Tomatoes Baked With Bread Crumbs And Garlic Recipes

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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

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

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 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

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

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.

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

FRIED GREEN TOMATOES



Fried Green Tomatoes image

Provided by Food Network

Categories     side-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 19

2 cups plain bread crumbs
1 cup panko (Japanese) bread crumbs
1 tablespoon finely chopped chives
1 tablespoon finely chopped rosemary leaves
1 tablespoon finely chopped basil leaves
1 tablespoon finely chopped thyme leaves
1 tablespoon finely chopped parsley leaves
1 tablespoon granulated garlic
1/2 cup grated Parmesan
1/2 cup cornstarch
Salt and freshly ground black pepper
4 farm fresh green tomatoes
1 cup buttermilk
4 large eggs, beaten
Prepared bread crumbs
Vegetable oil, for frying
1 cup feta cheese, crumbled
1 handful fresh basil leaves, chopped
1 cup balsamic vinaigrette

Steps:

  • For the bread crumbs: Mix all the ingredients together until well blended.
  • For the tomatoes: Slice the tomatoes into 1/4-inch thick slices. Mix together the buttermilk and eggs and season with salt and pepper. Marinate the tomato slices in the buttermilk mixture for one hour.
  • Remove each tomato slice from the marinade 1 at a time. Press both sides gently into the prepared bread crumbs until they are well coated. When all the tomato slices are breaded, heat 1/4-inch oil in a wide skillet over medium-high heat. Cook the tomatoes in batches until they are golden brown. (You can also deep-fry the tomatoes in a deep-fat fryer heated to 350 degrees F.) Drain on paper towels and keep warm. Serve topped with the crumbled cheese, chopped basil, and a drizzle of balsamic vinaigrette.

SPAGHETTINI WITH ROASTED TOMATOES, FRESH BASIL, AND TOASTED GARLIC BREADCRUMBS



Spaghettini with Roasted Tomatoes, Fresh Basil, and Toasted Garlic Breadcrumbs image

Roasted Tomato Pasta with Basil and Toasted Garlic Breadcrumbs. This quick, easy, and flavorful spaghettini is tossed with roasted tomatoes, fresh basil, and topped with crazy delicious toasted garlic breadcrumbs! A delicious summer meal.

Provided by Laura / A Beautiful Plate

Categories     Pastas, Risottos, and Grains

Time 40m

Number Of Ingredients 15

2½ lbs small heirloom tomatoes or large cherry tomatoes
2 tablespoons extra virgin olive oil
6 large cloves of garlic (smashed)
kosher salt
freshly ground black pepper
2 tablespoons extra virgin olive oil
1 medium shallot (finely chopped)
½ cup panko breadcrumbs
1 garlic clove (finely chopped)
kosher salt
freshly ground black pepper
¾ lb (12 oz) dried spaghettini pasta (otherwise known as 'thin spaghetti)
extra virgin olive oil
2 ounces fresh basil leaves (sliced into ribbons, plus more for garnishing)
grated parmigiano-reggiano cheese (for serving)

Steps:

  • Roast Tomatoes: Preheat the oven to 450°F (232°C). If your oven runs hot, I recommend reducing the temperature by 25°F or so, or reducing the cook time and watching the tomatoes carefully.
  • Bring a large pot (8 quarts or larger) of salted water to a boil for the pasta. Rinse the tomatoes and pat them dry. Place the tomatoes and smashed garlic cloves on a half sheet pan, drizzle with olive oil, and season with kosher salt and pepper. Spread them out evenly. Roast the tomatoes for 20 to 25 minutes, flipping them every 5 to 10 minutes or so, until they are soft and have just begun to collapse. Meanwhile, prepare the breadcrumb topping.
  • Prepare Garlic Breadcrumb Topping: In a small skillet, heat the olive oil over medium-low heat. Add the chopped shallot and sauté for 1 to 2 minutes, stirring frequently, until the shallots have softened and become translucent. Add the panko breadcrumbs and chopped garlic. Reduce the heat to low and toast the breadcrumbs for 2 to 3 minutes, stirring constantly to prevent the breadcrumbs from burning - or until golden and fragrant. Remove from heat and place the breadcrumbs in a small bowl. Season to taste with salt and pepper, and set aside.
  • Cook the Pasta: While the tomatoes finish roasting (and the breadcrumbs are prepared), boil the pasta until al dente. Reserve ½ cup of the starchy pasta cooking water and drain the pasta. Place the pasta back into the pot and drizzle with a glug of olive oil, and gently toss to coat. Add the warm, roasted tomato and garlic mixture as well as the basil ribbons, and toss gently until combined. Add reserved pasta water as needed to help loosen the pasta until the sauce coats the noodles evenly.
  • Garnish each pasta serving with basil, torn or sliced into thin ribbons, and a generous sprinkling of toasted garlic breadcrumbs. Serve with freshly grated parmigiano-reggiano cheese.

Nutrition Facts : ServingSize 1 serving, Calories 420 kcal, Carbohydrate 53 g, Protein 11 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 1 mg, Sodium 440 mg, Fiber 8 g, Sugar 10 g, UnsaturatedFat 16 g

BAKED TOMATOES WITH GOAT CHEESE



Baked Tomatoes with Goat Cheese image

Delicious baked tomatoes, filled with goat cheese and topped with a homemade, buttery, garlic and herb bread crumb mixture.

Provided by Jennifer

Categories     Side Dish

Time 46m

Number Of Ingredients 14

4 cups Italian bread (day-old, cubed)
1 tsp garlic powder
1 tsp dried oregano leaves
1 tsp dried basil leaves
1 tsp dried thyme leaves
Salt and freshly ground pepper
4 large tomatoes
Salt and freshly ground pepper
1/3 cup goat cheese
3/4 cup Seasoned Bread Crumbs (from homemade above or store-bought)
2 cloves garlic (finely chopped)
2 Tbsp fresh parsley (chopped (or 1 1/2 tsp dried))
2 Tbsp fresh basil leaves (chopped (or 1 1/2 tsp dried))
1/4 cup salted butter (melted)

Steps:

  • Homemade Seasoned Bread Crumbs (can be made ahead):
  • Preheat oven to 350F.
  • Add 4 cups cubed Italian bread to a food processor. Add garlic powder, dried basil, dried oregano and dried thyme. Process mixture until you have a crumbly mixture, with some fine pieces but a few larger, pea-sized pieces. Scatter crumbs evenly onto a baking sheet.
  • Bake crumbs in a 350F oven for 8-9 minutes, stirring several times while baking. Remove from oven and sprinkle with salt and freshly ground peppers. Stir seasoning in, then allow to cool completely on baking sheet. Use immediately or store in an airtight container.
  • For the Baked Tomatoes: Cut the tomatoes in half just above the equator (cutting about the top 1/3 off). Discard top or trim and use for a salad. With the bottoms, cut through the spine and dig out the seeds and membrane with a spoon or your hands. Discard seedy bits. Sprinkle the insides of the tomato shells with salt and freshly ground pepper. Place upside down on a doubled-up piece of paper towel and let stand 5-10 minutes.
  • Preheat oven to 350F.
  • Prepare the crumb topping by combining the bread crumbs, garlic cloves, chopped parsley and chopped basil. Pour the melted butter overtop and mix until the crumbs are moistened. Set aside.
  • Place drained tomatoes right-side up on a parchment-lined baking sheet. Spoon one heaping tablespoon of goat cheese into the centre of each tomato. Grind a bit of pepper on top of the goat cheese. Divide the bread crumb mixture evenly on top of the 4 tomatoes.
  • Bake in preheated oven for 20 minutes, or until the topping is golden. Allow to stand a few minutes, before eating warm.

Nutrition Facts : Calories 273 kcal, Carbohydrate 23 g, Protein 8 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 39 mg, Sodium 481 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

ROASTED TOMATOES WITH BREAD CRUMBS



Roasted Tomatoes with Bread Crumbs image

Provided by Bobby Flay

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

6 plum tomatoes, halved lengthwise
Unsalted butter, for greasing baking dish
Olive oil, for drizzling
Honey, for drizzling
1 teaspoon sweet paprika
1 cup panko (Japanese) bread crumbs
Kosher salt and freshly ground black pepper
2 tablespoons finely chopped fresh flat-leaf parsley, to garnish

Steps:

  • Preheat the oven to 350 degrees F. Put the tomato halves in a lightly buttered baking dish, cut-side up, drizzle with olive oil , honey, and sprinkle with panko bread crumbs and paprika. Season the tomatoes with salt and pepper and roast for 20 minutes.
  • Remove the tomatoes from the oven and sprinkle with parsley. Drizzle with olive oil.

PANZANELLA (BREAD AND TOMATO SALAD)



Panzanella (Bread and Tomato Salad) image

Panzanella is a zingy and delicious tomato-and-bread salad that's perfect for summertime. Using crusty artisan-style sourdough bread takes it up a notch, along with ripe tomatoes, olive oil, vinegar, and a variety of vegetables you might have on hand. This recipe makes two servings, but feel free to scale up for big crowds.

Provided by Melissa Johnson

Categories     Recipes

Time 20m

Yield 2

Number Of Ingredients 11

1 1/2 cups chopped ripe tomatoes
1/2 tsp coarse sea salt
2 slices of dried toasted or stale bread
1/4 cup extra virgin olive oil
2 Tbsp red wine vinegar
1 small cucumber or 1/2 green pepper
1/2 small onion (any color)
5-10 basil leaves
ground black pepper
optional 1 small clove garlic, minced
optional 2 Tbsp bread crumbs

Steps:

  • Chop the tomatoes and combine them in a bowl with the salt. This will draw some of the liquid out of the tomatoes, making a more flavorful dressing for the bread to absorb.
  • Toast your bread slices or bake them at 300F for 15 minutes. I ran a regular toast cycle and simply left the bread inside to dry for more time while I prepped the rest of the ingredients.
  • In a small bowl, mix the olive oil, vinegar and optional minced garlic.
  • Chop your vegetables and add them to the bowl with the tomatoes: cucumber, green pepper, onion. You can dice or slice the onion based on whether you prefer the onion concentrated or spread through the salad.
  • Tear or chiffonade the basil leaves (again a matter of personal preference), and add them to the bowl.
  • Tear the bread into small chunks and add to the salad bowl. Mix everything to allow the tomato juices to enter the bread. It's fine if the bread chunks are still warm.
  • Add the olive oil-vinegar-garlic dressing and optional bread crumbs, and toss again.
  • Season with fresh ground black pepper and serve.

TOMATOES BAKED WITH BREAD CRUMBS AND GARLIC



TOMATOES BAKED WITH BREAD CRUMBS AND GARLIC image

Yield 6 servings

Number Of Ingredients 8

6 firm ripe tomatoes, 3 to 4 inches in diameter
salt
1 cup dry white homemade bread crumbs, not too fine in texture
1/2 cup finely chopped fresh parsley
1 tbsp finely cut fresh basil, or 2 tsp dried basil
1 large garlic clove, finely chopped
freshly ground black pepper
1/3 to 1/2 cup olive oil

Steps:

  • Cut the tomatoes in half crosswise. Scoop out the seeds, sprinkle the inside of tomatoes with salt, turn them upside down to drain on paper towels. Preheat oven to 375 degrees. In a large mixing bowl, stir together bread crumbs, parsley, basil, garlic, and a few grindings of pepper. Add enough olive oil to moisten the stuffing but still leave it crumbly. Fill each tomato half with about 2 tbsp of the crumb mixture, patting it in and letting it mound up a little in the middle. Arrange the tomato halves in one or two lightly oiled shallow baking dishes; do not crowd them. Sprinkle a few drops of oil over each half. Bake in the upper third of the oven for 20 to 30 minutes, or until the tomatoes are tender but not limp. Using a spatula, transfer the tomatoes to a platter and serve them hot.

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