Time 25m Yield 4 servings. Number Of Ingredients 6 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.

Time 15m Yield 2 Number Of Ingredients 5 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.

Time 33m Yield 4 to 5 servings Number Of Ingredients 7 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.

Time 15m Number Of Ingredients 7 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.

Yield Serves 4 Number Of Ingredients 7 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.

Time 25m Yield 6 servings. Number Of Ingredients 8 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.

Time 25m Yield 6 Number Of Ingredients 5 Steps:

Preheat the oven to 400 degrees F (200 degrees C). Place tomatoes in a bowl and toss gently with olive oil and season with salt and pepper. Arrange on a baking sheet and top each tomato half with Parmesan cheese. Bake in the preheated oven until Parmesan cheese is melted and slightly browned, 15 to 20 minutes.

Time 1h10m Yield Serves 4 Number Of Ingredients 5 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.

Time 18m Yield 4 serving(s) Number Of Ingredients 6 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.

Yield Makes 8 (side dish) servings Number Of Ingredients 9 Steps:

Preheat oven to 425°F with rack in middle. Butter a 3-quart baking dish (about 13 by 9 by 2 inches). Drain tomatoes, reserving 1 cup juice, then chop. Heat 2 tablespoons butter in a 5- to 6-quart heavy pot over medium-high heat until foam subsides, then cook onions with 1/2 teaspoon salt, stirring occasionally, until golden-brown, about 10 minutes. Add garlic, allspice, and cloves and cook, stirring, 1 minute. Stir in tomatoes with reserved juice, thyme, brown sugar, and 1/2 teaspoon pepper and briskly simmer, uncovered, stirring occasionally, until thickened, about 20 minutes. Meanwhile, melt remaining 1/2 stick butter and brush onto both sides of bread. Halve each slice. Transfer tomato mixture to baking dish and top with bread, overlapping slightly. Bake until bubbling and bread is crisp and golden-brown, about 20 minutes.

Time 15m Yield 4 servings Number Of Ingredients 5 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.

Time 25m Yield 2 serving(s) Number Of Ingredients 8 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.

More about “baked tomatoes recipes”

Time 1h Yield Four servings Number Of Ingredients 8 Steps:

Preheat oven to 350 degrees. Combine tomatoes, onion and 1 cup cold water in a saucepan. Simmer over medium heat for 30 minutes. Stir in the sugar, salt and pepper. Meanwhile, cut the bread into 12 square pieces and toast. Set aside. Brush the inside of a baking dish with the melted butter. Add the tomato mixture. Tuck the pieces of toast on the sides. Bake for 30 minutes. Season to taste with salt and pepper and serve.