This Recipe includes
- Tomatoes – Just about any type of tomatoes will do, such as campari, roma or plum tomatoes. You could also use smaller cherry or grape tomatoes and roast them whole. I would just recommend avoiding steak tomatoes as they are quite large, and not quite as succulent.
- Olive oil – traditional ingredient in Mediterranean cuisine to cook the tomatoes.
- Garlic – you can use crushed garlic or garlic powder if you are in a hurry.
- Parsley – fresh parsley is best, but you can use frozen or dried parsley as well.
- Oregano – dried oregano works well
- (Optional) breadcrumbs – you can skip the breadcrumbs or replace it with parmesan cheese if you want to make a gluten-free version.
Why we love it
If you are wondering what to do with all those tomatoes you have in the fridge, this roasted tomato recipe is what you are looking for. A fun and easy starter, this recipe for roasted tomatoes is delicious and helps you get your daily dose of veggies in.
With a touch of garlic and parsley, roasting really concentrates the juices of the tomato and caramelizes its flavor. Rather than a sweetness, the garlic and parsley creates a tanginess that will leave the whole family wanting more.
Frequently asked questions
1. What to serve with it?
Baked tomatoes goes well with just about anything. Try serving it with lamb chops and a mint sauce, or quenelles and rice. You can also serve it with a light pasta dish or a heavier salad like the salad niçoise.
2. Can you prepare it in advance?
If you would like to prepare baked tomatoes in advance, I would recommend preparing it in a bake pan and leaving it like that in the fridge.
Then when you are ready to cook them, place them in the oven and bake them directly for an extra 5-10 minutes, instead of pre-cooking them for 5 minutes beforehand on the stove top.
If you like this recipe
- 4 red tomatoes
- 2 tablespoons of olive oil
- 1 clove of garlic or 1 teaspoon of garlic powder,
- 1 tablespoon of chopped parsley
- 1 tablespoon of dried oregano
- (Optional) breadcrumbs
- pinch of salt and pepper
- Cut the tomatoes in half and remove some of the seeds.
- Place the tomato halves face down on a lightly oiled pan and let them cook for 5 minutes.
- In a bowl, mix the garlic, chopped parsley, salt, pepper, a pinch of oregano.
- Remove tomatoes from pan and place facing up in a casserole dish that can go to the oven.
- Add the mix on top of each half of tomatoes and then sprinkle liberally with breadcrumbs.
- Lightly oil the top of the tomatoes.
- Put a little water at the bottom of the dish and bake in the oven for 410F (210 ° C) for about 30 minutes.
- Serve while warm, 2 halves of the tomato per person.
Skip the breadcrumbs to make it keto-friendly and gluten-free.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 116Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 78mgCarbohydrates: 11gFiber: 2gSugar: 4gProtein: 2g
Note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.
If you enjoyed that, check out our other classic starter recipes that are easy to make. Bon appétit!