Preheat the oven to 425 degrees.
Arrange the tomatoes cut side up in a baking dish just large enough to hold them. Mix ½ teaspoon of the salt and the pepper in a cup and sprinkle over the tomatoes.
Melt the butter in a medium-sized skillet over medium heat. Brush a little butter over the cut side of each tomato, leaving some in the skillet. Bake the tomatoes, uncovered, until they are hot, begin to soften, and look juicy on top, 20-25 minutes.
Meanwhile, add the scallions and garlic to the butter remaining in the skillet. Cook over medium heat, stirring often, until the scallions are tender, about 2 minutes. Add the breadcrumbs and cook, stirring, until lightly golden and crisp, 3-5 minutes.
Scrape into a medium-sized bowl. Mix in the Parmesan, pecans, and remaining salt.
Spoon some of the crumb mixture atop each tomato half. Bake until the crumbs are browned and heated, 10-12 more minutes. Serve hot.
Baked Parmesan Herb Tomatoes
Place the tomatoes, cut side up, on a baking sheet or in a baking pan. Brush the cut side of the tomatoes with olive oil. Sprinkle minced garlic evenly over tomatoes.
In a small bowl, stir together Parmesan cheese, parsley, oregano and salt. Sprinkle cheese mixture evenly over the tomatoes.
Baked until cheese is melted and tomatoes are tender, about 15 minutes. Serve.
There is always great excitement each year when our veggie beds start bursting with fresh produce. Zucchini, yellow squash, tomatoes, peppers and fresh herbs start spilling over the sides of the raised beds by the middle of the summer. Even though we find plenty of uses for all of the vegetables, the tomatoes are the most coveted of the lot, particularly by my youngest son.
Ever since we started growing our own summertime vegetables, my son declared himself the official tomato picker of the family. There is an up side and a down side to that. The up side is that he saves me the trouble of searching for the ripe tomatoes and plucking them from the stems. The down side is that half of the cherry tomatoes end up tucked inside his cheeks rather than in the bowl that returns to the kitchen half-full. I suppose I shouldn&rsquot complain. At least the boy enjoys his veggies!
This will be the first year in a long time that we won&rsquot have a vegetable garden. Just after school ended for the year, we packed up our house and moved to a different state. While we hunker down in a temporary townhouse and search for a house, we have room for little more than a basil plant or two. Thankfully, our new hometown hosts a fantastic farmer&rsquos market every weekend and we have taken to stocking up on local, fresh produce.
Once tomato season hits, we&rsquoll be hitting the farmer&rsquos market to search for heirlooms, cherry, Roma and any other kind of tomato we can get our hands on. Often, we enjoy them in caprese salads and in sandwiches, but beefsteak and heirloom tomatoes also make a fantastic side dish when baked with Parmesan cheese and herbs.
This recipe is very easy to put together, and works well as a last-minute side dish for any summertime meal. If you keep a few basic ingredients on hand, you can whip this up at a moment&rsquos notice any night of the week.
Start by coring the tomatoes, then cutting them in half crosswise. Arrange them on a baking sheet or in a baking pan. A baking pan is probably best, as the tomatoes like to slide around a bit, which I quickly found out when carrying the baking sheet from A to B.
Brush the cut tomatoes with olive oil, then top with minced garlic and a mixture of Parmesan cheese, oregano and parsley. Fresh basil would also make a really nice addition. Pop them into the oven for 15 minutes, or until the cheese is melted and the tomatoes are tender.
These tomatoes are best straight out of the oven, so try to time your meal so that you can enjoy them piping hot. I usually throw the entrée on the grill as I pop the tomatoes into the oven so that everything is done at the same time.
- cooking spray
- ½ cup crushed pecans
- 1 teaspoon crushed dried rosemary
- 1 teaspoon salt
- black pepper to taste
- all-purpose flour, or as needed
- 4 (4 ounce) fillets trout
- 1 egg, beaten
Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
Mix pecans, rosemary, salt, and black pepper in a shallow bowl. Place flour in a separate shallow bowl. Dip trout fillets in flour and shake off excess dip fish into beaten egg, then into seasoned pecans, lightly pressing pecan coating onto fish. Arrange fillets on the prepared baking sheet.
Bake in preheated oven until fish flakes easily with a fork, 10 to 12 minutes.
I say “tomatoes”
My friend Miriam Rubin is coming to the Mt. Lebanon Uptown Farmers Market this Saturday, July 13, and you might like to come, too, and meet her.
She’s not coming to shop. Or not just to shop.
She’ll be making and serving tastes of Tomato and Watermelon Salad with Feta and Oregano from her new book, “Tomatoes.” She’ll make the dish with Royal Mountie tomatoes from market vendor Zrimm’s Farm.
Miriam, who writes the Miriam’s Garden column and other good things for the Post-Gazette’s food section, earlier this year published her latest cookbook, “Tomatoes,” which is part of the “Savor the South” cookbook series by the University of North Carolina Press.
She’ll be bringing some copies from the Greene County log cabin where she and her artist husband, David Lesako, live and garden and write and paint, and she will be happy to sign one and sell one to you.
Her appearance is one of the special events arranged by Farm to Table Pittsburgh, which is partnering with this season’s market, which happens in the heart of the Washington Road business district from 9 a.m. to noon Saturdays through Oct. 20.
Miriam is to be there from 10 a.m. to noon Saturday, one of several public appearances she’s doing in the area. One is a Slow Food Pittsburgh Sunday supper at Legume Bistro in Oakland on Aug. 11, when local tomatoes will be bountiful.
Here’s a taste of the recipes inside the book.
Crispy-Crumbed Baked Tomatoes with Pecans and Parmesan
“These are gorgeous nestled alongside a grilled or baked fish or a juicy steak or as the star of a vegetable plate,” writes Miriam Rubin. “Medium-sized round tomatoes or large Romas work best, but cut Romas lengthwise in half instead of crosswise. Good-quality supermarket tomatoes work nicely because baking intensifies their flavor. Don’t be tempted to use store-bought dry bread crumbs here. Making fresh ones is so simple: Tear the bread into rough 2-inch pieces and buzz it in the food processor.”
• 8 medium, firm-but-ripe tomatoes, such as Arkansas Traveler or Rutgers, or large Roma tomatoes (about 2 1⁄2 pounds), halved crosswise
• 3⁄4 teaspoon kosher salt, divided
• 1⁄4 teaspoon freshly ground black pepper
• 3 tablespoons unsalted butter
• 1 large garlic clove, minced
• 1 1⁄2 cups fresh bread crumbs (from about 3 slices crusty country-style bread)
• 1⁄2 cup freshly grated parmesan cheese
• 1⁄3 cup finely chopped pecans
Preheat the oven to 425 degrees.
Arrange the tomatoes cut-side up in a baking dish just large enough to hold them. Mix 1⁄2 teaspoon of the salt and the pepper in a cup sprinkle over the tomatoes.
Melt the butter in a medium skillet over medium heat. Brush a little butter over the cut side of each tomato, leaving some in the skillet. Bake the tomatoes, uncovered, until they are hot, begin to soften, and look juicy on top, 20 to 25 minutes.
Meanwhile, add the scallions and garlic to the butter remaining in the skillet. Cook over medium heat, stirring often, until the scallions are tender, about 2 minutes. Add the bread crumbs and cook, stirring, until lightly golden and crisp, 3 to 5 minutes.
Scrape into a medium bowl. Mix in the parmesan, pecans, and remaining 1⁄4 teaspoon salt.
Spoon some of the crumb mixture atop each tomato half. Bake until the crumbs are browned and heated, 10 to 12 more minutes. Serve hot.
Makes 8 side-dish servings.
— with permission from “Tomatoes: A Savor the South Cookbook” by Miriam Rubin (University of North Carolina Press, April 2013, $19)
Magic Crispy Baked Shrimp
We all have our go-to dinners. The ones we turn to when we need something on the table in less than half an hour that we barely have to think about. Well, this my friends, needs to become one of those dinners for you. It couldn’t be easier and it couldn’t be more delicious either. It’s a quick baked method that turns out buttery, lemony, garlicky, CRISPY shrimp every time. So simple and just so very good – it’s a real winner.
You start by putting a bit of butter and white wine in your baking dish and let it bubble in a hot oven for a few minutes to form a sauce.
While that’s happening you toss some shrimp in butter, lemon juice, and garlic. (If you use frozen shrimp that are already ready to go, it makes this even easier!)
The shrimp lay down in that buttery wine sauce…
… and get topped with a mixture of Panko breadcrumbs, a little more butter, and some Parmesan cheese. (So there’s butter in every step… that’s just how you know it’s going to be good. Super good.)
Bake until the breadcrumbs are golden brown and crispy and the shrimp is pink but cooked through (and infused with plenty of garlic butter).
It’s a recipe you don’t really need to measure for – you can use a little less butter there, a little more lemon here, a little extra garlic if you feel like it (always) – and it will still turn out amazing. That, coupled with the extremely delicious flavor and crispiness, makes it perfect for dinner on the fly. It’s certainly a family favorite, but it’s special enough that it works for company too.
BAKED PARMESAN TOMATOES
I started the preparation by preheating the oven to 400 degrees F. Then, I sprayed with the cooking spray on a baking sheet.
After that, I cut that the tomatoes into 1/4-inch pieces and evenly distributed them on the prepared baking sheet.
Next, I added enough parmesan to each slice to cover the surface. And immediately I added basil and oregano on top.
At this point, I baked for about 10 minutes, until the cheese was melted and bubbly.
The final move was garnishing with fresh chopped Italian parsley, and I serve it directly.
These baked tomatoes are a great side dish for a barbecue party with friends, you need just to double the ingredients to please a wide crowd hahaha! Everyone will love it, even persons who don’t like to eat tomatoes baked, and just to be clear: I’m one of them!!
If you’re looking for other side dish recipes, they are thousands of them on my website, you can take a look at those that I’ve added below to the related posts.
Butter Pecan Sheet Cake
For all you nut lovers out there, there’s one flavor combination that we think just does not get the attention it deserves. It’s salty and sweet and perfectly delicious, so why don’t more people realize how great butter pecan treats are?? Don’t worry, we’re here to give it the love it deserves and to convince previously-non-butter-pecan-lovers that it is truly amazing. The way we’re going to do that today is with this butter pecan sheet cake.
It’s a decadent cake (without being overwhelming) that’s laden with pecans, in both the cake and the frosting, and it’s pretty much impossible to not be obsessed with it.
While you could just as easily turn this into a two or three-layer cake, we prefer making it a sheet cake the thinner layer of cake and frosting means you can amp up the flavor without the fear of it being cloying or overpowering.
Trust us, the flavors come through crystal clear, the nuts give the best amount of crunch and the glaze is ridiculously yummy. We find ourselves making this dessert more as we transition into fall and winter, but really, there’s no bad time to make this – it’s too tasty to pass up!
Eggs Baked in Tomatoes
Two foods you probably have in your kitchen at this very moment: a carton of eggs and ripe tomatoes. But before you go and make an omelet, consider this tomato recipe for eggs baked in tomatoes. Ready to see how it&rsquos done? Good. You&rsquore one step closer to a non-boring breakfast--or dinner, if you&rsquore into that sort of thing.
¼ cup grated Parmesan cheese
Salt and freshly ground black pepper
4 tablespoons chopped fresh herbs (like parsley, thyme, rosemary or a mixture)
1. Preheat the oven to 375°F. Grease a large, oven-safe skillet with the olive oil.
2. Using a small paring knife, cut around the stems of the tomatoes and remove them. Use a spoon to scoop out all the insides of the tomatoes. (Reserve the insides and use them to make tomato sauce or salsa.)
3. Arrange the tomato shells snugly in the prepared skillet. Crack an egg into each tomato. Top each egg with 1 tablespoon milk and 1 tablespoon Parmesan. Season each egg with salt and pepper.
4. Bake until the tomatoes are tender, the egg whites are set and the yolks are still a little jiggly, 15 to 17 minutes. Let cool 5 minutes and then garnish with the fresh herbs. Serve immediately.
Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Tomatoes – Get a large, firm variety such a Beefsteak.
- Parmesan cheese – Freshly shaved is best but you can also grate it. You can see the difference in the pictures, one is made with shaved Parm and one with grated Parm, so it all depends what you’re looking for.
- Oregano – Fresh or dried.
- Salt & pepper – Season to taste.
- Olive oil – Avocado, safflower, sunflower, grapeseed, canola, or vegetable oils can be used instead.
- Parsley – Freshly chopped for garnish.
This was delicious! I used panko crumbs instead of making homemade bread crumbs. After 20 minutes at 375F, the bread crumbs on top were just starting to brown and the tomatoes were cooked but not soft. The centers of the tomatoes were still firm. I thought the flavor of the capers was a bit overwhelming, so I would probably leave them out next time. Next time I will probably also pre-bake the tomatoes for 10 or 15 minutes before adding the bread crumbs, and then bake the full 20 minutes, to get a softer tomato.
This was tasty. Used 1 cup panko breadcrumbs - worked fine. Did not hollow out the tomatoes as I hate wasting it. Just mounded the bread crumb mixture on top and the rest around the tomatoes. Baked for 30 minutes. Served with a pesto pasta.
I have been stuffing my tomatoes like this for more years than Iɽ like to admit, except I add a little Italian grated cheese.
Simple and delicious when using best quality ingredients including homemade bread crumbs and good evoo. I also added some chopped Kalamata olives. Will make again.
I would like to know how many calories are in this recipe? (baked Tomatoes)
I have been preparing tomatoes like this for years but have never used capers. I will have to try them next time. Ever since the advent of panko bread crumbs I have used these rather than make my own. They are so crispy that they work well in this recipe. This is a summer only recipe in that it requires the use of really nice, ripe summer tomatoes. This makes a wonderful side dish for almost any meat.