BAKED TOMATOES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Slice the tomatoes from core to core. Remove and discard the seeds and juice, and add the tomatoes to a casserole dish. Drizzle with olive oil and sprinkle with salt and pepper.
- Combine the 2 tablespoons olive oil, panko, Parmesan, parsley, garlic, shallots, red pepper flakes and some salt and pepper together in a small bowl. Fill the tomatoes with the panko mixture. Bake 20 minutes. Drizzle with a splash of olive oil before serving.
WHOLE ROASTED TOMATOES
When you spot a good deal on plum tomatoes, buy a bunch. Roasting preserves them for later use and maximizes their sweetness. Use roasted tomatoes in Roasted-Tomato Pasta with Basil, Beef and Tomato Stew, and Spiced Tomato Soup.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 10 cups
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees. Divide tomatoes and thyme between two shallow baking pans or rimmed baking sheets. Toss with oil; season with salt and pepper. Bake until tomatoes burst, 45 minutes, rotating pans halfway through. Let cool, then coarsely chop.
Nutrition Facts : Calories 91 g, Fat 4 g, Fiber 4 g, Protein 3 g
ROASTED TOMATOES
Steps:
- Preheat the oven to 450 degrees F.
- Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.
TOMATO BAKED EGGS
Whip up these easy baked eggs with a garlicky tomato sauce and serve with crusty bread for a lazy weekend brunch, or light lunch, that's sure to satisfy
Provided by Mary Cadogan
Categories Brunch, Lunch, Main course, Snack, Supper
Time 1h
Number Of Ingredients 5
Steps:
- Preheat the oven to fan 180C/ conventional 200C/gas 6. Cut the tomatoes into quarters or thick wedges, depending on their size, then spread them over a fairly shallow 1.5 litre ovenproof dish. Peel the garlic, slice thinly and sprinkle over the tomatoes. Drizzle with the olive oil, season well with salt and pepper and stir everything together until the tomatoes are glistening.
- Slide the dish into the oven and bake for 40 minutes until the tomatoes have softened and are tinged with brown.
- Make four gaps among the tomatoes, break an egg into each gap and cover the dish with a sheet of foil. Return it to the oven for 5-10 minutes until the eggs are set to your liking. Scatter over the herbs and serve piping hot with thick slices of toast or warm ciabatta and a green salad on the side.
Nutrition Facts : Calories 204 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.27 milligram of sodium
BAKED EGGS IN TOMATOES
These tomatoes baked with corn, chives, Parmesan cheese, and an egg inside make a nice meal along with some rice, orzo, or a thick slice of toasted bread.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Line a 9-inch baking dish or pie plate with parchment. With a serrated knife, cut off the top 1/2 inch from each tomato. With a spoon or a melon baller, gently remove seeds and inner membrane, being careful not to break through flesh of tomato. Place tomatoes in dish and season with salt and pepper.
- Divide corn among tomatoes. In a medium bowl, whisk together eggs and chives and season with salt and pepper. Divide egg mixture among tomatoes and top with cheese. Bake until egg mixture is set, 45 to 50 minutes. Serve warm.
Nutrition Facts : Calories 148 g, Fat 7 g, Fiber 2 g, Protein 10 g
More about "baked eggs in whole roasted tomatoes recipes"
BAKED EGGS IN ROASTED TOMATOES | FOR THE LOVE OF …
From fortheloveofcooking.net
Estimated Reading Time 2 mins
- Place the olive oil, sliced tomatoes, basil, crushed red pepper, garlic, and sea salt and freshly cracked pepper, to tastes in the small baking dish. Place into the oven and roast for 15 minutes.
- Remove from the oven then crack the eggs into the dish, being careful not to break the yolk, then add the milk, feta cheese, and season with more sea salt and freshly cracked pepper, to taste.
- Place onto a baking tray and cook for 13-15 minutes or until the whites set but the yolks are still soft. Remove from the oven and serve with toast if desired. Enjoy.
EGGS BAKED IN ROASTED TOMATO SAUCE …
From foodandwine.com
- Preheat the oven to 400°. In a roasting pan, toss the tomatoes and garlic with the oil and season with salt and pepper. Arrange the tomatoes cut side up and roast for 15 minutes; turn and roast until soft, 20 minutes. Let cool, then scrape the mixture into a blender and puree. Add the oregano.
- Set 4 shallow ovenproof bowls on a baking sheet. Strain the pureed sauce into the bowls, pressing on the solids. Crack 2 eggs into each bowl and season with salt and pepper. Sprinkle the cheese over the eggs and bake the eggs for about 15 minutes, until the whites are just set. Serve hot.
SPANISH BAKED EGGS WITH ROASTED GARLIC AND OLIVES
From theendlessmeal.com
BAKED EGGS WITH TOMATOES AND PARMESAN - SLENDER …
From slenderkitchen.com
SHAKSHUKA (MIDDLE EASTERN BAKED EGGS) | RECIPETIN …
From recipetineats.com
AVOCADO BAKED EGGS IN ROASTED TOMATOES …
From loveonetoday.com
EGGS BAKED IN TOMATOES - PUREWOW
From purewow.com
BAKED EGGS ON ROASTED CHERRY TOMATOES - COOKIE AND KATE
From cookieandkate.com
4.9/5 (38)Total Time 25 minsCategory BreakfastCalories 197 per serving
- Arrange the halved tomatoes in an even layer in a medium-sized baking dish (mine was a 9-inch by 9-inch square) or oven-proof skillet. Bake the tomatoes for 12 minutes, then remove the dish. (Erin suggests that if a lot of juice has cooked out of the tomatoes, carefully pour off a little liquid. I didn’t need to.)
- Top the tomatoes with all of the Parmesan, drizzle on the olive oil, sprinkle with 2 tablespoons basil and season with salt and pepper. Stir the garlic into the mixture, if using. Gently crack an egg over the tomatoes, keeping the yolk intact. Repeat with the remaining eggs, dispersing them somewhat evenly over the dish.
- Return the dish to the oven and bake for 8 to 10 minutes. Check at 8 minutes—you’re done when the egg whites have set but the yolks are still soft. They should still jiggle in the centers when you shimmy the pan. (Keep in mind that they’ll continue cooking after you pull the dish out of the oven.) Sprinkle the cooked eggs with salt, pepper and the remaining 1 teaspoon basil.
POACHED EGGS WITH ROASTED TOMATOES | BREAKFAST RECIPES - GOODTO
From goodto.com
BAKED EGGS ON ROASTED CHERRY TOMATOES RECIPE | RECIPES.NET
From recipes.net
ROASTED TOMATOES WITH BAKED EGGS - PESTO AND POTATOES
From pestoandpotatoes.com
BAKED EGGS IN WHOLE ROASTED TOMATOES - BIGOVEN.COM
From bigoven.com
BEST 35 HEALTHY MEAL PREP BREAKFAST IDEAS - WHOLE LOTTA YUM
From wholelottayum.com
BAKED EGGS WITH TOMATOES, HERBS AND CREAM | WILLIAMS SONOMA
From williams-sonoma.com
BAKED EGGS IN WHOLE ROASTED TOMATOES RECIPES RECIPE
From alicerecipes.com
CHICKEN AND SPINACH BREAKFAST CASSEROLE WITH SUN-DRIED …
From theroastedroot.net
BAKED EGGS IN WHOLE ROASTED TOMATOES - THE DAILY MEAL
From thedailymeal.com
CRISPY SKIN TROUT WITH BAKED FETA, COUSCOUS & VEGETABLES
From
EGG STUFFED ROASTED TOMATOES - 4 SONS 'R' US
From 4sonrus.com
TRY THESE 16 UNEXPECTED RECIPES WITH TOMATOES
From redbookmag.com
BAKED PARMESAN ZUCCHINI CASSEROLE | 12 TOMATOES
From 12tomatoes.com
BAKED EGGS IN ROASTED TOMATOES RECIPE - COOKINGWITHALIA - YOUTUBE
From youtube.com
ROASTED GARLIC SAUTéED SQUASH – PALATABLE PASTIME PALATABLE …
From palatablepastime.com
EGGS BAKED IN TOMATOES | COOK FOR YOUR LIFE
From cookforyourlife.org
You'll also love