Baked Tomato Halves

"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."
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Ready In:


  • 1 large tomatoes, halved, substitute any size
  • 14 teaspoon garlic powder, sprinkle
  • 14 teaspoon sea salt, sprinkle
  • 14 teaspoon pepper, freshly ground, sprinkle
  • 4 tablespoons seasoned bread crumbs, sub. plain
  • 2 teaspoons olive oil


  • Preheat oven to 350 - 400°.
  • Prepare a baking dish with non-stick cooking spray.
  • Cut tomatoes in half. Gently scoop out any seeds (optional), leaving the sections/ walls in tact.
  • Lightly sprinkle on the garlic powder, salt and pepper. Amount to your liking.
  • Sprinkle on the seasoned bread crumbs, drizzle with olive oil.
  • Bake 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.
  • EDIT 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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  1. we really enjoyed this tonight, I have huge meaty tomatoes leftover from my garden and this was a wonderful way to enjoy them, I used my recipe#203857 and omitted the sea salt, also I drizzled them with just a little bit more oil, thank you for sharing Chicagoland!


Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.
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