Oven Baked Tomatoes Recipes

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OVEN-ROASTED TOMATOES



Oven-Roasted Tomatoes image

I love tomatoes, and these are healthy and versatile. You can use them in sandwiches or omelets, or to top broiled chicken. -Julie Gomez, Downey, California

Provided by Taste of Home

Categories     Side Dishes

Time 3h20m

Yield 16 servings (4 cups).

Number Of Ingredients 4

20 plum tomatoes (about 5 pounds)
1/4 cup olive oil
5 teaspoons Italian seasoning
2-1/2 teaspoons salt

Steps:

  • Cut tomatoes into 1/2-in. slices. Brush with oil; sprinkle with Italian seasoning and salt., Place on racks coated with cooking spray in foil-lined 15x10x1-in. baking pans. Bake, uncovered, at 325° for 3 to 3-1/2 hours or until tomatoes start to turn dark brown around edges and are shriveled. Cool for 10-15 minutes. Serve warm or at room temperature., Store in an airtight container in the refrigerator for up to 1 week.Freeze option: Place in airtight freezer container; freeze for up to 3 months. Bring tomatoes to room temperature before using.

Nutrition Facts : Calories 45 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 373mg sodium, Carbohydrate 3g carbohydrate (2g 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

QUICK OVEN ROASTED TOMATOES RECIPE



Quick Oven Roasted Tomatoes Recipe image

Tomatoes, tossed with garlic, fresh thyme, and spices, then roasted in a high-heated oven until super tender and bursting with intense, concentrated flavor. There are so many ways to use up roasted tomatoes--as a delicious side; tossed in pasta or soup; or served bruschetta-style on top of your favorite toasted bread. Heck, you can serve them with homemade pita chips.

Provided by Suzy Karadsheh

Categories     Side Dish

Number Of Ingredients 8

2 lb Smaller Tomatoes, (halved (I used Campari tomatoes) )
2 to 3 garlic cloves, (minced)
Kosher salt and black pepper
2 tsp fresh thyme, (stems removed)
1 tsp sumac
1/2 tsp dry chili pepper flakes,
Extra virgin olive oil,
Crumbled feta cheese, (optional)

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the tomato halves in a large mixing bowl. Add minced garlic, salt, pepper, fresh thyme, and spices. Drizzle a generous amount, about 1/4 cup or more, quality extra virgin olive. Toss to coat.
  • Transfer the tomatoes to a baking sheet with a rim. Spread the tomatoes in one single layer, flesh side up.
  • Roast in your heated oven for 30 to 35 minutes or until the tomatoes have collapsed to your desired doneness.
  • Remove from heat. If you are planning to serve it soon, feel free to garnish with more fresh thyme and a few sprinkles of feta cheese. Enjoy warm or at room temperature.

Nutrition Facts : Calories 30.4 kcal, Sugar 4 g, Sodium 201.5 mg, Fat 0.5 g, SaturatedFat 0.1 g, Carbohydrate 5.6 g, Fiber 1.8 g, Protein 1.4 g, ServingSize 1 serving

PARMESAN OVEN BAKED TOMATOES



Parmesan Oven Baked Tomatoes image

Parmesan Oven Roasted Tomatoes are one of our favorite summer dish dishes! Ripe juicy garden tomatoes topped with a delicious garlicky parmesan crust and baked just until hot.

Provided by Holly Nilsson

Categories     Side Dish

Time 15m

Number Of Ingredients 7

3 large ripe tomatoes (halved)
1 slice bread ( or ¾ cup fresh bread crumbs)
¼ cup parmesan cheese (freshly grated )
1 clove garlic (minced)
1 tablespoon olive oil
3 tablespoons of fresh herbs ((parsley, basil and oregano (or 1/2 teaspoon each dried basil & dill))
salt & black pepper to taste

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.

Nutrition Facts : Calories 53 kcal, Carbohydrate 3 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 72 mg, Sugar 1 g, ServingSize 1 serving

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 GREEN TOMATOES



Baked Green Tomatoes image

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

1 cup cornmeal
1 tablespoon dried dill weed
salt to taste
ground black pepper to taste
5 medium green tomatoes, thinly sliced

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

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 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.

OVEN-ROASTED TOMATOES



Oven-Roasted Tomatoes image

Cooking canned tomatoes at high heat is an easy way to bring out their sweet flavor. The result: a versatile condiment, sauce, or spread.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 4 cups

Number Of Ingredients 3

2 cans (28 ounces each) whole peeled tomatoes
3 garlic cloves, smashed and peeled
3 tablespoons extra-virgin olive oil

Steps:

  • Preheat oven to 400 degrees. Place tomatoes in a large roasting pan. With your hands, roughly tear each tomato into 1-inch strips. Add garlic and drizzle oil over top. Roast until mixture thickens and holds a trail, 70 to 80 minutes, rotating pan halfway through. Use immediately, or let cool, then refrigerate in an airtight container, up to 1 week.

Nutrition Facts : Calories 94 g, Fat 5 g, Fiber 1 g, Protein 1 g

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

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

BAKED TOMATOES



Baked Tomatoes image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 9

4 ripe vine-ripened tomatoes
2 tablespoons olive oil, plus more for tossing and drizzling
Kosher salt and freshly ground black pepper
3/4 cup panko breadcrumbs
1/4 cup grated Parmesan
1 tablespoon finely chopped fresh parsley
1 clove garlic, finely chopped
1 shallot, finely chopped
Pinch red pepper flakes

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.

OVEN ROASTED CANNED TOMATOES



Oven Roasted Canned Tomatoes image

Adapted from The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens by Lynne Rossetto Kasper. Mama Mia!

Provided by Sharon123

Categories     Vegetable

Time 2h5m

Yield 4-8

Number Of Ingredients 7

2 (28 ounce) cans peeled whole tomatoes, drained, halved, and seeded (Muir Glen, Hunt's, Contadina, or Red Pack are good)
1/2-2/3 cup extra virgin olive oil
14 large fresh basil leaves, torn
fresh rosemary
1/2 medium red onion, cut into 1/4 " dice
6 large garlic cloves, coarsely chopped
salt & freshly ground black pepper

Steps:

  • Preheat the oven to 300*F. Spread out the tomatoes in a large shallow pan (a sheet pan is ideal) and sprinkle with the other ingredients, turning to coat them with oil. Bake 2 1/4 to 2 1/2 hours, basting and turning the tomatoes several times. They're done when their color deepens to dark scarlet and they taste mellow and very rich. Don't let them brown, and don't allow the garlic to brown, it'll turn bitter.
  • Transfer the tomatoes and their oil to a glass or china bowl. Let them mellow at room temperature up to 6 hours. The flavors will ripen in this time.
  • Refrigerate the tomatoes up to 4 days, or freeze up to 3 months. Serve the tomatoes at room temperature, or tossed with hot pasta.

Nutrition Facts : Calories 330.1, Fat 27.9, SaturatedFat 3.9, Sodium 23.4, Carbohydrate 20, Fiber 5.5, Sugar 11.9, Protein 4.3

ROASTED TOMATOES



Roasted Tomatoes image

Provided by David Tanis

Categories     weekday, side dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 5

8 medium ripe tomatoes, halved
Salt, to taste
Ground toasted cumin, to taste
Smoked Spanish paprika, to taste
2 tablespoons extra virgin olive oil

Steps:

  • Place tomatoes cut side up in a low-sided baking dish. Season to taste with salt, cumin and paprika. Drizzle with olive oil.
  • Roast in a 400-degree oven for 20 to 25 minutes, until softened and sizzling. Brown lightly under broiler if desired. Serve hot or at room temperature. May be reheated.

OVEN-BAKED TOMATOES



Oven-Baked Tomatoes image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

4 red ripe, unblemished tomatoes, about 1 3/4 pounds
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons olive oil
1/4 teaspoon fresh or dried chopped rosemary

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.

Nutrition Facts : @context http, Calories 83, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 303 milligrams, Sugar 3 grams

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From lacucinaitaliana.com


OVEN-BAKED TOMATO SAUCE WITH FRESH TOMATOES - SPOONFUL OF EASY
2020-09-18 Instructions. Preheat the oven to 425°. Drizzle olive oil in the bottom of a 13×9 pan. Quarter the tomatoes and scoop out the seedy pulp and set it outside. Cut the onion into hunks. Add the tomatoes, onions, garlic cloves and fresh basil leaves and a little water so the ingredients don't scorch. Drizzle olive oil over the ingredients again ...
From spoonfulofeasy.com


SIMPLE ROASTED TOMATOES FREEZER RECIPE | HOMEMADE & YUMMY
2020-08-04 Once done, remove from oven. Remove any large stems from the herbs. If you like, you can leave your tomatoes in large chunks, or mash slightly with a potato masher. Mash the garlic cloves too. When cool, measure into your desired amount, place in …
From homemadeandyummy.com


EASY OVEN BAKED FISH WITH TOMATOES - BUDGET BYTES
2019-03-06 Instructions. Preheat the oven to 400ºF. Drain the excess liquid from the can of diced tomatoes. Combine the diced tomatoes in a bowl with the garlic, olive oil, oregano, salt, some freshly cracked pepper (about 10 cranks of a pepper mill), and lemon juice. Spread about 1/3 of the tomato mixture in the bottom of a casserole dish big enough to ...
From budgetbytes.com


BAKED PARMESAN TOMATOES - JO COOKS
2020-07-13 Instructions. Prep: Preheat oven to 400 F degrees. In a small bowl toss together the Parmesan cheese, dried oregano, salt and pepper. Assemble: Top each tomato slice evenly with the Parmesan cheese mixture. Drizzle with a bit of olive oil, this is optional.
From jocooks.com


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