Baked Tomatoes Sicilian Style
"This recipe is an exercise in simplicity. Don't be dissuaded by the long cooking time, as these juicy Italian beauties only grow more flavorful and caramelized. Serve over hot cooked rice, orzo or couscous to absord all the delicious juices. From The Mediterranean Vegan Kitchen"
photo by Baby Kato
- Ready In:
- 1hr 50mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 4 large ripe tomatoes, cut in half horizontally, seeded (about 8 oz each)
- 1⁄4 cup unseasoned breadcrumbs
- 1⁄2 teaspoon dried oregano
- fresh ground black pepper, to taste
- coarse salt, to taste
- 8 teaspoons extra virgin olive oil
directions
- Preheat oven to 350.
- Lightly grease a shallow baking dish just large enough to hold the tomatoes.
- Turn the seeded tomato halves upside down on several layers of paper towels and drain for about 10 minutes.
- Arrange the drained tomato halves, cut side up, in the prepared dish.
- In a small bowl, mix together the bread crumbs, oregano, and pepper.
- Fill the tomato halves with the bread crumb mixture (about 1/2 TBS each).
- Season with coarse salt.
- Drizzle each half with 1 tsp of the oil.
- Bake, uncovered, for 1 1/2 hours, or until the tops are nicely browned and caramelized.
- Let cool slightly before serving, or serve at room temperature.
- For best results, do not refrigerate.
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Reviews
-
I reviewed this on 6/13, but it seems to have dissapeared. I just have to say that this was a spectacular side dish. Very simple to make with a gourmet result. Taste is exceptional, visual appeal is lovely, and complimentary to the overall meal. Thanks, Bev, for sharing this terrifice recipe. I knew I could count on you!! -
This is such an attractive addition to your dinner plate. Simple to make and very tasty. I had everything set out buffet style and these gave a lovely splash of color. They disappeared very quickly too.I used fresh Oregano Thanks Bev for a keeper -
Wonderful, simple to make, the lovely aroma while they baked, such a pleasure to look at, and eat! What more can I say!!! We love tomatoes and these were an accompaniment to an Indian meat pulao. Nice, mmmmmmmmmmm........ very nice. Did not change an itsy bitsy thing about the recipe. Thank you, :) Fay -
These were really good. I only baked mine for around an hour. I couldn't find any huge tomatoes so I just cut the tops off of smaller ones. I used seasoned bread crumbs and because of that shouldn't have salted them - they were a bit salty. Glad I tried this recipe - I really enjoy baked tomatoes. -
These were not the great taste I expected from tomatoes straight from the garden. Next time i'll use fresh basil and some green onions.
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RECIPE SUBMITTED BY
Bev I Am
United States
I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.
