Best Oven Baked Tomatoes Recipes

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OVEN-BAKED CHICKEN WITH FRESH MOZZARELLA & TOMATOES



Oven-Baked Chicken With Fresh Mozzarella & Tomatoes image

Vine-ripened tomatoes and fresh mozzarella cheese turn 'same-old, same-old' baked chicken into HEAVEN ON A PLATE. Serve with a crusty baguette and a fresh tossed green salad for the perfect mid-week meal.

Provided by Feast Your Eyes

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

2 1/2 teaspoons italian seasoning
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/2 cup plain breadcrumbs
1/4 cup parmesan cheese, grated
4 (6 ounce) boneless skinless chicken breast halves
1 egg, beaten with
1 tablespoon water
1 cup diced fresh tomato (Heirloom tomatoes are a great choice.)
1 cup fresh mozzarella cheese
2 tablespoons balsamic vinegar
2 tablespoons fresh basil, roughly chopped
1 tablespoon snipped fresh flat-leaf Italian parsley

Steps:

  • Preheat oven to 400 degrees F.
  • Coat casserole dish with non-stick cooking spray; set aside.
  • Combine the first seven (7) ingredients in a shallow dish, stir to mix well.
  • Dip chicken one piece at a time in the beaten egg and dredge in the breadcrumb mixture, pressing to adhere.
  • Place chicken in the prepared casserole dish.
  • Bake for 25 minutes. Turn up the heat to BROIL; remove chicken and transfer to a piece of foil. Top with tomatoes, mozarella, and vinegar. Finish cooking for an additional 3 to 5 minutes to melt the cheese.
  • Sprinkle with basil and parsley.

Nutrition Facts : Calories 396.6, Fat 14.5, SaturatedFat 6.3, Cholesterol 183, Sodium 700.8, Carbohydrate 14.9, Fiber 1.4, Sugar 3.7, Protein 48.9

GREAT APPETIZER: OVEN BAKED FETA WITH TOMATOES & PEPPERS



Great appetizer: Oven Baked Feta with Tomatoes & Peppers image

A classic recipe from Northern Greece that is ready in just 30 minutes!

Provided by Marilena Leavitt

Categories     Appetizer

Time 30m

Yield 4

Number Of Ingredients 7

8 ripe pearl tomatoes, or, 1 large vine-ripened tomato
4 TBSP. extra virgin olive oil
--- sea salt & crushed red pepper flakes
½ medium green bell pepper (or 2 sweet banana peppers)
2 thick slices of Greek Feta (about 6 oz.)
1 tsp. dried Greek oregano
4 slices of hearty multigrain bread, grilled

Steps:

  • Preheat the oven to 425˚F.
  • Slice the pearl tomatoes horizontally (each one in four pieces) and place on paper towels to drain. (If you are using one large tomato, cut the end pieces and slice the rest in six slices). After 3-4 minutes, turn them over and place on new paper towels. Cut the pepper into four rings and set aside.
  • Oil well a small, shallow ceramic baking dish (or four individual ceramic ramekins) and place half of the tomato slices at the bottom. Sprinkle with some sea salt and crushed pepper flakes. Top with half the bell pepper slices.
  • Arrange the two Feta pieces on top of the tomato/pepper layer, place the remaining tomato slices on top of each piece of cheese, and place the rest of the bell pepper rings on the tomato. Drizzle liberally with the extra virgin olive oil, sprinkle with oregano and some more pepper flakes, and transfer to the middle of the oven.
  • Bake for about 25 minutes, or until the feta turns a light-golden color and the oil is sizzling. If you want to deepen the color, you can place the dish under the broiler for 1-2 minutes at the end of the cooking time.
  • Brush some olive oil on the slices of good, multigrain bread, and grill on both sides. Serve the baked feta immediately with some warm grilled bread.

OVEN BAKED OMELET WITH FETA AND TOMATOES



Oven Baked Omelet with Feta and Tomatoes image

I made this for a brunch/shower and it was a huge hit. You can substitute different cheeses and veggies according to what you like or have on hand!

Provided by Christie Paige Moser

Categories     Breakfast and Brunch     Eggs     Omelet Recipes

Time 55m

Yield 8

Number Of Ingredients 8

8 eggs, beaten
2 cups milk
½ teaspoon dried thyme
1 ½ teaspoons kosher salt
½ teaspoon pepper
1 cup fire roasted diced tomatoes, drained
½ cup crumbled feta cheese with basil and sun-dried tomatoes
8 ounces Italian bread, cut into bite-size cubes

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Butter a deep 9-inch baking dish.
  • Combine eggs, milk, thyme, salt, and pepper in a large bowl. Whisk until smooth. Stir in tomatoes and feta cheese; pour into prepared baking dish. Scatter bread pieces on top of egg mixture.
  • Bake in preheated oven until eggs are fully set, 40-50 minutes.

Nutrition Facts : Calories 212.4 calories, Carbohydrate 19.6 g, Cholesterol 199.2 mg, Fat 9.2 g, Fiber 1.1 g, Protein 12.4 g, SaturatedFat 4 g, Sodium 803.1 mg, Sugar 4.6 g

OVEN-BAKED BALSAMIC CHERRY TOMATOES WITH ROSEMARY



Oven-Baked Balsamic Cherry Tomatoes With Rosemary image

We made this recipe for my mum's bday buffet and it was so beautiful and so tasty that I just had to share it here. It makes for a wonderful side dish or appetiser that looks beautiful and tastes great! The original recipe comes from the German Women's magazine "Brigitte". I hope youll enjoy it!

Provided by Lalaloula

Categories     Vegetable

Time 40m

Yield 10 serving(s)

Number Of Ingredients 6

1 kg cherry tomatoes, halved
3 sprigs rosemary
1 -2 tablespoon brown sugar
2 -3 tablespoons aceto balsamico (dark balsamic vinegar)
4 -6 tablespoons olive oil
2 teaspoons coarse sea salt

Steps:

  • Chop the needles from 2 of the 3 rosemary sprigs. Leave the thrid one intact.
  • Combine all the ingredients in a suitable oven-proof dish (I'm sorry, I forgot to measure mine).
  • Gently mix so that everything is evenly distributed.
  • Bake at 200 °C/ 400°F in the preheated oven for 20-30 minutes.

OVEN-BAKED CHICKEN AND SLOW-ROASTED TOMATOES ON A BAGUETTE



Oven-Baked Chicken and Slow-Roasted Tomatoes on a Baguette image

Provided by Victoria Granof

Yield Makes 2 sandwiches

Number Of Ingredients 11

2 pounds vine-ripened tomatoes, sliced in half vertically, cores and seeds removed
Salt and freshly ground black pepper to taste
5 tablespoons extra-virgin olive oil
2 (4-ounce) chicken cutlets, pounded thin
1 cup plain low-fat yogurt
1 cup unseasoned bread crumbs
Zest of 1 lemon, grated
1 tablespoon fresh rosemary, finely chopped
4 tablespoons grated Parmesan
1 small baguette, cut in half lengthwise
1 handful fresh baby arugula

Steps:

  • Preheat oven to 200°F. Place the tomatoes, cut side up, on a baking sheet lined with nonstick foil. Season with the salt and pepper, drizzle with 3 tablespoons of the oil, and bake 6 to 8 hours. Remove and let cool. (Or use a handful of sun-dried tomatoes.) Meanwhile, place the chicken and yogurt in a resealable plastic bag and refrigerate for at least 3 hours. Preheat oven to 425°F. In a shallow pan, combine the bread crumbs, zest, rosemary, Parmesan, the remaining oil, and more salt and pepper. Remove the cutlets, shaking off any excess yogurt, and press them firmly into the bread-crumb mixture. Transfer to a pan lined with nonstick foil and bake until browned and firm, 15 to 20 minutes. Remove and let cool, then assemble as shown.

OVEN-BAKED TOMATOES



Oven-Baked Tomatoes image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

4 red ripe, unblemished tomatoes, about 1 3/4 pounds
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons olive oil
1/4 teaspoon fresh or dried chopped rosemary

Steps:

  • Preheat broiler to high.
  • Cut away core of each tomato. Bring quantity of water to a boil. Add tomatoes and let stand about 30 seconds or slightly longer until skin can be pulled away easily.
  • Cut each tomato lengthwise in half and set aside. Place each tomato, round side down, on clean cloth. Pull up edges of cloth to make bag to enclose each tomato half, one at a time, evenly. Squeeze bag gently to extract most of liquid and shape into balls.
  • Arrange each tomato ball, round side up, in one layer in baking dish. Sprinkle with salt and pepper. Blend oil and rosemary and brush the tomatoes with mixture. Place under the broiler for 3 to 5 minutes.

Nutrition Facts : @context http, Calories 83, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 303 milligrams, Sugar 3 grams

OVEN-BAKED CHICKEN AND SLOW-ROASTED TOMATOES ON A BAGUETTE RECIPE | EPICURIOUS.COM



Oven-Baked Chicken and Slow-Roasted Tomatoes on a Baguette Recipe | Epicurious.com image

How to make Oven-Baked Chicken and Slow-Roasted Tomatoes on a Baguette Recipe | Epicurious.com

Provided by @MakeItYours

Number Of Ingredients 11

2 pounds vine-ripened tomatoes, sliced in half vertically, cores and seeds removed
Salt and freshly ground black pepper to taste
5 tablespoons extra-virgin olive oil
2 (4-ounce) chicken cutlets, pounded thin
1 cup plain low-fat yogurt
1 cup unseasoned bread crumbs
Zest of 1 lemon, grated
1 tablespoon fresh rosemary, finely chopped
4 tablespoons grated Parmesan
1 small baguette, cut in half lengthwise
1 handful fresh baby arugula

Steps:

  • Preheat oven to 200°F. Place the tomatoes, cut side up, on a baking sheet lined with nonstick foil. Season with the salt and pepper, drizzle with 3 tablespoons of the oil, and bake 6 to 8 hours. Remove and let cool. (Or use a handful of sun-dried tomatoes.) Meanwhile, place the chicken and yogurt in a resealable plastic bag and refrigerate for at least 3 hours. Preheat oven to 425°F. In a shallow pan, combine the bread crumbs, zest, rosemary, Parmesan, the remaining oil, and more salt and pepper. Remove the cutlets, shaking off any excess yogurt, and press them firmly into the bread-crumb mixture. Transfer to a pan lined with nonstick foil and bake until browned and firm, 15 to 20 minutes. Remove and let cool, then assemble as shown.
  • Suggestions for the kids
  • Use crushed honey-mustard pretzels for the bread crumbs, leave out the arugula and tomatoes, and serve on a roll instead of the baguette.

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