Savory Baked Tomatoes Recipes

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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.

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

SAVORY TOMATOES



Savory Tomatoes image

This is my favorite 'tomato-as-a-side-dish' recipe. It adds color to your plate, great flavor, and depending on what crumbs you use, can be low-fat (low-fat cheese works well, too), and can take on a variety of flavors.

Provided by GinnyP

Categories     Vegetable

Time 7m

Yield 8 serving(s)

Number Of Ingredients 6

4 medium tomatoes
salt and pepper
1/2 teaspoon crushed basil
1/2 teaspoon crushed oregano
1/3 cup coarsely crushed cracker crumb (or crouton crumbs)
1/3 cup shredded cheddar cheese (reduced fat, if desired)

Steps:

  • Remove stem ends from tomatoes.
  • Cut tomatoes in half horizontally.
  • Trim ends to make the halves stand flat, if necessary.
  • Arrange cut side up on microwaveable plate.
  • Mix crumbs and herbs; mound evenly on tomatoes.
  • Microwave uncovered on high for 2 minutes, rotating after 1 minute.
  • Sprinkle cheese on top of tomatoes and either microwave 1 minute until cheese is melted, or transfer tomatoes to an appropriate pan to broil in the oven or toaster oven until the cheese is bubbly and begins to brown.

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Top Asked Questions

How to cook Tomatoes in the oven?
Directions 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. Combine the 2 tablespoons olive oil, panko, Parmesan, parsley, garlic, shallots, red pepper flakes and some salt and pepper together in a small bowl.
How do you make Tomatoes with Parmesan?
Preheat oven to 400 degrees. Arrange tomato halves, cut side up, on a parchment or Silpat lined baking sheet. In a small bowl, whisk together olive oil and minced garlic. Use a small spoon to evenly drizzle oil, rosemary, and garlic over tomatoes then sprinkle with salt and pepper. Top with a Parmesan.
How long does it take to bake a tomato casserole?
Top with the parmesan cheese and drizzle two tablespoons of olive oil evenly over the casserole. Bake for 35 minutes, or until the cheese is browned and the tomatoes are bubbly. Serve immediately and top with additional chopped basil if desired.
What is the best way to cook Tomatoes for pesto?
Arrange tomato halves, cut side up, on a parchment or Silpat lined baking sheet. In a small bowl, whisk together olive oil and minced garlic. Use a small spoon to evenly drizzle oil, rosemary, and garlic over tomatoes then sprinkle with salt and pepper.

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