Nutritional Info

Nutrition Facts

Serving Size 1 (7g)

Calories 19
Calories from Fat 11 (56%)
Amount Per Serving %DIV
Total Fat 1.2g 2%
Saturated Fat 0.2g 1%
Monounsaturated Fat 0.8g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 0.1mg 0%
Sodium 21.2mg 1%
Potassium 9mg 0%
Total Carbohydrate 1.7g 1%
Dietary Fiber 0.1g 0%
Sugars 0.4g
Protein 0.3g 1%

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Recipe Description
Cutting off the tomato tops in a serrated pattern makes this an especially attractive side dish. This recipe is flexible on oven temperature, and the tomatoes can go in the oven with anything else already baking.
Prep time
15 min
Cook time
20 min
Ready In
35 min


Serves Tool

Serves To:USMetric
4   ripe tomatoes
1/8 Teaspoon(t)  kosher salt
1/8 Teaspoon(t)  pepper, freshly ground
1/4 Cup(c)  soft bread crumbs
2 Tablespoon(T)  fresh parsley, minced
1 Tablespoon(T)  sherry or sweet white wine
1 Teaspoon(t)  olive oil


Preheat the oven to anywhere from 325 to 375° F. (Use whatever temperature is required for the rest of the meal.) Use a paring knife to cut a line of connected V shapes about a fifth of the way down from the core of each tomato. Then pull the tops off, leaving the serrated edges. If necessary, slice a tiny bit off their bottoms so that the tomatoes do not roll around. Sprinkle the salt and pepper on the cut tomatoes. Combine the bread crumbs, parsley, wine and oil. Divide the mixture into 4 portions, mound on top of each tomato, and lightly pack it down. Place the tomatoes on a baking sheet or shallow casserole. These can be made several hours ahead of time up to this point. Bake the tomatoes until the skins start to crack and they are cooked through, about 20 minutes.

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