baked tomatoes

These oven-fried cherry tomatoes from Delish.com are seriously so addictive.

Oven-Fried Cherry Tomatoes

c. panko bread crumbs

c. Parmesan

tbsp. butter

oregano

kosher salt

black pepper

All-purpose flour, for rolling

eggs, whisked

c. Ranch,

cherry tomatoes

I used fresh basil instead of oregano.  Mine were not as pretty as yours, but very delicious!

These are delicious and so easy to prepare.  Thanks for a great recipe!

https://streaming.hearstdigitalstudios.com/4673e289-b3fa-42d6-af89-6e6bb1a0302d/video_rover_16x9_1080p_hd_1562947762_79350.mp4

Take advantage of the summer produce while you can!

These Oven Fried Tomatoes Are The Perfect Summer Snack

This tangy salad is great on its own or as a side dish to grilled seafood, chicken or pork. &nbsp;Perfect for outdoor dining!

Tangy Green Bean Ciliegine Salad

bacon (thick cut)

green beans

tomatoes (seeded

ciliegine (small mozzarella packed

radishes (assorted, very thinly sliced)

shallot (minced)

bacon fat (rendered from cooking the bacon)

whole grain dijon mustard

olive oil

red wine vinegar

parsley (freshly chopped)

black pepper (freshly ground)

salt

In a medium frying pan, cook the bacon over medium to medium high heat until crispy, flipping several times.  Transfer bacon to a small plate covered with paper towels to absorb excess grease.  Crumble or chop the bacon.  Set aside.  Reserve 1 1/2 tablespoons of rendered bacon fat for the dressing.

Create an ice bath in a large bowl (ice and water) and set aside.  Bring a medium saucepan (about 6 cups) of salted water to a boil.  Add the beans and cook until crisp tender about 2-4 minutes.  Using a slotted spoon or spider, transfer the green beans to the ice bath to stop the cooking process.  When the beans are cold, drain off the water and pat the beans dry with paper towels.  Transfer the beans to a large bowl.

Add tomatoes, ciliegine and radishes to the green beans and toss to combine.  Set aside.

In a small bowl combine the shallot, rendered bacon fat, mustard, olive oil, red wine vinegar, parsley, black pepper and kosher salt.  Whisk to combine.

Pour the dressing over the salad and use a pair of tongs to  toss the salad in the dressing until completely coated.  Sprinkle with bacon and serve.

For the dressing

These three cheese baked tomatoes make a perfect low-carb and Keto side dish! Stuffed with wilted spinach and topped with herbed goat cheese, White Cheddar Black Peppa Moon Cheese, and Parmesan cheese, you&#039;re going to love these!

Three Cheese Baked Tomatoes

garlic (minced)

baby spinach

Salt (to taste)

tomatoes

herbed goat cheese

White Chedda Black Peppa Moon Cheese (crushed)

Parmesan cheese

Preheat the oven to 450 degrees F.

Heat the olive oil in a 10&quot; or larger cast iron skillet over medium heat. Once hot add the garlic to the pan and cook for 1 minute. Add the spinach to the pan and allow it to wilt, stirring frequently, for about 3-4 minutes. Season to taste with salt. Transnfer the spinach to a bowl and set aside.

Slice the tops off of the tomatoes and use a spoon to scoop out the center and all of the seeds. Place the tomatoes in a cast-iron skillet so that they are touching on all sides.

Fill each tomato with spinach then top with a slice of goat cheese. Divide the crushed Moon Cheese and parmesan mixture over the tops.

Carefully transfer the skillet to the oven and bake for 20 minutes or until the cheese is bubbly and the tops are golden. Serve immediately.

BAKED TOMATOES are a super quick and super easy side dish or appetizer for any occasion! These CHEESY Oven Roasted Tomatoes with Mozzarella and Parmesan cheese are so simple yet incredibly delicious. They are always a hit when we make them and get eaten right away. These Baked Parmesan Tomatoes are just too tasty and fresh.

Baked Tomatoes with Mozzarella and Parmesan

roma tomatoes (sliced)

mozzarella cheese

parmesan cheese

basil (chopped)

Preheat oven to 400F

Place tomato slices on a parchment lined baking sheet

Top each tomato with a layer or parmesan and then a layer or mozzarella

Sprinkle the chopped basil on top of each tomato

Drizzle lightly with olive oil

Bake for 8-10 minutes or until cheese is melted and bubbly

Turn off oven and broil for 2-3 minutes to brown the cheese

Serve immediately. Enjoy!

https://embed.mediavine.com/videos/i3OgwhC1L

BAKED TOMATOES are a super quick and super easy side dish or appetizer for any occasion! These cheesy Baked Tomatoes with Mozzarella and Parmesan cheese are so simple yet incredibly delicious. They are always a hit when we make them and get eaten right away. These Baked Parmesan Tomatoes are just too tasty and fresh.

Baked Tomatoes

Egg stuffed roasted tomatoes easily liven up your brunch game with a gorgeous pop of color and flavor. Not only is it pretty and delicious, but this simple dish is also a lighter breakfast you can enjoy any time.

Egg Stuffed Roasted Tomatoes

salt & black pepper (to taste)

eggs

chives (for garnish)

Parmesan cheese (for garnish)

Gently wash the tomatoes well, using your hands to &#039;scrub&#039; away and dirt or debris. Dry them with a paper towels.

Using a pairing knife, carefully cut a circular plug out of the top center of each tomato. Use a sturdy spoon to gently hollow out the seeds and pulp within.

Place the prepped tomato &#039;bowls&#039; onto the wells of a tin muffin pan. The tomatoes will sit on top of the wells, and the juices that leak out during cooking will collect within preventing any mess in the oven.

Drizzle the olive oil evenly out over top of the tomatoes. Season them with salt &amp; freshly cracked black pepper, to taste.

Bake the tomatoes at 400° for 8-10 minutes.

Remove the hot pan and gently crack an egg into the center of each of the tomatoes, careful not to break the yolks and then discard the shells.

Return the filled tomatoes to the oven, and continue baking them an additional 12-15 minutes. When the eggs are cooked to your desired preference, remove them from the oven.

Season the stuffed tomatoes with salt &amp; pepper again, to taste.

Carefully transfer the hot tomatoes to serving plates, top with fresh chives &amp; a sprinkle of shredded Parmesan cheese, and enjoy!

The sweet, concentrated flavours of these roasted cherry tomatoes can be enjoyed year round, but are especially useful for enhancing dull, flavourless, winter tomatoes.

Roasted Cherry Tomatoes

500 gm cherry tomatoes

garlic cloves, finely minced

olive oil (See Note 1)

basil leaves

tsp sugar

salt and pepper to taste (See Note 2)

Preheat the oven to 180 Degrees C (350 F).

Wash the tomatoes and thoroughly dry them. Cut them in half.

Toss the tomatoes lightly with olive oil in a non-reactive pan. – see Note 3.

Spread them out into one layer and sprinkle with the minced garlic, half the basil leaves, dried oregano, sugar, salt and pepper. Roast for 30-40 minutes, until the tomatoes are collapsing and slightly charred.

If not serving immediately, cool the tomatoes, place into an airtight container and refrigerate. Add the remaining basil leaves when ready to serve. – see Note 4.

https://content.jwplatform.com/videos/gXQiM04a.mp4

Roasting tomatoes concentrates their flavour, enhancing their sweetness. In fact, cooking the tomatoes enhances their antioxidant ability. My Roasted Cherry Tomatoes can be used in many dishes, such as salads, pasta and sauces.

A perfect vegetarian appetizer recipe: baked tomatoes stuffed with parmesan &amp; panko crumbs. These are ready in under half an hour, &amp; they require fewer than ten ingredients! This tomato-focused recipe also brings the crunch factor with some flavored panko crumbs and it makes for the perfect summer side dish.

Baked Tomatoes Stuffed with Parmesan and Panko Crumbs

Roma tomatoes (ripe, cut in half lengthwise)

Panko crumbs

butter

(grated,

tsp parsley (dried,

garlic (or ¼ to ½ tsp powdered garlic)

Italian seasoning

olive oil (for coating the tomatoes)

Preheat oven to 375F.Cut two ripe roma tomatoes from lengthwise (from stem to core) and scoop out the insides

Lay a sheet of tinfoil in an oven-safe dishCoat tin foil with a splash of olive oil or avocado oilRub all sides of tomatoes (including the exposed part) with the oil on the pan. Coat them well.

Melt about 1.5 tbsp (a generous spoonful) of butter in the microwaveWhen the butter is melted, add the panko crumbs, parmesan, minced or powdered garlic, Italian seasoning, parsley, salt, and pepperStir to combine until all crumbs are coatedScoop the panko mixture into each tomato half until it’s all used up

Bake tomatoes for 18-20 minutes on the middle rack—or until the panko is golden brown. Watch for burning. You can cook at a lower temperature and for longer if your tomatoes are bigger or if you want them softer.The tomatoes will be HOT. Let them sit for a minute or two before serving. Garnish with more parsley and parmesan and an extra pinch of flaky sea salt.

Take a whipped feta dip and combine it with blistered cherry tomatoes, fresh herbs, mozzarella, and crusty white bread and you get the best grilled cheese ever!

Whipped Feta Grilled Cheese with Blistered Cherry Tomatoes

basil

feta cheese* (crumbled, room temperature)

cream cheese* (room temperature)

white bread

mozzarella (shredded)

tbsp butter**

Add room temperature crumbled feta and cream cheese to your food processor, or a large mixing bowl. Slowly pour in one tablespoon of olive oil while you pulse the food processor or use your mixer. The cheeses will blend and create a whipped, creamy mixture. Remember: your cheeses must be room temperature or they won&#039;t blend.

For the Whipped Feta

Heat a heavy cast iron skillet on medium heat for about 5 minutes. Add oil, then stir in minced garlic for about 30 seconds or until fragrant.

Add the cherry tomatoes (watch for splashing!) and let sit for 2-3 minutes until they start to blister. Give them a quick stir and let them sit for about 2 more minutes. Remove from heat. Sprinkle with salt and pepper, fresh torn basil, and any other herbs you&#039;re using. (I like to burst my tomatoes with the back of a spoon or else they&#039;ll explode when you bite into your sandwich!). Set aside.

Blistered Cherry Tomatoes

Melt four tablespoons of butter in the microwave. Spread or brush the melted butter on one side of each slide of bread. Spread the whipped feta** on the other halves, then top with shredded mozzarella and blistered tomatoes. Top with the other bread slices, buttered side out.

Heat a sauce pan on medium heat. Once hot, place the buttered sides of the bread down. Cover, and cook for 3-4 minutes, or until your bread is golden brown. Carefully flip the sandwiches and cook on the other side until golden brown. Serve HOT! Don&#039;t forget the napkins–it can get messy!

Whipped Feta Grilled Cheese

Top 8 baked tomatoes recipes from across the web

The most viewed baked tomatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Oven-Fried Cherry Tomatoes

Tangy Green Bean Ciliegine Salad

Three Cheese Baked Tomatoes

Baked Tomatoes with Mozzarella and ...

Egg Stuffed Roasted Tomatoes

Roasted Cherry Tomatoes

Baked Tomatoes Stuffed with Parmesa...

Whipped Feta Grilled Cheese with Bl...

Top 8 baked tomatoes recipes from across the web

The most viewed baked tomatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Oven-Fried Cherry Tomatoes

Tangy Green Bean Ciliegine Salad

Three Cheese Baked Tomatoes

Baked Tomatoes with Mozzarella and ...

Egg Stuffed Roasted Tomatoes

Roasted Cherry Tomatoes

Baked Tomatoes Stuffed with Parmesa...

Whipped Feta Grilled Cheese with Bl...

The most viewed baked tomatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine