BAKED PLUM TOMATOES
These tomatoes are sweet, savory, and covered with a crunchy topping that the whole family will enjoy.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Halve 4 plum tomatoes lengthwise; slice off a sliver from the skin side so that the halves lie flat in a baking dish.
- In a small bowl, toss together 1/4 cup finely grated Parmesan cheese, 2 tablespoons plain breadcrumbs, 1/2 teaspoon mixed dried herbs (thyme, marjoram, oregano, and basil), 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Mound mixture on top of each tomato half.
- Bake until tomatoes are soft and topping is crisp and browned, about 20 minutes.
Nutrition Facts : Calories 72 g, Fat 4 g, Protein 2 g
ROASTED TOMATOES WITH BREAD CRUMBS
Provided by Bobby Flay
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
JUICY TOMATOES WITH PARMESAN-OLIVE BREAD CRUMBS
This mouthwatering salad of ripe, juicy tomatoes is dressed with a quick, vinegary dressing and finished with cheesy, garlicky bread crumbs, which bring pizza flavors to this summery dish. The tomatoes are salted for seasoning, but also to make their sweet juices pool out, creating a saucy base. Made with a combination of Parmesan, olives, garlic, spices and citrus zest, the bread crumbs can be prepared one week in advance. (Store in an airtight container and "refresh" them by warming them in the oven or on a stove-top until crisp and fragrant. Make extra to go on caramelized zucchini pasta or even lemony shrimp and white bean stew) Serve the tomatoes as a grand appetizer, or as a light supper with grilled chicken or steak.
Provided by Christian Reynoso
Categories easy, quick, weeknight, salads and dressings, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 325 degrees. Slice larger tomatoes into ½-inch rounds or wedges, and cut smaller tomatoes in half and spread out on a serving platter or individual plates. Season them generously with salt and also black pepper, if you'd like.
- Tear the bread into small, 1-inch pieces, then pulse in a food processor until you have coarse crumbs.
- In a large bowl, combine the bread crumbs, cheese, olives, zest, fennel seeds and red-pepper flakes, if using. Finely grate the garlic into the bowl then add 2 tablespoons olive oil and toss everything together very well.
- Transfer the bread-crumb mixture to a sheet pan and place on a middle rack in the oven. Toast, stirring two or three times, until the crumbs are golden brown, the olives have shriveled slightly and your kitchen starts to smell a little like a pizzeria, 17 to 23 minutes. Let cool completely.
- To serve, drizzle the tomatoes with the vinegar followed by the remaining 4 tablespoons olive oil. Just before you're ready to serve, sprinkle the bread-crumb mixture over the top.
SOLE GRATIN WITH TOMATOES, CAPERS AND OLIVES
Great Mediterranean flavors in this fish recipe. Simple, elegant, tasty and healthy, too! Recipe from the Food Network Kitchens. Note: you don't need much salt because there is enough salty flavor from the olives and capers.
Provided by LifeIsGood
Categories European
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your oven to 400 degrees F.
- Lightly brush a 1 1/2 quart oval gratin dish (or something similar in size) with olive oil.
- Lay the fish out on your work surface skin side up. Drizzle with a bit of olive oil and season with a little bit of salt and pepper, to taste. Fold the fillets in half (thick end over thin) and lay them right down the center of the prepared gratin dish, slightly overlapping.
- Crush the drained tomatoes through your fingers into a bowl. Stir in 3 T. of the olive oil, the onion, olives, capers and pepper to taste. Stir in the parsley and spoon some of the mixture right over the fish, letting some of the sauce to fall to the sides.
- Toss the remaining 2 T. olive oil with the bread crumbs until they are evenly moist and then scatter them over the fish.
- Bake until the fish is cooked through and the crumbs get crispy and brown - about 25 minutes.
KATHE'S BAKED PLUM TOMATOES WITH OLIVE OIL AND BREAD CRUMBS
My mom makes these delicious baked tomatoes as an entrée in a vegetable-plate dinner or as a side dish for grilled meat. Make a double batch of the seasoned crumbs, if you'd like; they freeze very well and can be used with equally good results on many summer vegetables.
Yield serves 4 as a side dish
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F.
- Coat a shallow baking dish with 1 tablespoon of the oil. Arrange the halved tomatoes, cut side up, snugly in the dish and season with 1/2 teaspoon salt and some pepper.
- In a small bowl, drizzle the bread crumbs with 2 tablespoons of the oil and combine with the Parmesan, herbs, garlic, shallot, 1/4 teaspoon salt, and pepper to taste. Top each tomato half with about a tablespoon of the bread crumb mixture. Drizzle the remaining 1 tablespoon oil over the tomatoes, and bake for 45 to 60 minutes, until they are tender and slightly shrunken and the bread crumbs are golden brown. The riper the tomatoes, the shorter the cooking time will be.
- Preheat the oven to 300°F.
- Remove the crust and cut the bread into roughly 1-inch cubes. Spread them out on a baking sheet and bake, tossing them once or twice, until they are crispy and dry but without much color, 25 to 30 minutes. Let cool completely. Then grind, in batches, in a spice mill until fine. Keeps frozen for several months.
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