Baked Candied 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.

CANDIED TOMATOES

Steps:

• Place cinnamon, cloves, allspice and orange zest on large piece of cheesecloth; tie into bundle.
• Bring water to boil in large saucepan on high heat. Add cheesecloth bundle, sugar and raisins. Reduce heat to medium. Add tomatoes; simmer 10 min. Remove cheesecloth bundle; discard. Stir vanilla into tomato mixture. Remove from heat; cool 5 min. Spoon into large serving dish or eight individual serving dishes; cover.
• Refrigerate several hours or until chilled. Just before serving, cut cream cheese crosswise into 12 slices; cut each slice into 3 strips. Top each serving with 3 of the cream cheese strips.

ROMA TOMATOES STUFFED (MY WAY)

Steps:

• Wash and cut tomatoes in half length ways, take out seeds.
• Mix remaining ingredients well. Fill each tomato half, piling high.
• Bake in 350 degree oven till stuffing is slightly brown, on top. Serve