aked tomatoes are a quick and easy side dish or appetizer. If you can get large baking-sized tomatoes fresh from a garden, you can’t go wrong on taste. They are delicious, filling, low in calories, and a great way to add a full serving of vegetablesto your meal!
The basic baked tomato recipe is simply a matter of preheating an oven to 400 degrees Fahrenheit (204 degrees Celsius) and preparing four tomatoes by washing them, cutting them in half and placing them on a baking dish lightly sprayed with cooking spray. Tip: blotting the tomatoes dry will help cut down on any mushiness.
Sprinkle the tomato halves with 1/4 cup freshly grated Parmesan cheese, a teaspoon of chopped oregano, 1/4 teaspoon of salt and pepper to taste. Drizzle with 4 teaspoons of olive oil, then bake for 15 minutes, or until the cheese is lightly toasted.
Consider adding finely chopped fresh parsley or minced garlic to your tomatoes. Mixing breadcrumbs with the cheese will add a slight crunch to the end result; a dash of red pepper will provide extra zip. If Parmesan cheese isn’t your thing, try rich Romano or melty mozzarella.
Like other red vegetables, tomatoes are high in cancer-fighting lycopene. Cooking the vegetables changes the structure of the lycopene and to a form more easily absorbed by the human body, thereby boosting its ability to fight cancer and other chronic diseases.
SHARE this recipe with your favorite gardener — maybe they’ll give you some tomatoes to bake!