Baked Tomato Halves
Juicy roasted tomato halves infused with garlic, coriander, and cumin, topped with seasoned breadcrumbs—perfect as a side or vegetarian main for any meal.
Ingredients
Instructions
- The day before serving, wash the tomatoes, remove the stems, and cut them in halves crosswise.
- Preheat the oven to 375°F (190°C).
- Arrange the tomato halves on a baking dish cut side up.
- Mix melted butter, seasoned salt, garlic powder, ground coriander, and ground cumin in a small bowl.
- Sprinkle the dry bread crumbs evenly over the tomato halves.
- Drizzle the seasoned butter mixture over the breaded tomatoes.
- Bake in the preheated oven for about 20 minutes, until the tomatoes are tender and the topping is golden.
Tips & Substitutions
For added flavor, consider using fresh herbs like basil or oregano in the butter mixture. If you don’t have seasoned salt, a mix of salt and pepper with a pinch of dried herbs can work. You can also substitute the bread crumbs with crushed crackers or panko for a different texture. This dish is perfect for summer when tomatoes are at their peak.
Serving Suggestions
Baked tomato halves make a delicious side dish or a light main course. They pair beautifully with grilled meats or can be served alongside a fresh salad, such as Lettuce With Grilled Pine Nuts. For a heartier meal, consider serving them with Meat Stuffed Eggplant. Drizzle with balsamic glaze for an elegant touch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the tomato halves in an oven-safe dish and warm them in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through. Avoid microwaving to maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Tomato Halves contains roughly 493 calories, with 22g protein, 63g carbohydrates, and 30g fat. It is an excellent source of iron (222% of the Daily Value), calcium (88% of the Daily Value), and dietary fiber (83% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 924mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of tomatoes for this recipe?
Yes, you can use various types of tomatoes such as heirloom or Roma. Just make sure they are ripe and flavorful. Smaller tomatoes like cherry or grape can also be used, but adjust the baking time accordingly to prevent overcooking.
Is it possible to make this recipe vegan?
Absolutely! You can substitute the melted butter with olive oil or a vegan butter alternative. Ensure that the bread crumbs are also vegan-friendly. This allows the dish to remain flavorful while catering to a plant-based diet.
Can I prepare the tomatoes ahead of time?
Yes, you can prepare the tomatoes by cutting and seasoning them the day before. Store them covered in the refrigerator. Just remember to add the bread crumbs and drizzle the butter mixture just before baking to keep them fresh and crispy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).