Best Herb Baked Tomatoes Recipes

Torquato's Herb and Garlic Baked Tomatoes image

Provided by Faith Willinger

Yield Serves 4 to 6

Number Of Ingredients 6

15 vine-ripened plum tomatoes
1/2 cup packed fresh basil or flat-leafed parsley leaves, washed well and spun dry
4 garlic cloves
1/4 cup extra-virgin olive oil
fine sea salt to taste
freshly ground black pepper to taste

Steps:

Preheat oven to 400° F.
Halve tomatoes lengthwise and scoop out seeds with a small spoon. Arrange tomatoes in one layer, cut sides up, on a non-stick or lightly oiled jelly-roll pan.
In a small food processor blend basil, garlic, oil, salt, and pepper until mixture forms a paste and spread about 1/2 teaspoon in each tomato half.
Bake tomatoes 30 to 40 minutes, or until tender and juicy but intact, and cool slightly before serving.

Herb Baked Tomatoes image

Number Of Ingredients 6

Steps:

Preheat the oven to 375° F. Slice the tops off of each tomato and remove the seeds and insides using a spoon. You don't need to fully hollow out the tomato, just make a shallow dent in the top.
Place the tomatoes in a shallow baking dish. Combine the mustard and 1 tablespoon of the olive oil together. Spread a thin layer of the mustard mixture evenly over the top of each tomato.
Combine the breadcrumbs, parsley, Parmesan, and salt and pepper to taste in a small bowl. Divide the mixture evenly among all the tomatoes. Depending on the size of your tomatoes, you may need to make more filling-just stick with the same general proportions of ingredients. Drizzle the tops of the tomatoes with the remaining olive oil.
Bake the tomatoes for about 20 minutes, or until the breadcrumbs are a deep golden brown and the tomatoes are soft on the edges. Remove from the oven, let cool slightly, then serve warm.