Summertime Baked Tomatoes Recipes

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.

SLOW-ROASTED SUMMER TOMATOES

Steps:

• Heat the oven to 350°F. Line a 12×17-inch rimmed baking sheet or two 9×12-inch rimmed baking sheets with foil. If you have parchment, put a sheet on top of the foil. Coat the pan or pans with 3 Tbs. of the olive oil.
• Cut the tomatoes in half through the equator (not through the stem). Arrange the halves, cut side up, on the baking sheet, turning to coat their bottoms with some of the oil. Sprinkle a pinch each of salt and sugar over each half, and drizzle each with a few drops of balsamic vinegar. Arrange the garlic over the halves and top with a generous sprinkling of thyme. Pour the remaining 1 cup olive oil over and around the tomato halves.
• Roast in the center of the oven until the tomatoes are concentrated, dark reddish brown (with deep browning around the edges and in places on the pan) and quite collapsed (at least half their original height; they will collapse more as they cool), about 3 hours for very ripe, fleshy tomatoes, about 4 hours for tomatoes that are less ripe or that have a high ­water content. Let cool for at least 10 to 15 minutes and then serve warm or at room temperature. Be sure to reserve the tomato oil (keep refrigerated for up to a week) to use on its own or in a vinaigrette.
• Quicker-cooking variation: Remove the seeds and gelatinous pulp (poke them out with your fingers) before roasting. These tomatoes cook more quickly (check for doneness after 2 hours) but yield a slightly flatter, less meaty-but perfectly pleasant-result.
• Plum tomato variation: Substitute plum tomatoes, cut in half through the stem end and seeded. The roasting time will be about 2 hours. Roasted plum tomato halves hold together particularly well; layer them in a ­terrine or roll them up, stuffed with goat cheese and basil, as an appetizer.

SUMMERTIME BAKED TOMATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Slice the tomatoes in half horizontally, sprinkle each cut side with salt, and place cut sides down on paper towels for about 5 minutes. Hollow out the tomato halves, leaving sides 1/4 inch thick; remove seeds from pulp, and chop the pulp.
• Place the chopped tomato pulp, squash, herb stuffing mix, basil, black pepper, and mozzarella cheese in a bowl, and mix until thoroughly combined. Stuff the mixture into the hollowed-out tomato halves.
• Bake in the preheated oven until the squash is tender and the cheese has melted, about 20 minutes.

BAKED TOMATOES

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.

SUMMER TOMATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place a layer of tomato slices in an 8x8 inch baking pan. Spread a thin layer of mayonnaise on the tomatoes and sprinkle with about 1/4 of the Cheddar cheese and salt and pepper. Repeat layers, ending with the rest of the shredded cheese.
• Bake until tomatoes are softened and cheese is melted and bubbly, 20 to 25 minutes.

MEDITERRANEAN SUMMER TOMATOES

Steps:

• Core and slice the tomatoes, and arrange them in a serving dish.
• Sprinkle the shallots over the tomatoes.
• Whisk the olive oil and balsamic vinegar together with a fork, then pour over the tomatoes.
• Let stand for 5 minutes before serving, or refrigerate, covered, for up to 3 days.
• Eat with French bread, and dip the bread in the marinade when finished with the tomatoes.