Baked Italian Tomatoes Recipes

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BAKED ITALIAN TOMATOES

I made this recipe into a family favorite. We have a big garden each year, so most of the ingredients come right from the garden.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 2 servings.

Number Of Ingredients 10



Baked Italian Tomatoes image

Steps:

  • Halve and seed tomatoes; invert onto paper towels to drain., In a small bowl, combine the remaining ingredients; spoon over tomato halves. Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350° for 25-30 minutes or until golden brown.

Nutrition Facts : Calories 165 calories, Fat 9g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 464mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 4g fiber), Protein 6g protein.

2 large tomatoes
1/2 cup soft whole wheat bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper

ITALIAN BAKED STUFFED TOMATOES

I found this recipe on the Premio website, and it was a hit with my husband and best friend. A little to spicy for the kids, but you can always use mild sasuage.

Provided by Shannon M Zelie

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9



Italian Baked Stuffed Tomatoes image

Steps:

  • Preheat oven to 350 Degrees.
  • Cut a slice from the top of each tomato.
  • scoop out insides of tomatoes and mash with hands.
  • In a skillet, heat butter and sauté onion, garlic and sausage meat until it is brown and crumbly.
  • Stir in tomato pulp and simmer for ten minutes.
  • Remove Sausage Mixture from pan, put into a big bowl.
  • Add bread crumbs, salt, pepper, and cheese, mixing well.
  • Add as much cheese as you would like.
  • You may not need all the tomatoe pulp either.
  • The final mixture should be kind of sticky, but easily formable.
  • Place tomato shells in a shallow baking dish and fill with sausage mixture.
  • Bake in for thirty minutes.
  • I find that the left over sausage mixture can be put in between the tomatoes, just to bake.
  • I also put grating cheese on top of the tomatoes before baking.

Nutrition Facts : Calories 376, Fat 24.3, SaturatedFat 10.4, Cholesterol 53.3, Sodium 1134.1, Carbohydrate 23.1, Fiber 3.4, Sugar 7.4, Protein 17.3

1/2 lb hot Italian sausage or 1/2 lb mild Italian sausage, casings removed
4 large firm tomatoes
2 tablespoons butter
1 medium onion, chopped
1 clove garlic, chopped
1/2 cup seasoned bread crumbs
1 dash salt
1 pinch pepper
1/4 cup grated parmesan cheese

BAKED TOMATOES

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 9



Baked Tomatoes image

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.

4 ripe vine-ripened tomatoes
2 tablespoons olive oil, plus more for tossing and drizzling
Kosher salt and freshly ground black pepper
3/4 cup panko breadcrumbs
1/4 cup grated Parmesan
1 tablespoon finely chopped fresh parsley
1 clove garlic, finely chopped
1 shallot, finely chopped
Pinch red pepper flakes

ITALIAN TOMATOES (((WONDERFUL AND EASY)))

This always makes a great side dish that is VERY EASY to make. If you have any questions e-mail me: [email protected]

Provided by Alan Leonetti

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9



Italian Tomatoes (((Wonderful and Easy))) image

Steps:

  • Slice each tomato into 8 wedges and place into a large bowl.
  • Add the rest of the ingredients and toss well to evenly distribute.
  • Cover the bowl and refrigerate for at least 30 minutes or more.
  • Serve as a side dish in small individual serving bowls.

4 -6 large fresh tomatoes (each cut into 8 wedges)
1/4 cup extra virgin olive oil
1/4 cup vinegar (any type)
1 bunch scallion (finely chopped)
2 teaspoons granulated garlic powder
2 teaspoons dried oregano
2 tablespoons dried parsley
2 tablespoons dried tarragon
salt & pepper

ROASTED ROMA TOMATOES AND GARLIC

I make this recipe as a side dish for homemade macaroni and cheese and Italian pasta dishes. The leftovers work great chopped up and thrown into spaghetti sauce!

Provided by Ali

Categories     Side Dish     Vegetables     Tomatoes

Time 55m

Yield 4

Number Of Ingredients 5



Roasted Roma Tomatoes and Garlic image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place the tomato halves in a shallow baking dish in which they can all fit in snugly side by side. Insert the whole cloves of garlic in between the tomatoes. Brush olive oil over the top and sprinkle with basil. Season with salt and pepper.
  • Bake uncovered for 35 to 45 minutes, until tomatoes have softened and are sizzling in the pan with the edges slightly charred. Serve while hot.

Nutrition Facts : Calories 155.7 calories, Carbohydrate 7.9 g, Fat 13.8 g, Fiber 1.7 g, Protein 1.7 g, SaturatedFat 1.9 g, Sodium 8.1 mg, Sugar 3.4 g

8 roma (plum) tomatoes, halved
12 cloves garlic, peeled
4 tablespoons olive oil
¼ cup chopped fresh basil leaves
salt and pepper to taste

BASIL BAKED TOMATOES

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



Basil Baked Tomatoes image

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.

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

BAKED TOMATOES OREGANO

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



Baked Tomatoes Oregano image

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

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

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