This is a wonderful baked tomatoes recipe.
It is studded with bits of garlic and savory with chopped fresh herbs.
See the variation below if you want to substitute dried herbs for the fresh.
You can certainly use butter in this recipe for baked tomatoes as it states right in the recipe, but I personally love making it with olive oil. The tastes blend perfectly together and the olive oil is so healthy for us.
You can top the tomatoes with a sprinkling of freshly grated Parmesan cheese for a wonderful savory flavor.
This is one of those vegetable side dish recipes that goes with so much. Pair it with any plainer meat, like these baked chicken breasts.
Herb Baked Tomatoes Recipe
- 6 tomatoes, medium
- 2 to 3 cloves garlic, minced
- 1 tablespoon fresh basil, minced
- 1 tablespoon fresh parsley, minced
- salt to taste
- pepper to taste
- 2 tablespoons butter, or olive oil
- Preheat the oven to 350°F.
- Cut off the stem ends and a thin slice from both ends of the tomatoes. Cut each tomato into two or three thick slices. Arrange the slices in a well-greased shallow baking dish. Sprinkle with garlic, the fresh basil and parsley, salt and pepper. Dot with butter or sprinkle with the olive oil.
- Bake at 350°F for 20 - 30 minutes or until the tomatoes are soft, but still hold their shape.
To use dried herbs instead of the fresh, simply replace 1 teaspoon of your favorite dried herb for each tablespoon of the fresh herb listed. Dried basil, parsley, oregano and thyme all work really well.
This recipe is perfect for many healthy or restricted diets. It is low carb (although the Atkins people don’t recommend eating tomatoes in the first stages), gluten free and a wonderful diabetic recipe.
You will find another baked tomatoes recipe here, this one topped with cheese, bread crumbs and herbs.