BAKED TOMATO SLICES
A delicious way to top leftover pasta!
Provided by Laura
Categories Side Dish Vegetables Tomatoes
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Brush baking sheet with about 1 tablespoon olive oil.
- Arrange tomato slices on the baking sheet. Sprinkle rosemary and garlic over tomatoes and brush with remaining olive oil; season with salt and pepper.
- Bake in the preheated oven until tomatoes are tender, 5 to 10 minutes.
Nutrition Facts : Calories 138.4 calories, Carbohydrate 4.1 g, Fat 13.7 g, Fiber 1.2 g, Protein 0.9 g, SaturatedFat 1.9 g, Sodium 5.2 mg, Sugar 2.4 g
QUICK ROASTED TOMATOES
Quick and easy oven roasted tomatoes recipe, made with simple ingredients, requiring only 1 pan and 20 minutes. These baked tomatoes are loaded with parmesan cheese, garlic and herbs.
Provided by Abeer
Categories Appetizer Main Course Side Dish
Time 20m
Number Of Ingredients 9
Steps:
- Slice the tomatoes and pat them dry with paper towels.
- Place them on a baking tray, that's been sprayed with oil.
- Top off each tomato slice with cheese, oregano, garlic powder, salt, pepper, red chili flakes.
- Drizzle a bit of olive oil over all the tomatoes.
- Bake at 400 degrees for about 10-15 minutes or until the cheese has fully melted.
- Garnish with parsley and enjoy!
Nutrition Facts : Calories 43 kcal, Carbohydrate 2 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 157 mg, Sugar 1 g, ServingSize 1 serving
ROASTED TOMATOES
Steps:
- Preheat the oven to 450 degrees F.
- Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.
OVEN BAKED GARDEN FRESH TOMATO SLICES
It's summertime, and you're out on the porch eating a nice grilled burger or other sandwich. So, why are you messing about with ketchup when you could have the fresh taste of garden fresh oven-baked tomatoes? So yummy. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Vegetables
Time 35m
Number Of Ingredients 7
Steps:
- 1. PREP/PREPARE
- 2. Gather Your Ingredients.
- 3. Place a rack in the middle position, and preheat the oven to 350f (175c).
- 4. Thickly slice the two tomatoes.
- 5. Lay the tomatoes in a parchment-lined baking sheet fitted with a wire rack.
- 6. Drizzle a bit of olive oil over each tomato slice.
- 7. Sprinkle on some salt, pepper, and basil.
- 8. Add a few rosemary leaves.
- 9. Place in the preheated oven for 25 to 30 minutes.
- 10. PLATE/PRESENT
- 11. Serve them for breakfast with a couple of sunny-side up eggs. Use them in place of ketchup on a sandwich for a purer taste. Stick them on a plate, and just eat them the way they are. Enjoy.
- 12. Keep the faith, and keep cooking.
- 13. If you enjoyed this recipe, and would like to be notified when I post more yummy food, just click here to follow me: https://www.justapinch.com/my/favorites/add/id/747894
BAKED EGGPLANT
Great baked vegetable side dish with slices of eggplant and tomato seasoned with oregano and Parmesan cheese.
Provided by JEZZI16
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Prepare a baking dish with non-stick play.
- Arrange eggplant and tomato slices into the bottom of the prepared baking dish. Drizzle olive oil over the vegetables; season with oregano, salt, and pepper. Sprinkle Parmesan cheese over the entire mixture.
- Bake in preheated oven until the cheese is beginning to brown, about 30 minutes. Switch oven broiler to high; continue baking until completely browned, about 5 minutes.
Nutrition Facts : Calories 53.9 calories, Carbohydrate 3.2 g, Cholesterol 3.9 mg, Fat 3.7 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 1.1 g, Sodium 71.7 mg, Sugar 2 g
SUMMER TOMATO CASSEROLE
I always serve this casserole with salmon as it complements the fish very well.
Provided by Cooking Brunette
Categories Main Dish Recipes Casserole Recipes
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place a layer of tomato slices in an 8x8 inch baking pan. Spread a thin layer of mayonnaise on the tomatoes and sprinkle with about 1/4 of the Cheddar cheese and salt and pepper. Repeat layers, ending with the rest of the shredded cheese.
- Bake until tomatoes are softened and cheese is melted and bubbly, 20 to 25 minutes.
Nutrition Facts : Calories 171.8 calories, Carbohydrate 7.7 g, Cholesterol 31 mg, Fat 12.5 g, Fiber 2.2 g, Protein 8.7 g, SaturatedFat 6.4 g, Sodium 204.3 mg, Sugar 5 g
TOMATO BASIL BAKED CHICKEN
Tomato Basil Baked Chicken is fresh and light and so easy to make! Marinated chicken breasts are topped with mozzarella cheese and baked to perfection. Fresh or canned tomatoes can be used in this easy chicken breast recipe that is packed with flavor!
Provided by Trish - Mom On Timeout
Number Of Ingredients 17
Steps:
- In a large bowl or ziploc bag, mix the chicken and chicken ingredients together to marinate in the refrigerator for at least 30 minutes (or overnight, if preparing ahead).
- Preheat your oven to 425 degrees.
- Pour 2 tablespoons of olive oil into the bottom of a 9x13 baking dish. Place the cherry tomato ingredients into the bottom of your dish and toss to combine. Lay the chicken across the bed of tomatoes. ).
- Top the chicken with the shredded mozzarella cheese and season with salt and pepper to your liking.
- Place the thyme sprigs on top of the cheese and bake in the oven for 35-38 minutes (or until the internal temperature of your chicken reaches 165 degrees.
- Once the chicken is cooked through, remove from the oven and top with fresh sliced basil before serving. Enjoy!
Nutrition Facts : Calories 499 kcal, Carbohydrate 11 g, Protein 58 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 175 mg, Sodium 518 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
ROASTED SLICED TOMATOES
Provided by Rachael Ray : Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 300 degrees F.
- Put a cooling rack over a baking sheet. Slice the tomatoes, horizontally, into thirds and arrange the slices on the rack. Put the top and bottom of the tomatoes, cut side up, on the rack. Dress the tomatoes with a little extra-virgin olive oil, season with salt and pepper, to taste, and a little fresh thyme. Roast the tomatoes for 1 hour. Remove the tomatoes from the oven and arrange them on a serving platter.
BREADED TOMATO SLICES
Rounding out the meal are Breaded Tomato Slices. Garden-fresh tomatoes are sliced, breaded and browned in a skillet for a flavorful change of pace. "They're crunchy and well seasoned," she adds. "The mozzarella cheese perfectly complements the simple, tasty coating."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, combine the bread crumbs, onion, Parmesan cheese, salt and Italian seasoning. Place milk in another bowl. Dip tomato slices in milk, then coat with crumb mixture. , In a large skillet, heat oil. Fry tomato slices for 2 minutes on each side or until golden brown. Sprinkle with mozzarella cheese.
Nutrition Facts : Calories 126 calories, Fat 7g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 590mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
BAKED PARMESAN TOMATO SLICES
This is wonderful to make with your garden-ripe summer tomatoes! To save time prepare the mayonnaise mixture up to a day in advance. Since we love lots of spice, I use Tabasco brand spicy brown mustard but any brand brown mustard will do for this recipe, I also add in a pinch of cayenne pepper too! Recipe can easily be doubled.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 350°F.
- Lighly grease a large baking sheet.
- In a small bowl combine the mayonnaise, Parmesan cheese, Dijon mustard, brown mustard and oregano; mix well to combine then season with salt and pepper to taste (I use seasoned salt for this).
- Using a spoon top each tomato slice with a small amount of mayo mixture.
- Sprinkle each slice with mozzarella cheese, then sprinkle with chopped parsley.
- Bake for about 10-15 minutes or until golden brown.
Nutrition Facts : Calories 308.1, Fat 20.5, SaturatedFat 7.4, Cholesterol 40.8, Sodium 673.4, Carbohydrate 19.8, Fiber 3.7, Sugar 9.7, Protein 14
FRESH TOMATO AND SUMMER SQUASH BAKE
What a perfect way to celebrate Summer's Bounty, than with a fresh vegetable bake that uses common items from your Summer garden? The flavours burst in your mouth, and despite the bacon and cheese, this is NOT a heavy dish! I served it with Dijon-Tarragon Cream Chicken and cornbread slices. NOTE I: the original recipe was from a free pamphlet and had the most vague of ingredient ratios and instructions. It took 1/2 a day for me to get the proportions correct so ANYBODY could make it and enjoy it! NOTE II: This site won't allow the word "heaping" for cup measurements. Use a HEAPING CUP OF VEGGIES or you'll run short!
Provided by The_Swedish_Chef
Categories Vegetable
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Cook the bacon until VERY crisp and set aside. Once cooled, break into thumb-sized pieces.
- Butter the bottom and sides of a 9" x 9" square baking pan. MUST be 9"; 8" x 8" is too small!
- Heat Texas skillet with 1 tablespoon of butter and olive oil. Place the 2 cups of coarsely chopped onions into a Texas skillet; stir to coat with butter/oil and cover, sautéing over medium heat. Cook until they begin to soften and turn soft yellow.
- When onions begin to soften, add the yellow squash half moons. Stir to combine. Cover and cook until squash just begins to change colour and becomes slightly tender.
- Add the minced fresh basil to the fresh tomato chunks. Stir to combine.
- When onions are soft and yellow and squash is beginning to soften, remove from heat and set on heat pad, near 9" x 9" pan.
- Place 1/2 (1 cup) of the onion-squash mixture in the bottom of the buttered pan. It will NOT thoroughly cover the bottom; that's okay!
- Very lightly sprinkle Sea Salt, Freshly Cracked Pepper and Garlic Powder over Onion-Squash mixture. Top with 1 cup of the Tomato-Basil mixture.
- Layer 1/2 of the crumbled bacon on top of this first layer. Top bacon with 1 cup of finely shredded Cheddar Cheese.
- Repeat layering: Onion-Squash; Salt, Pepper, Garlic Powder; Tomato-Basil; Bacon and Cheddar Cheese.
- Add Panko bread crumbs to cover mixture. 3/4's to 1 cup, your choice. Drizzle olive oil over crumbs.
- Place in 350 degree oven, UNCOVERED, for about 1 hour, or until crumbs are golden brown.
- Take out of oven, place on heat-proof surface, allow to cool for 10 minutes before serving. This holds the heat! Eat with care and enjoy!
Nutrition Facts : Calories 710.9, Fat 52.3, SaturatedFat 23.1, Cholesterol 105.5, Sodium 1637.1, Carbohydrate 34.4, Fiber 4.5, Sugar 9, Protein 26.9
TASTY MARINATED TOMATOES
My niece introduced me to this colorful recipe some time ago. I make it when I have buffets or large gatherings because it can be prepared hours ahead. This is a wonderful way to use a bumper crop of tomatoes. -Myrtle Matthews, Marietta, Georgia
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Arrange tomatoes in a large shallow dish. Combine remaining ingredients in a jar; cover tightly and shake well. Pour over tomato slices. Cover and refrigerate for several hours.
Nutrition Facts : Calories 91 calories, Fat 9g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
ROASTED TOMATOES RECIPE FOR FREEZING
Reap the rewards of a bountiful harvest with this Simple Roasted Tomatoes Recipe Perfect For Freezing. Intense, robust flavour with little effort. Simple is best!!
Provided by Gloria Duggan | Homemade & Yummy
Categories Roasting
Time 2h
Number Of Ingredients 8
Steps:
- Preheat your oven to 400º F
- Wash tomatoes, and cut into chunks. You can also just cut in 1/2 or leave whole if you prefer. The large the pieces, the longer they take to cook.
- Divide the tomatoes into 2 roasting pans (you don't want to crowd them)
- Divide the oil and seasonings between the two pans, distribute and mix well to coat.
- Add garlic cloves and fresh herbs to each pan.
- Roast for about 1 1/2-2 hours. **Depending on the size you have cut your tomatoes,the amount of tomatoes you have placed in your baking vessel, and the heat of your oven, you may need to reduce the temperature to 375º after 30 minutes to avoid burning**
- Depending on the amount of moisture you still want in the tomatoes, the time will vary slightly. Also if you removed the seeds, you will have less moisture to cook out.
- Be sure to mix several times during roasting.
- Once done, remove from oven.
- Remove any large stems from the herbs.
- If you like, you can leave your tomatoes in large chunks, or mash slightly with a potato masher. Mash the garlic cloves too.
- When cool, measure into your desired amount, place in the freezer bags, seal, date, and place in freezer.
- DONE!
Nutrition Facts : Calories 252 kcal, Carbohydrate 29 g, Protein 6 g, Fat 15 g, SaturatedFat 2 g, Sodium 908 mg, Fiber 9 g, Sugar 18 g, ServingSize 1 serving
GARDEN TOMATO HERB QUICHE
Showcase the finest tomatoes of the season in this gorgeous quiche. A light and flaky pie crust made with Crisco shortening is filled with eggs, cream fresh basil, three cheeses, and then decorated with plump and juicy tomato slices. Scrumptious!! I found this recipe in one of our local papers, and once I tried it our family loved it, had to share it with everyone.
Provided by Chef mariajane
Categories Breakfast
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 425°F Prepare single pie crust, adding garlic salt to mixture. Roll out dough. Place in 9-inch pie plate or quiche dish. Press to fit without stretching dough. Brush with beaten egg. Bake 10 minutes. Place on cooling rack. Reduce oven temperature to 350°F.
- Cook and stir onion in 1 Tablespoon oil in small skillet on medium heat until softened. Spoon into partially baked pie crust. Sprinkle with mozzarella cheese.
- Combine 1/4 cup oil, basil, pepper and garlic in small food processor. Blend at high speed until smooth.
- Beat eggs in large bowl. Add half-and-half, ricotta cheese, and 1/2 cup Parmesan cheese. Stir or whisk until well blended. Add basil mixture slowly. Stir until well blended. Pour over cheese in pie crust.
- Bake at 350F for 20 minutes. Top with tomato slices. Bake 30 minutes or until center is firm. Immediately sprinkle with remaining Parmesan cheese. Serve hot, warm or cold.
Nutrition Facts : Calories 430.7, Fat 33.7, SaturatedFat 10.5, Cholesterol 183.9, Sodium 398.1, Carbohydrate 17.4, Fiber 1.4, Sugar 0.8, Protein 14.6
BAKED TOMATOES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
GARDEN FRESH TOMATO AND BACON PIE
This garden fresh pie is sure to please your bacon and tomato lovers. A longtime friend shared this recipe with me. I couldn't wait to make it. And I was not disappointed when I did. She found the recipe on "The Southern Lady Cooks" http://thesouthernladycooks.com/2012/06/13/tomato-pie/ I've tweaked with some very minor...
Provided by Diane Atherton
Categories Casseroles
Time 55m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 400 degrees.
- 2. With fork spear bottom of crust. Bake crust for about 10 minutes in preheated oven.
- 3. Remove crust from oven. Reduce heat to 350 degrees.
- 4. Now add a layer of cheese, onion, and tomatoes to pie crust. Sprinkle with salt, pepper, oregano and basil. Continue layering until ingredients are gone except for 1/2 cup of cheese. I had 2 layers. NOTE: Chop tomatoes and drain in a colander for at least 30 minutes before adding to pie. You can slice the tomatoes if desired. Use firm ripe tomatoes. You don't want the pie to be juicy
- 5. Combine the crumbled bacon, mayonnaise, and cheese: spread on top of the pie. NOTE: Add'l mayo may be needed but don't go overboard. Sprinkle with extra cheese if desired.
- 6. Bake for 35 to 40 minutes. Let stand for at least 15 minutes before cutting. Enjoy!
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