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Oven-Baked Tomatoes Recipe

Oven-Baked Tomatoes Recipe

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Side Dishes, Vegetarian
Servings 4
Calories 115 kcal


  • 4 ripe but firm large tomatoes
  • 4 tablespoons olive oil
  • 3 tablespoons fine bread crumbs
  • 1 garlic clove, peeled and finely chopped
  • 2 tablespoons finely chopped parsley
  • Sea salt
  • Freshly ground pepper
  • Sprigs of fresh thyme


  • #These tomatoes adorn any antipasti plate beautifully. They can also be served as a side dish with grilled meats or fish. For a dramatic presentation deep-fry three handfuls of parsley leaves (Be careful! Spatters badly!) and pile them on the baked tomatoes.# Preheat oven to 450 °F / 230 °C.
  • Cut tomatoes in half and remove all seeds. Lightly oil an ovenproof dish and place all of tomatoes cut side up. Meanwhile sauté garlic in 1 tablespoon of the oil and immediately add breadcrumbs.
  • Add parsley and season with salt and pepper. Cover tomato halves with the crumb mixture. Drizzle remaining oil over the tomatoes. Place sprigs of thyme between them.
  • Bake for about 15 minutes until tomatoes turn soft and tops sizzle.
  • Storage: The tomatoes will keep for about five days in the refrigerator. They can also be frozen for up to six months.
    Oven-Baked Tomatoes Recipe vegetarian
    Oven-Baked Tomatoes Recipe vegetarian
Keyword Baked, Diet Recipes