Prep 10 mins
Cook 30 mins
From A Taste of Italy (1996) by The American Cooking Guild: "Late-summer tomatoes are intensely sweet and taste great. Serve the baked tomatoes as a side dish or chop into coarse pieces and toss with 1/2 pound of cooked thin spaghetti. Season with salt, pepper, and extra grated cheese."
- 1 1⁄2 lbs tomatoes, vine-ripened, cut in half (about 3 large)
- 3⁄4 cup dry breadcrumbs, grated (12 tbsp)
- 2 garlic cloves, finely minced
- 1⁄4 cup fresh herb, minced (basil, parsley, marjoram)
- 3⁄4 cup parmesan cheese (12 tbsp) or 3⁄4 cup asiago cheese, shredded (12 tbsp)
- 6 tablespoons olive oil
- salt and black pepper, freshly ground (to taste)
- 2 -3 anchovies, chopped
- Preheat oven to 350 degrees.
- Put tomatoes in an oiled baking dish, cut sides up.
- Combine remaining ingredients and sprinkle each tomato with an equal portion.
- Bake 30 minutes or until crusty. Tomatoes will be soft yet hold a shape.
Yum! Great simple recipe for this cooking novice! Made two baked tomatoes with intention on eating half of one, and using the other 1 and a half with pasta - gobbled them all up as a nice summer meal! Thank you!
Loved it, loved it. Made it with some perfect mid-September tomatoes, raw sheep's milk Parmigiano-Reggiano cheese, vinegar-marinated white anchoves, and the thin spaghetti, plus a drizzle of extra-virgin olive oil so the pasta wouldn't stick. The fresh herbs are a must (I did 2 parts basil and 1 part each parsley and marjoram). DH rated it "excellent" and had thirds. The breadcrumb mixture that falls off the tomatoes while baking should be scattered over the pasta for a nice crunch.