Baked Tomato Heaven Recipes

BAKED TOMATOES WITH GOAT CHEESE

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.

QUICK OVEN ROASTED TOMATOES RECIPE

Steps:

• Preheat the oven to 450 degrees F.
• Place the tomato halves in a large mixing bowl. Add minced garlic, salt, pepper, fresh thyme, and spices. Drizzle a generous amount, about 1/4 cup or more, quality extra virgin olive. Toss to coat.
• Transfer the tomatoes to a baking sheet with a rim. Spread the tomatoes in one single layer, flesh side up.
• Roast in your heated oven for 30 to 35 minutes or until the tomatoes have collapsed to your desired doneness.
• Remove from heat. If you are planning to serve it soon, feel free to garnish with more fresh thyme and a few sprinkles of feta cheese. Enjoy warm or at room temperature.

BAKED FRIED GREEN TOMATOES

Steps:

• For the tomatoes: Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper.
• In a large flat bowl or pie plate, whisk together the flour, 1/2 teaspoon of the salt and 1/2 teaspoon of the Cajun seasoning. Put the breadcrumbs into a second pie plate and season with the remaining 1 teaspoon salt and 1 teaspoon Cajun seasoning. Pour the buttermilk into a third pie plate. Pat the tomato slices dry with a paper towel. Dredge them first in the flour mixture, shaking off any excess, then in the buttermilk, and then finally in the panko, patting to coat completely. Place onto the lined sheet pans, spaced about 1 inch apart. Spray the tops lightly with nonstick spray.
• Bake for about 15 minutes, then flip the tomatoes, spray the tops lightly with nonstick spray, rotate the pans and bake until golden brown, an additional 15 minutes.
• For the Cajun-spiced aioli: Meanwhile, sprinkle the minced garlic with salt and use the back of a knife to press it into a paste. Add the garlic and egg yolk to a stainless steel bowl along with the lemon juice and Dijon mustard; whisk to combine. Combine the oils in a container with a spout that will allow for easy controlled pouring. While whisking constantly, slowly add the oil in a slow steady stream (see Cook's Note). Stir in the Cajun seasoning and add salt to taste.
• Serve the tomatoes on a platter with a bowl of the Cajun-spiced aioli.

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.

PARMESAN OVEN BAKED TOMATOES

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.

PARMESAN-ROASTED TOMATOES

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.

BAKED GREEN TOMATOES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking sheet.
• In a small bowl, mix the cornmeal, dill, salt, and pepper. Dip tomato slices into the mixture, coating both sides. Arrange coated slices in a single layer on a medium baking sheet.
• Bake 45 minutes in the preheated oven, until crisp and golden brown.

BAKED TOMATO HEAVEN

Steps:

• Cook bacon until crisp, drain and crumble.
• Sauté onion in 2 tablespoons of bacon drippings until transparent.
• Add spinach, and cook until wilted.
• Stir in bacon, sour cream, and hot sauce,and remove from heat.
• Slice off tomato tops and remove centers.
• Salt insides lightly and fill with spinach mixture.
• Top with cheese and place in a shallow baking dish.
• Bake in a preheated 375 degree oven for 20 minutes.

BAKED TOMATO SLICES

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.

BASIL BAKED TOMATOES

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.

BAKED TOMATO HALVES

Steps:

• Preheat oven to 350 - 400°.
• Prepare a baking dish with non-stick cooking spray.
• Cut tomatoes in half. Gently scoop out any seeds (optional), leaving the sections/ walls in tact.
• Lightly sprinkle on the garlic powder, salt and pepper. Amount to your liking.
• Sprinkle on the seasoned bread crumbs, drizzle with olive oil.
• Bake for 20-30 minutes until the tomato is collapsing and soft. Baking time will depend on the size of your tomato halves. If making smaller tomatoes, shorten the time.
• EDIT to add: You may wish to watch closely and remove while they are still semi-soft and before they begin to collapse.