Bakedherbytomatoes Recipes

BAKED TOMATOES

Baked Tomatoes image

Provided by Patrick and Gina Neely : Food Network

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

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 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

Ingredients

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.

BAKED HERBED TOMATOES

Baked Herbed Tomatoes image

Categories Herb Tomato Side Bake Low Cal Basil Summer Vegan Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 7

Ingredients

2 tomatoes, halved horizontally and seeded
1/2 cup fine fresh bread crumbs
1/4 cup finely chopped onion
1/2 teaspoon minced garlic
1/2 cup finely chopped fresh basil leaves
1/4 teaspoon dried thyme, crumbled
2 teaspoons extra-virgin olive oil

Steps:

Sprinkle the insides of the tomatoes with salt, arrange the tomato halves, cut sides down, on layers of paper towels, and let them drain for 1 hour. In a bowl stir together the bread crumbs, the onion, the garlic, the basil, the thyme, and salt and pepper to taste and stir in the oil. Arrange the tomato halves, cut sides up, in a shallow baking pan and divide the bread crumb mixture among them. The tomatoes may be prepared up to this point 4 hours in advance and kept at room temperature.
Bake the tomatoes in the upper third of a preheated 450°F. oven for 10 minutes, or until the topping is golden. (Do not over-cook the tomatoes or they will lose their shape.)

BAKED TOMATOES RECIPE

Baked Tomatoes Recipe image

Try an impressive new side dish tonight with our Baked Tomatoes Recipe. Our Baked Tomatoes Recipe pairs perfectly with both lean meat and poultry.

Provided by My Food and Family

Categories Home

Time 35m

Yield 6 servings

Number Of Ingredients 8

Ingredients

3 large tomatoes, cut horizontally in half
1/4 tsp. ground black pepper
3 Tbsp. KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil, divided
3/4 cup fresh bread crumbs
1/4 cup KRAFT Grated Parmesan Cheese
1/2 tsp. dried Italian seasoning
1/4 tsp. garlic powder
1 Tbsp. butter or margarine, melted

Steps:

Heat oven to 425°F.
Cut thin slice from bottom of each tomato half so it stands level; discard trimmed slices. Remove and discard seeds and small amount of juice from each tomato half.
Place tomatoes in single layer in shallow baking dish. Sprinkle with pepper; drizzle evenly with 1 Tbsp. dressing.
Combine bread crumbs, cheese and seasonings in medium bowl. Add butter and remaining dressing; mix lightly. Spoon over tomatoes.
Bake 15 to 20 min. or until heated through.

Nutrition Facts : Calories 80, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

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

Ingredients

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

BAKED TOMATOES OREGANO

Baked Tomatoes Oregano image

An excellent side dish. Tastes like pizza without the crust!

Provided by Michele O'Sullivan

Categories Side Dish Vegetables Tomatoes

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

4 large ripe tomatoes, sliced 1/4 inch thick
⅛ cup grated Romano cheese
½ cup fresh bread crumbs
1 clove garlic, minced
2 sprigs fresh parsley, chopped
salt and pepper to taste
½ teaspoon dried oregano
1 tablespoon olive oil

Steps:

Preheat oven to 400 degrees F (200 degrees C). Coat a shallow baking dish with cooking spray.
Place tomato slices close together in prepared baking dish. Sprinkle with cheese, bread crumbs, garlic, parsley, salt, pepper, and oregano. Drizzle with olive oil.
Bake for 20 minutes in the preheated oven, or until cheese is lightly toasted.

Nutrition Facts : Calories 110.4 calories, Carbohydrate 14.2 g, Cholesterol 3.9 mg, Fat 5.4 g, Fiber 3.2 g, Protein 3.9 g, SaturatedFat 1.3 g, Sodium 103 mg, Sugar 7.1 g

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

Ingredients

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

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

Ingredients

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

Ingredients

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 TOMATOES

Baked Tomatoes image

Make and share this Baked Tomatoes recipe from Food.com.

Provided by _Pixie_

Categories Vegetable

Time 15m

Yield 2 serving(s)

Number Of Ingredients 4

Ingredients

2 plum tomatoes
fine breadcrumbs
parmesan cheese, Grated
dried thyme

Steps:

Cut each tomato in half and arrange cut side up on a baking dish.
Sprinkle each half lightly with bread crumbs, parmesan cheese and thyme.
Bake for 15 to 20 min at 375 degrees.

Nutrition Facts : Calories 11.2, Fat 0.1, Sodium 3.1, Carbohydrate 2.4, Fiber 0.7, Sugar 1.6, Protein 0.6

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