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Nutrition Facts
Serving Size 1 (197g) Recipe makes 4 servings
Calories 139
Calories from Fat 87		(62%)
Amount Per Serving		%DV
	Total Fat 9.7g	14%
	Saturated Fat 1.4g	7%
	Monounsaturated Fat 6.7g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 58mg		2%
Potassium 446mg		12%
Total Carbohydrate 12.1g		4%
	Dietary Fiber 2.5g	10%
	Sugars 5.2g
Protein 2.5g		5%
detailed view... how is this calculated?

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Baked Tomatoes Sicilian Style

Recipe #59918 | 2 hours | 20 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Bev
Apr 16, 2003

This recipe is an exercise in simplicity. Don't be dissuaded by the long cooking time, as these juicy Italian beauties only grow more flavorful and caramelized. Serve over hot cooked rice, orzo or couscous to absord all the delicious juices. From The Mediterranean Vegan Kitchen

SERVES 4 (change servings and units)

Ingredients

4 large ripe tomatoes, cut in half horizontally, seeded (about 8 oz each)
1/4 cup unseasoned breadcrumbs
1/2 teaspoon dried oregano
fresh ground black pepper, to taste
coarse salt, to taste
8 teaspoons extra-virgin olive oil

Directions

1
Preheat oven to 350.
2
Lightly grease a shallow baking dish just large enough to hold the tomatoes.
3
Turn the seeded tomato halves upside down on several layers of paper towels and drain for about 10 minutes.
4
Arrange the drained tomato halves, cut side up, in the prepared dish.
5
In a small bowl, mix together the bread crumbs, oregano, and pepper.
6
Fill the tomato halves with the bread crumb mixture (about 1/2 TBS each).
7
Season with coarse salt.
8
Drizzle each half with 1 tsp of the oil.
9
Bake, uncovered, for 1 1/2 hours, or until the tops are nicely browned and caramelized.
10
Let cool slightly before serving, or serve at room temperature.
11
For best results, do not refrigerate.

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Featured Reviews for This Recipe

From: Girl from India

On Apr 6, 2004

Wonderful, simple to make, the lovely aroma while they baked, such a pleasure to look at, and eat! What more can I say!!! We love tomatoes and these were an accompaniment to an Indian meat pulao. Nice, mmmmmmmmmmm........ very nice. Did not change an itsy bitsy thing about the recipe. Thank you, Fay

1 person found this review helpful

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From: DDW

On Jan 9, 2004

These were really good. I only baked mine for around an hour. I couldn't find any huge tomatoes so I just cut the tops off of smaller ones. I used seasoned bread crumbs and because of that shouldn't have salted them - they were a bit salty. Glad I tried this recipe - I really enjoy baked tomatoes.

1 person found this review helpful

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From: Miss Annie

On Jun 15, 2003

I reviewed this on 6/13, but it seems to have dissapeared. I just have to say that this was a spectacular side dish. Very simple to make with a gourmet result. Taste is exceptional, visual appeal is lovely, and complimentary to the overall meal. Thanks, Bev, for sharing this terrifice recipe. I knew I could count on you!!

6 people found this review helpful

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From: Bergy

On May 14, 2003

This is such an attractive addition to your dinner plate. Simple to make and very tasty. I had everything set out buffet style and these gave a lovely splash of color. They disappeared very quickly too.I used fresh Oregano Thanks Bev for a keeper

4 people found this review helpful

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Read all 8 reviews