Baked Tomatoes Oregano
An excellent side dish. Tastes like pizza without the crust!
An excellent side dish. Tastes like pizza without the crust!
I prepared these exactly as written, right down to the fresh bread crumbs. I did, however, ignore the baking time, as 20 minutes at 400 degrees is WAY too long! I baked these for 10 minutes at 350 degrees, then hit them with the broiler for a couple of minutes. Simply beautiful, delicious, fresh tasting, and a colorful addition to the dinner plate! You just can't go wrong with good, simple, fresh ingredients!Read More
I prepared these exactly as written, right down to the fresh bread crumbs. I did, however, ignore the baking time, as 20 minutes at 400 degrees is WAY too long! I baked these for 10 minutes at 350 degrees, then hit them with the broiler for a couple of minutes. Simply beautiful, delicious, fresh tasting, and a colorful addition to the dinner plate! You just can't go wrong with good, simple, fresh ingredients!
This is really good! But it definitly does not taste like pizza. If you like tomatoes this is definitly worth trying. I didn't make the recipe exactly as stated. I sprinkled on parmesan,then garlic salt/pepper,then sprinkled on dry Italian bread crumbs, sprayed with tops lighly with cooking spray (olive oil) then sprinkled on oregano. My husband loved them and ate almost the entire pan by himself. I plan on passing this recipe out to friends and family soon.
Awesome! Just as the submitter states these do tastes just like pizza without the crust! After I cut the tomatoes I sprinkled them with a bit of kosher salt then started layering the rest of the ingredients. I didn't have fresh bread crumbs so I used italian style. I have to admit I just eyeballed everything. I also used parmesan cheese. On a couple of them I used some light mozzarella to really take them over the top! This dish is great as an appetizer or a side. Thank for a great recipe!
I suggest cutting the tomatoes thicker than stated. I mixed Italian style bread crumbs, garlic and the oregano and topped the tomatoes then sprinkled on some shredded parmesan, salt and pepper, and drizzled with olive oil. I only baked for 15 minutes then set the oven to broil for just a couple of minutes to toast the tops a little. Very tasty and a nice change for a vegetable side dish.
I think the cooking time on these needs to be adjusted. We cooked them as stated and they were mushy and too soft. If I make these again I will reduce the oven temp and cooking time.
Two words: dee licious!!! I made this for Thanksgiving for color and variety. My only change was to use way more than a clove of garlic. We're garlic lovers here, so I pressed a lot of cloves of garlic and sprinkled it on. It was also very easy to assemble in the morning and I popped it in the oven after the turkey came out. I doubled the recipe and overlapped the slices in a casserole dish, so it came out looking very pretty as well. Thanks, Michele, for a perfect recipe!
I used Parmesan instead of Romano. I used store bought Italian bread crumbs instead of home made and I sprinkled the top with mozzerella. It was great! This recipe will be used again and again. I wish I'd found it at the beginning of the summer instead of the end. This is a keeper.
WOW I really liked this one. Hubby took the kids bowling (well except the baby) so I scaled it down & made it for me, and it was even better than I thought it would be. I used roma tomatoes (2) & layered it in a remekin (tomato, cheese, parsley, garlic, crumb etc.) until it was full & baked it in my toaster oven (for the sake of ease). Very good light dish, can't wait to have it with homegrown tomatoes and some crumbled feta cheese! Thanks Michele!
I arranged the tomatoes in a flat oven proof serving dish in an overlapping fashion. I used about a 1/2 cup of parmesan and mozzerella and baked it approximately 15 minutes. Then waited until just before serving to add the cheese and let it bubble and slightly brown. A great make ahead dish for a party.....beautiful and very good tasting, especially with vine ripened home grown tomatoes from the garden.
This was pretty good and I loved that it was healthy. I might add a little more cheese to it next time, but that is because I love romano cheese. I think it's a great side dish to make for dinner. I added Progresso's garlic and herb bread crumbs and that made it taste yummy.
Very yummy Michele. I used Panko breadcrumbs along with some garlic and onion powders. I also used some butter to hold the filling together and then drizzled the olive oil over each one. I didn't have to bake mine quite 20 minutes...it was closer to 15, but I didn't want my tomatoes to be too soft either. Definitely a keeper.
These were yummy!! I only cooked them for 10 minutes at 350. Used pizza seasoning instead of oregano and also used fresh basil from my herb garden...Thanks for the recipe
As simple, easy, appetizingly pleasing to the eye, I soo loved this. What really amazed me what that my 11 year old son, attempted, tasted and really liked these little guys. I think that floored me more then anything that he ate 4 slices. Now back to these little maters....I used Romo tomatoes, since I use a lot of them. They are always in the house. I also used Italian Panko Bread Crumbs in place of fresh. I mixed all my ingredients together but the cheese and olive oil. And did not add salt or pepper. Next time I think I will use shredded Romano to top instead of grated because you couldn't see the cheese on the top after baking but I know it was there, but could soo taste it.. But soo delish. Light, flavorful and simply awesome. Thanks I'll soo make this again and again..
Very Good! I added a little more cheese. You really have to keep an eye on them as to not overbake. so fresh and easy. Could eat them anytime.
Just ok...nothing exceptional. I think if I make them again, I'll up the cheese and decrease the bread crumbs. They smelled fabulous, but the taste didn't quite match the smell. Good, just not outstanding.
Made this as a side dish when I had a beef/chicken/shrimp fondue party. Everybody loved them. I chose to serve these because they did not need to be piping hot and still tasted good even as they cooled off as we were cooking our meat in the pot.
Wow! This recipe is one of the best I've made from this site in a long time! It's super simple to put together, but tastes like a million bucks. I had no Romano cheese, so I subbed grated parmesan. Also, I was out of fresh parsley, so I used fresh basil instead. Other than that, I used the ingredients listed. I baked the tomatoes at 400 as the recipe suggests, but only for 10 minutes, to soften the tomatoes. The topping didn't seem done enough, so I popped the cooked tomatoes under the broiler for about 5 minutes to brown and crisp the crumbs. The end result is a deliciously soft, melt-in-your-mouth tomato topped with a crispy, delicious topping that is certainly reminiscent of pizza, except so much healthier! Thanks for sharing this recipe...I'd make it again and again!
I made these. They were good. I followed the 350 for 10 mins and broil for a few mins. They came out beautiful. I did use garlic powder, a blend of parm/mozz cheese and oregano. I served on toasted thin bagels with a bit of light mayo and crispy bacon. Everyone is happy!! TY!
Very good! I used a shredded blend of Italian cheeses and just sprayed everything lightly with olive oil cooking spray to save a few calories. Thanks :)
Pretty good, but I don't know if I'd make it again. It would definitely be better in the summertime, with fresh homegrown tomatoes. Maybe I'll try it again then.
Very good recipe as written, but even better if you add a bit of chopped mushrooms and onions!
YEAH, this recipe works!! Didn't make any changes, although I didn't have any olive oil on hand. That didn't mess it up at all but I will use it next time just to see the difference. The one thing that I will change is too not add the bread crumbs until the cheese has melted a little more thoroughly. The bread crumbs on top prevented the cheese directly under it from melting completely. A very MINOR problem so don't let that stop you from making this wonderful side dish. Served with "Creamy Pesto Shrimp" from this website. Exceptional compliments to one another. Thanks Michele!!!
This was a great and delicious way to use up tomatoes! I used roma tomatoes....I cut them in half lengthwise and placed in a baking dish just big enough to fit all the halves. Then I sprinkled each half with parmesan, Italian bread crumbs, fresh chopped garlic, dried parsley, salt, pepper, and oregano. Then I topped each half with shredded mozzarella and drizzled with olive oil. I baked for about 20 or 25 minutes at 350, then placed under the broiler for another few minutes. Magnificent!
Excellent recipe! I used plum tomatoes, more garlic and I had cheddar, mozzarella, provolone, feta and parmesan on hand, so I used all of the above because more cheese just means extra goodness! Broiled them for only a few minutes and my guests mouths were watering.
These really don't taste anything like pizza but they are pretty good just the same. I used packaged bread crumbs but followed the rest of the recipe exactly.
Very easy. I served these with Cajun Chicken, which I highly recommend. They did turn out mushy, but it wasn't that big of a deal to me. My boyfriend hates tomatoes, but he really liked the top crust. Next time I will make these for myself as a snack - but, with a lot more cheese.
I liked these baked tomatoes very much, but I agree with a previous reviewer that they needed a little more "kick" to them. After I took them out of the oven, I added parmesan cheese and a little more salt and pepper. When I baked them, I added more oregano that was called for and some basil. It tasted great. My husband loved them! Be warned, though.. This is not a substitute for pizza, especially for kids! Thank you for a great recipe, Michele!
This was pretty good, only baked it for 15 minutes but it turned out just fine, but definately didn't taste like any pizza I've had. My two year old loved this, which was awsome. This would go well as a prelude to a chicken or seafood dinner.
Simple, healthy and good! It tasted like fresh tomato pizza. I'm bummed out that I didn't have any breadcrumbs or panko because I had just used it a few days ago, but it was still wonderful. I'm also shocked that my daughter really liked it knowing that she hates tomatoes....big big surprise...thank you so much!
these looked so pretty. the fist couple of bites were good but the more i ate, the worse it tasted. no, we won't make again. but they were very easy to make
These were really a great side dish. I didn't have fresh parsley so substituted fresh basil and also added a bit of shredded mazzarello on top. No leftovers.
My husband loved these. I did not!! he's asked a few times for them.
These tomatoes were awesome! Instead of using dried oregano, I used fresh basil & they turned out great! Next time I think I'm going to omit the olive oil since the cheese has enough oil to flavor them nicely. We ate these on club sandwiches and it added such delicious flavor! Thanks for the recipe!
Tasty, quick and versatile. Can't wait to make these again with fresh, local tomatoes this summer!
This really did taste like pizza, I don't know if I likes that or not. I was expecting a fresh tomatoe taste. I definetly needed to add salt when done baking b/c it had a tart taste. I used tomatoe and garlic feta cheese(since I made it with the chicken feta from this site) swiss and parm. I think it was definetly better with more cheese and crumbs. My b.f enjoyed which is a good sign since he usally doesn't like that sort of vegtable thing. Overall I would make again.
Delicious!!!I didnt have bread crumbs and even then it came out great.Also I don't like parmesan so substituted it with mozzarella.wow.
I made this with garlic and herb bread crumbs. We loved the look, smell and taste of this dish.
Loved it. It's so quick and easy to make. I used mozzarella instead of romano and baked for 10 minutes only. The tomatoes were hot and juicy and the bread crumbs gave it a crunch.
This is absolutely wonderful. I've given it to everyone I know and they have high praise for it.
This was tremendous. I didn't even bother to measure the ingredients, but just poured them indiscriminately over the tomatoes. DELICIOUS!
Good and different to do with all those garden tomatoes. Next time I will put the cheese on just long enough to melt as. The cooking time was too long. I followed the other reviews and cooked it @ 350 for 10 min. then turned the broil on for just a minute to brown.
This is a delicious recipe. It's also a great way to serve "winter tomatoes" when it's off season and all the tomatoes in the grocery are bland. I served it with grilled flank steak. YUM!
We really enjoyed this recipe. I did use garlic powder instead of the real stuff. Next time I would definitely cook for a shorter time as these turned out mushy.
YUM I love these. Good for an app, snack, or side. I baked a quiche and served these on the side.
i made this as a side dish for a dinner party i had, and the response was wonderful - even some of my guests who are usually very picky about whether they eat tomatoes loved it. it was also relatively easy to make and then throw into the oven while i was cooking other things.
This is a great basic recipe for baked tomatoes. I halved my tomatoes, seeded them to remove the bitter taste of the seeds and extra moisture, and added as much of the toppings as I felt each tomato half needed. The recipe was so simple that I didn't feel the need to stick to the precise measurements of each ingredient. Tip: Fill each tomato pocket with cheese to make this dish truly resemble pizza, the healthier version. If you use fresh parsley, add it during the last 5 mins of baking otherwise it will burn. Other than that, this dish was delicious and very simple!
does NOT taste like pizza without the crust, but delicious all the same!
This was scrumptious! I used parmesan cheese instead of romano, because romano is a bit too strong for me (I know, I'm a wimp). I topped the tomatoes with a little grated mozzarella and then I mixed the breadcrumbs, cheese, seasonings, garlic, oil and parsley all together before sprinkling it all over the tomatoes. This was a big hit, and we enjoyed it very much!
10.11.14 ... https://www.allrecipes.com/recipe/25243/baked-tomatoes-oregano/ ... Yummy. Homegrown tomatoes. The leftovers weren't so great. Ten minutes. Fast & good.
Quick and delicious! I used roma tomatoes cut in halves and served them with foil fish and rice: no leftovers!
Wonderful! Followed the directions exactly and my whole family loved it! Thank you for sharing.
These would taste great on french or italian bread!
My husband and I both loved this recipe. It was great and very easy. I have a million tomatoes right now and this will be a great way to use them as I am making it for a big family get together. Thanks Michele for the wonderful recipe.
Very Good! Like pizza, you can top it with anything you want. I had some leftover italian meatballs that I crumbled on top of the tomatoes. I will definitely make these again. I agree with previous posts about reducing the cook time or using thicker slices if you want a firmer tomato.
I made this as part of the "Oldest recipe in your recipe box" challenge. This one has been sitting in my box unmade for five years. I'm glad I made it. It was very good. Sometimes the simplest easiest recipes using fresh ingredients are delicious. This is one of those. It could not be any easier. It looked and tasted delicious. I used panko bread crumbs instead of fresh and parmesan cheese instead of romano since that is what I had on hand. This would be great to make on a weeknight as a side dish. I certainly won't wait so long to make this one again.
Good, easy recipe, now we know what to do with all the tomatoes that are growing in our garden. Tastes great on toasted Italian bread topped with canned tuna!
Made this tonight by putting the Roma tomato halves in a muffin tin sprayed with canola then topping. Easily modifiable and a tasty variant on the tomato side dish. Will make again.
not great, watery and lacking in flavor
When this finished cooking I was worried that the tomatoes would be have a bizarre and mushy texture. However, this recipe turned out fabulous and was a very unique and pretty side dish. I garnished with fresh oregano for presentation.
Great recipe! I used fresh basil instead of oregano, and it was amazing.
YUMMMMMM! Really good...i had a few leftover tomatoes and romano cheese that I did not know what to do with. Saw the great reviews and decided to try this recipe out. The flavors melded together perfectly. Healthy too, a great way to add flair to a boring vegetable!
Let me start out by saying that I HATE tomatoes, but I made this for my fiance who loves them. Well, we both finished them off and even I had seconds! They were so good! They really do taste like a pizza. I didn't have any romano cheese, so I used parmesan, and I added some basil as well. These will be made again! Thanks!
I had some extra tomatoes from the garden and wanted to make something different, this was excellent. My husband and I ate all of it and can't wait to have it again. Easy and very tasty.
Like others suggested, I baked this for less time at 350. I also used fresh oregano and a little basil. It turned out pretty good; my family enjoyed them. However, it made way too much, even with just three tomatoes, so next time I'll make half the recipe. I think it would be better with mozzarella and more herbs next time, as well.
I just made this for dinner and it was soooo good that as soon as I was done doing the dishes, I rushed to my laptop to rate it 5 stars. Since I was making it for myself, I used two tomatoes on the vine and lined them in a small baking dish. I sprinkled kosher salt right on top of the tomatoes, and then added the garlic and parsley. After that, I combined 1/4 cup of Progresso's Italian Style bread crumbs and 1/4 teaspoon of dried oregano together and used half of the mixture first. I substituted feta cheese instead of the romano and then finished the dish with the last half of the bread crumb mixture. Sprinkled a little more feta cheese, cracked fresh black pepper and drizzled the olive oil. Put it in the oven at 350 for 10 mins. It was perfect! I plan on making this again for lunch tomorrow... Thanks for such a great recipe!
VERY GOOD!! I did cheat on this one and used panko rather than the fresh bread crumbs. I also went a little heavy on the Romano and just eyeballed the fresh parsley, probably adding more than called for. Even though my result was five star, I do think the baking time and temp are excessive. I baked mine for about 15 minutes at 350 and that was even a bit too long. Next time I would cut that to maybe 10 minutes. Also, remember that the ripeness of your tomatoes will dictate how long to cook them. The riper the tomato, the more quickly it will turn to mush.
My family and I really enjoyed this dish, we had it with pasta and Alfredo sauce. A definite do over. I feel this would make a great hors d' oeuvres served on some fresh baked toast points.
Fabulous and so versitile! Herbs and spices can be added and adjusted to suit the individuals tastes. I've been looking for new side dishes that my kids will eat and this sure fit the bill! Thanks so much!
Very tasty great way to use up tomatos.....
Pretty good. I added some more seasoning to suit our tastes. Presentation was good. Next time I won't use super ripe tomatoes.
Even though the recipe is called Baked Tomatoes Oregano, I didn't want a strong oregano flavor so I went light with the oregano. I DID want a more garlic flavor, so using garlic powder, I went heavy-handed with it. Instead of the bread crumbs, I used crushed buttery round crackers (which I'd prefer over bread crumbs anyway) to which I added a few tblsp of melted butter just to bring it together; then added the garlic powder, a bit of pepper, and also added in a Parmesan and Romano cheese combo. I had some jalapeno cheddar cheese that needed to be used, so I topped half of the slices with some pieces of it (those were very good). I followed some of the reviewer's suggestions and baked them at 350 for 11 min and then broiled for a minute. Other cheeses (such as mozzarella) would be great here, too. I can imagine these will be SO much better when the good, garden tomatoes are in season. Thanks for the recipe!
I cut the tomato's a little thicker and add some motzerella cheese, and a little basil...This is a great side dish and some family members who aren't to crazy about tomato's really liked these
Nice. The cheese ought to be the last topping so it can melt. I baked for 10 minutes then under broiler for about a minute Also used Panko since that’s what I had.
For such a simple recipe these were really good. I also used parmasan cheese(not the powered stuff) and Italian breadcrumbs. I also just sprayed the top with olive oil. Fantastic and tasty!
This is a great recipe! Easily can be changed to suit individual tastes. Make these all the time as a snack or side dish. Even if I do not use the cheese or breadcrumbs / panko. Just add more herbs or whatever you have on hand or strikes your fancy!
This was a nice dish. I did not have roamano cheese so used grated parm instead. I also used fresh Oregano from the garden.
Very good, though not a substitute for pizza! People who dislike tomatoes will probably like these.
Pretty good. I love tomatoes, so the recipe was guaranteed to please me, but it did need a little more flavor. I'll be making this again, maybe with a little more seasoning. I've seen a similar recipe that has fresh rosemary and lemon zest in it, and wonder if those would be nice additions.
Not a huge tomato fan, but this was good. Made mine with sauted onions and cheddar cheese.
excellent! this is the ONLY way I'll eat tomatoes in az. however, I do use only 2 tomatoes at one time but still using the same amt of the seasonings,etc for 4 tomatoes.
Made these last night with delicious fresh orange heirloom tomatoes. They were small tomatoes, so I simply halved them and I substituted fresh chopped basil for the parsley and used fresh grated Parmesan cheese in lieu of Romano. I loved them, but my husband said that was a bit much tomato for his taste. Maybe if i had sliced them thinner it would have changed his opinion. If you're a tomato lover, you will love this recipe, though.
Very yummy! Great for a side dish or an appitizer
These were pretty good! I did not use the olive oil (didn't need it and it reduced the amount of calories). I tried reheating the leftover tomatoes the next day and it was not good but they were good when they came out of the oven the first time. Next time I will high broil the tomatoes for a few minutes at the end.
These looked delicious, but tasted a bit bland. I would try them again, adding more oomph next time.
I loved this but I did reduce temp to 350 and baked for less time and broiled to get the top crunchy. Served this on a bed of fresh spinach and drizzled balsamic vinegar on it. Very good and I can't wait for summer tomatoes to make this again.
Flavor was great! But the tomatoes very way too mushy cut into 1/4 inch slices and baked at 400 for 20 min as recipe directs. I will make them again but just cut in half as in the picture. I used panko crumbs b/c I was too lazy to make fresh but they worked well. Yummy flavor mushy texture except for nice crunch of the panko.
This is the recipe I've been looking for! Don't change a thing!
Let me start by saying I'm NOT a great cook. This is a great recipe - quick and easy to make and it tastes great! It's now a regular for my husband and me as we both loved it! Thanks for sharing this recipe!!!
Very delicious! I love cooking with tomatoes so this was right up my alley. It does have an Italian sort of flavor so I suggest serving it with the same type of main dish.
Scrumptious!! I scaled this way down and used one large heirloom tomato.....placed in a grill pan and cooked this baby on the grill.....the tomato was so tender and juicy and the topping of crumbs, cheese, fresh garlic and herbs was really good....will definately make again!
My family LOVED it! Thanks for sharing! I didn't have bread crumbs, so I used some stove top stuffing instead. Baked it at 350 degrees for 20 mins. as suggested by others. So quick and easy! Yum!
WOW! WOW! WOW! I prepared these according to the recipe, and the turned out perfect. The only change was the cook time...mine were done in about 10-15 minutes.
MY HUSBAND AND I BOTH ENJOYED THIS RECIPE. I WILL MAKE IT AGAIN. THANK YOU SO MUCH
Really delicious with a bit of mozzarella added. Use the best cheese you can, and fresh herbs if they are avilable. It makes a big difference.
Good flavor. I used italian bread crumbs so I lessened the amount of other seasonings. Think it might help to cook at a higher temp.
Easy and tasty
Yummy! So simple to make, and really tasty. I only baked them for 20 minutes and then broiled for a few minutes until the the bread crumbs were brown. A keeper!