If you don’t have a baked tomato recipe in your recipe box, this one is for you! It’s the perfect side dish for any summertime meal. 78 calories and 2 Weight Watchers Freestyle SP
Tomatoes, tomatoes, tomatoes! I have mixed feelings about their not-too-subtle takeover of the farmers’ market. I mean, first of all, who can resist sweet and juicy summertime tomatoes? Rhetorical question. If you don’t love the flavor of in-season heirloom, cherry and Roma tomatoes, I’m not sure that we can be friends. Kidding. Sort of. Of course, that eliminates half of my family, but I love them despite their questionable vegetable choices.
As much as I adore tomato season, there’s something bittersweet about it, as it typically means that summertime is drawing to a close (at least in these parts). The kids are gearing up for the start of school just after Labor Day, the days are getting progressively shorter and the cooler fall weather is seeping through the open windows. It’s going to be awfully quiet around here once the school year starts. As much as I may enjoy the quiet for the first couple of days, I know I’ll be missing the boys’company by the end of the first week.
In the meantime, I’m determined to take advantage of every summertime moment remaining, which includes eating tomatoes in all of their forms. This baked tomato recipe is one of my favorites. It turns the tomatoes into a fancy looking side dish with about five minutes of prep time. Simply cut the tomatoes in half, brush with a little olive oil, then sprinkle with a Parmesan and herb mixture. Pop the tomatoes in the oven for 15 minutes and serve them alongside your favorite grilled entree.
For the recipe, head over to my post on The Pioneer Woman.
Other healthy tomato recipes:
Cookin’ Canuck’s Caprese Spaghetti Squash with Roasted Tomatoes
Cookin’ Canuck’s Chicken Pasta Salad with Green Beans, Tomatoes & Feta Cheese
Heather Christo’s Creamy Polenta with Pesto, Corn & Blistered Cherry Tomatoes
Nutritionicity’s Neapolitan Tomato Salad
Oh My Veggies’ Kale Pesto Pasta with Burst Cherry Tomatoes
Baked Tomato Recipe with Parmesan & Herbs
Ingredients
- 4 to matoes cored & cut in half crosswise
- 1 1/2 teaspoons olive oil
- 1 clove garlic minced
- 1/4 cup grated Parmesan cheese
- 1 tablespoon minced flat-leaf parsley
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
Instructions
- Head to The Pioneer Woman for the recipe.
Notes
Nutrition
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Kacey @ The Cookie Writer says
All my tomatoes are coming in from the garden and I am so excited! This recipe will really showcase that fresh tomato flavour 🙂
Amy @ Little Dairy on the Prairie says
I have a while garden full of tomatoes! So glad I found this recipe!
Amanda | The Chunky Chef says
This is perfect for those summer tomatoes!
Shelley @ Two Healthy Kitchens says
You hit the tomato conundrum spot-on! I adore tomatoes, too … but I hate those little signals that summer is coming to an end. My kiddos have already been back in school for over a week, and it’s so bittersweet! But hey – at least I can cheer myself up with all of the season’s gorgeous produce … and this beautifully simple recipe that perfectly showcases those lovely tomatoes in all their flavorful, late-summer glory! Thank you for this inspiration – I’m definitely pinning to share! And, good luck getting everyone back to school! 😀
Joanie @ ZagLeft says
My garden is full of beautiful tomatoes and this is a wonderful way to enjoy them.
Debra A Attinella says
I love all the fresh tomatoes that are available right now – this recipe is a perfect way to use them!
Cathy @ Noble Pig says
These are beautiful Dara. Nothing like a summer tomato.