Chicagoland Chef du Jour's Note:
These make a perfect side to chicken, beef, seafood, anything Italian, or a rustic soup. Super easy to assemble, it just takes a bit of time to bake. Use any type of tomato you have on hand. Make as many servings as you like depending on size of the tomatoes. I serve 1/2 of a large tomato or several smaller halves per person. Adjust seasonings based on the size and amounts used. I basically just dust the tomatoes with the garlic powder, salt and pepper. Enjoy! 10/09 EDIT to add. Baking time can be done at any oven temperature, adjust bake time accordingly.
My Private Note
Units: US | Metric
- 1Preheat oven to 350 - 400°.
- 2Prepare a baking dish with non-stick cooking spray.
- 3Cut tomatoes in half. Gently scoop out any seeds (optional), leaving the sections/ walls in tact.
- 4Lightly sprinkle on the garlic powder, salt and pepper. Amount to your liking.
- 5Sprinkle on the seasoned bread crumbs, drizzle with olive oil.
- 6Bake for 20-30 minutes until the tomato is collapsing and soft. Baking time will depend on the size of your tomato halves. If making smaller tomatoes, shorten the time.
- 7EDIT to add: You may wish to watch closely and remove while they are still semi-soft and before they begin to collapse.
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Nutritional Facts for Baked Tomato Halves
Serving Size: 1 (112 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 228.6
- Calories from Fat 99
- Total Fat 11.0 g
- Saturated Fat 1.7 g
- Cholesterol 0.2 mg
- Sodium 1108.4 mg
- Total Carbohydrate 28.1 g
- Dietary Fiber 3.8 g
- Sugars 6.6 g
- Protein 5.9 g