Squash; Salt, Pepper, Garlic Powder; Tomato-Basil; Bacon and Cheddar Cheese.
• Add Panko bread crumbs to cover mixture. 3/4's to 1 cup, your choice. Drizzle olive oil over crumbs.
• Place in 350 degree oven, UNCOVERED, for about 1 hour, or until crumbs are golden brown.
• Take out of oven, place on heat-proof surface, allow to cool for 10 minutes before serving. This holds the heat! Eat with care and enjoy!

BAKED TOMATOES WITH CRUSTY BREAD

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.