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Baked Tomatoes

These Baked Tomatoes make for a healthy side dish when you’re pressed for time.  An extra bonus?–they’re made mostly from ingredients you probably already have in your pantry!

Baked Tomatoes
Yield:  2 servings
Time:  20 minutes

2 large beefsteak tomatoes
1 tbsp. extra virgin olive oil (for drizzling)
1 tbsp. extra virgin olive oil (for filling)
½ tsp. salt
¼ tsp. pepper
¼ cup Italian seasoned breadcrumbs
¼ cup Panko (Japanese-style breadcrumbs)
¼ cup freshly grated Asiago cheese
2 tbsp. coarsely chopped fresh parsley
¼ tsp. garlic powder
¼ tsp. onion powder
4 slices of deli ham, diced

  1. Preheat the oven to 425ºF.  Lightly grease a baking dish and set aside.
  2. Carve out the stem of the tomato, partially hollowing out the inside of the tomato.  Drizzle ½ tbsp. of olive oil inside the cavity of each tomato.  Sprinkle with salt and pepper.
  3. In a mixing bowl, combine the following ingredients: 1 tbsp. olive oil, breadcrumbs, Panko, Asiago, parsley, garlic powder, onion powder, and ham.
  4. Fill the tomatoes with the breadcrumb/cheese mixture and place in the prepared baking dish.
  5. Bake at 425ºF for 10-15 minutes, until heated through and golden brown.

PDF to Print Recipe for Baked Tomatoes

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