HERB STUFFED TOMATOES
Provided by Giada De Laurentiis
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- Cut the tomatoes in half, horizontally. Use a small spoon to gently hollow out the inside of the tomatoes, discarding the seeds and reserving the pulp and being careful not to puncture the outer shell. Chop the reserved pulp and put in a medium bowl. Add the parsley, bread crumbs, cheese, and pepper and mix gently to combine. Place the tomato halves in a buttered casserole dish, and fill with the bread crumb mixture. Drizzle the top of the tomatoes with olive oil. Bake until the tops are browned, about 20 minutes.
PARMESAN OVEN BAKED TOMATOES
Parmesan Oven Roasted Tomatoes are one of our favorite summer dish dishes! Ripe juicy garden tomatoes topped with a delicious garlicky parmesan crust and baked just until hot.
Provided by Holly Nilsson
Categories Side Dish
Time 15m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 53 kcal, Carbohydrate 3 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 72 mg, Sugar 1 g, ServingSize 1 serving
BAKED HERBED TOMATO
Make and share this Baked Herbed Tomato recipe from Food.com.
Provided by Shirl J 831
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 375 degrees F.
- Lightly grease 8" square pan.
- Place tomatoes, cut side up, in pan.
- Top each tomato with cheese, basil and lemon pepper.
- Bake 15-20 minutes, or until soft and thoroughly heated.
Nutrition Facts : Calories 43.8, Fat 2, SaturatedFat 1.1, Cholesterol 5.5, Sodium 100.2, Carbohydrate 3.9, Fiber 1.2, Sugar 2.5, Protein 3.2
HERB ROASTED TOMATOES
Provided by Aaron McCargo Jr.
Categories side-dish
Time 14m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to broil.
- In a large bowl, mix together the herbs, garlic, pepper, salt and olive oil. Add halved tomatoes and toss well. Arrange the seasoned tomatoes, flesh side up, on a half sheet tray lined with parchment. Sprinkle liberally with the Parmesan. Put under the broiler until the cheese is browned and melted, and the tomatoes have caramelized, about 3 to 4 minutes. Transfer to a serving platter and serve.
GARLIC AND HERB TOMATOES
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat the olive oil in a saute pan large enough to hold all the tomatoes in one layer. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, salt, and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to loose their firm round shape. Sprinkle with a little fresh chopped basil and parsley and serve hot or at room temperature.
BAKED HERBED TOMATOES
Categories Herb Tomato Side Bake Low Cal Basil Summer Vegan Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 7
Steps:
- Sprinkle the insides of the tomatoes with salt, arrange the tomato halves, cut sides down, on layers of paper towels, and let them drain for 1 hour. In a bowl stir together the bread crumbs, the onion, the garlic, the basil, the thyme, and salt and pepper to taste and stir in the oil. Arrange the tomato halves, cut sides up, in a shallow baking pan and divide the bread crumb mixture among them. The tomatoes may be prepared up to this point 4 hours in advance and kept at room temperature.
- Bake the tomatoes in the upper third of a preheated 450°F. oven for 10 minutes, or until the topping is golden. (Do not over-cook the tomatoes or they will lose their shape.)
HERBED POTATOES AND TOMATOES
Adding a chopped ripe heirloom tomato to a simple side dish of boiled buttered baby potatoes adds a fresh sweet-tart flavor and extra juices to soak into the potatoes.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Number Of Ingredients 0
Steps:
- Put 1 pound mixed baby potatoes in a medium pot; cover with cold water and season with salt. Bring to a boil; cook until tender, 15 minutes. Combine 2 tablespoons olive oil and 1 tablespoon melted butter in a large bowl. Add 1 chopped large heirloom tomato and 1 tablespoon each chopped parsley, chives and basil. Drain the potatoes; add to the bowl and toss. Season with salt and pepper.
HERBED TOMATO BISQUE
This would be great to chase away the chill on a stormy night. This creamy tomato soup has a hint of sweetness from honey and great herb flavor.-Dawn Richard, Princeton, Minnesota,
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in butter until tender. Stir in the flour, dill and oregano until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in the tomatoes, parsley, honey, salt and pepper. Return to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Stir in cream; heat through.
Nutrition Facts : Calories 187 calories, Fat 10g fat (7g saturated fat), Cholesterol 39mg cholesterol, Sodium 850mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 3g fiber), Protein 4g protein.
HERBED TOMATOES
Tomatoes grow so many places that all herbs seem to have some sort of agreement worked out with them. And the polyamorous tomato seems, among a lucky few ingredients, to carry on genuine and stirring and entirely unique relationships with each herb. Here is a recipe for herbed tomatoes inspired by something my friend Emma made years ago, which she called, enigmatically, Tomatoes Provençal. In any case, mine are neither Provençal nor provincial, but à l'Americaine, using herbs that I usually eat in food from Vietnam and Thailand but that grow happily beside tomatoes in each of those countries - as well as in ours - in what may or may not be a French provincial preparation.
Provided by Tamar Adler
Categories vegetables, appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cut the tomatoes across their horizontal equators, and over the sink, scoop out some of their seeds and juice without completely disemboweling them.
- Heat a cast-iron pan or grill pan or grill big enough to fit all the tomatoes in one or two rounds. Lightly brush or drizzle your pan with olive oil. Cook the tomatoes in a single layer, cut sides down, for 3 to 4 minutes, until they just start to collapse or buckle when they are plucked at with tongs and their cut sides are browned or even a touch blackened.
- Turn off the heat, and turn the tomatoes over, leaving them for 3 minutes on the second side and then removing them, cut sides up, to a plate. Lightly salt the cut sides.
- In a mortar and pestle or on a cutting board, pound the garlic to a paste with a large pinch of salt - about 1/2 teaspoon. When you have a fairly smooth paste, mix in the chopped herbs and olive oil. Taste. Adjust salt until the paste is very well seasoned.
- Divide the herb paste among the cut sides of the tomatoes, using it all. There should be a thick, herby blanket on each. Eat warm or at room temperature or cool.
Nutrition Facts : @context http, Calories 107, UnsaturatedFat 8 grams, Carbohydrate 6 grams, Fat 9 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 320 milligrams, Sugar 3 grams
OVEN-DRIED HERBED TOMATOES
With the summer on it's way and extra tomatoes from the garden now you have a recipe to make them last a little longer. Add to salads, grilled veggie sandwiches, breads, pastas, as a topping for pizzas. Be careful not to cook them, you are drying the tomatoes at a low temp. Give jars away as gifts!
Provided by Rita1652
Categories Lunch/Snacks
Time 20h20m
Yield 80 dried tomato appetizers, 20 serving(s)
Number Of Ingredients 11
Steps:
- Trim the stem ends off of the tomatoes, quarter lengthwise and remove and discard seeds.
- Place in a large bowl and add the olive oil, vinegar, parsley, rosemary, mixing well.
- Season to taste with salt and pepper.
- Cover bowl and allow to marinate in refrigerator for 2 to 3 hours.
- Preheat oven to 200 degrees.
- Pack tomatoes in a single layer on parchment paper on a baking sheet.
- Bake for 6 to 12 hours.
- Place them in the oven around 7:00 in the evening and bake the tomatoes throughout the night.
- You'll have plump, juicy tomatoes.
- Cool completely before storing.
- To store: Place tomatoes, garlic, rosemary, pepper, in sterilized glass jars and pour olive oil over to cover, seal tightly with lids.
- Store in the refrigerator for 2 to 3 weeks.
Nutrition Facts : Calories 41.1, Fat 2.9, SaturatedFat 0.4, Sodium 4.3, Carbohydrate 3.7, Fiber 0.8, Sugar 1.9, Protein 0.8
HERBED RICE WITH TOMATOES AND FETA
Provided by Anna Stockwell
Categories Rice Tomato Side Kid-Friendly Feta Spring Summer Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 6
Number Of Ingredients 4
Steps:
- Cook rice according to package directions. Transfer to a large bowl and let cool slightly, about 10 minutes. Stir in tomatoes, feta, and Herbed Olive Oil and let sit at least 10 minutes to allow flavors to meld before serving.
BAKED HERBED TOMATOES
This is from my Eat Well Stay Well cookbook. I haven't tried it yet, but I'm typing it up for ZWT II. 4 servings.
Provided by dicentra
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Slice off and discard the top quarter of the tomatoes. Scoop out and discard the seeds.
- In a small bowl, mix the parsley, scallion, bread crumbs and oil.
- Spoon into tomatoes. Bake at 400 for 20-30 minutes or until piping hot.
Nutrition Facts : Calories 96, Fat 4.2, SaturatedFat 0.7, Cholesterol 0.1, Sodium 146.3, Carbohydrate 13.2, Fiber 3, Sugar 5.4, Protein 3
HERBED TOMATOES
"My husband and I grow our own tomatoes and enjoy this simple, delicious salad all summer long," shares Kim Bovino in Milford, Connecticut. "It's great with warm French bread and butter for lunch or can double as a quick appetizer."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine the tomatoes and onion. In another bowl, combine the oil, lemon juice, garlic, herbs, salt and pepper. Pour over tomatoes and onion; stir gently to coat.
Nutrition Facts : Calories 116 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 14mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
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