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Baked tomatoes with fresh herbs and olive oil

This is wonderful with so many things like, steak, chicken and super with our In the pan Macaroni and Cheese recipe.

Use only fresh herbs for this for the best results. And change them up according to what you might have on hand.

  • ½ cup fresh parsley leaves, chopped fine (Italian flat leaf is best)

  • 1 cup fresh basil leaves, chopped fine

  • 3 cloves garlic, minced fine

  • 3 large ripe tomatoes

  • ¼ cup fine fresh bread crumbs (you can use packaged if that is what you have)

  • ½ cup good olive oil

(this is where you can really personalize this dish.

Try any of the following: Sevillano, Ascalano, House Blend, Basil, Rosemary, Italian Blend, Cilantro.

Combine parsley, basil and garlic in a small bowl. Set aside.

Peel and core tomatoes. Slice each tomato into three large slices.

Put a little extra olive oil in a shallow baking dish and grease the dish thoroughly.

Lay tomato slices in the dish in one layer. Sprinkle with salt and freshly grated pepper.

Distribute the herb-garlic mixture over the tomato slices. Sprinkle with bread crumbs and drizzle with the olive oil.

Bake in 450 oven for 10 to 15 minutes until tops are golden brown. Serves 4