Nonna's Baked Tomatoes
Diane Rossen Worthington
Nonna's Baked Tomatoes
Fresh ripe tomatoes are the essence of Seriously Simple. Whether it is in a zesty tomato salsa, a multi-colored tomato gazpacho, or as a first course, sliced and layered with fresh mozzarella and a drizzle of olive oil, the fresh, raw summer tomato never disappoints. Recently, I have found myself at the local farmers market excitedly perusing different vendors' tomato bins. I love to taste the many varieties that are now available. Beefsteak tomatoes remain one of my favorites, but now there are a host of heirloom varieties offering exotic flavors and colors.
I find that heirloom tomatoes are best prepared and served raw. Heirloom tomatoes are old-fashioned varieties that grow best in a small farm environment because they are more delicate. They have thinner skins and can't take a lot of handling. They have a flavor profile with a spectrum from tart to super sweet. There is nothing as good as a Zebra, Pineapple, Brandywine or
-- Select tomatoes that are vine-ripened for the best flavor.
-- Remember to store tomatoes at room temperature. If they are not quite ripe, store them in a sunny place to hasten the ripeness.
-- Tomatoes vary widely in the amount of juice they exude, so just add a bit of water if you find the pan is dry during roasting.
-- These can be made up to 8 hours ahead and kept at room temperature. Serve at room temperature or reheat in a 325 F oven for about 10 minutes.
Baked Tomatoes Recipe
1/2 loaf Italian bread (about 8 ounces)
5 to 6 sprigs flat-leaf Italian parsley
1 medium clove garlic
1 tablespoon capers
1 teaspoon salt
3 tablespoons extra-virgin olive oil, or more as needed
2 large tomatoes or 4 small ones
1. Preheat the oven to 250 F. Cut away and discard the crust from the loaf of bread and cut the loaf in half lengthwise. Bake for 5 minutes on each side. Let cool for 10 to 15 minutes.
2. Raise the oven temperature to 350 F on convection heat or to 375 F in an oven without convection heat.
3. Cut the bread into chunks small enough to fit easily in a food processor. Place them in the food processor and pulse until you have fairly even crumbs that are not too fine. Set aside 1 cup of crumbs and reserve any extra for another use.
4. Finely chop enough parsley leaves to measure about 2 tablespoons. Peel and finely chop the garlic. Put the parsley, garlic, breadcrumbs, capers, salt and olive oil in a mixing bowl. Mix well until the ingredients are evenly distributed and the breadcrumbs are well coated with the olive oil. If there doesn't seem to be enough olive oil to coat them all, add a little more.
5. Cut the tomatoes in half crosswise and scoop out all the seeds. Place the tomatoes, cut side up, on a baking sheet. Fill the cavities with a generous amount of the breadcrumb mixture, heaping it on top of each tomato half.
6. Bake until a brown crust forms, about 20 minutes. Serve hot or at room temperature.
Vegetarian Recipe, Italian Cuisine
- Roasted Garlic-Bacon Dip
- Apple-Lime-Mint Spritzer
- Brown Sugar Peach Shortcakes
- How to Make a Killer Strawberry Milkshake
- Plum Betty Dessert Recipe
- Panna Cotta with Ricotta and Orange Marmalade
- Roasted Goat for Tacos
- Crab Louie with Thousand Island Dressing and Fresh Tomato Relish
- Red Potato Salad with Scallions and Radishes
- Charred Green Beans with Almond Marjoram Pesto
- Nonna's Baked Tomatoes
- Grilled Marinated Chicken Brochettes with a Moroccan Twist
- Spicy Sweet Ginger-Garlic Chicken Wings
- Probiotics: Feed Your 'Good' Bacteria
- Parsley Packs An Antioxidant Punch
- How to Try a Juice Fast
- Fight Food Addiction
- My Favorite Way to Heat Up Tortillas
- Peach Frozen Yogurt
- No-Bake Cherry Cheesecake
- Peach and Blackberry Crostata
- Caffe Shakerato con Gelato
- Red, White and Blue Berries in Puff Pastry
- Santa Maria-style Barbecue
- Slow Roasted Salmon with Miso Vinaigrette
- Farro Salad With Cucumber and Tomato
- Brown Rice Salad with Apples, Walnuts and Cherries
- Salmorejo: Classic Spanish Cold Soup Recipe
- Meat Alternatives Worth Eating
- Chicken Flautas with Lime Sour Cream
- Chicken Posole: A Fun Weeknight Dinner Soup
- Curried Chicken Satay with Fresh Mint-Soy Dipping Sauce
- Summer Party Foods That Can Make You Sick
- 7 Kitchen Mistakes That Cause Food Poisoning
- Skinny Summer Cocktails
Nonna's Baked Tomatoes
Copyright © 2012 Tribune Media Services Inc.
World-renowned chefs with an extraordinary passion for food share their passion on iHaveNet.com. These chefs make great cooking easier than imagined. Each gourmet recipe features expert advice and an easy-to-make recipe. Exactly what you need to transform your home cooking from acceptable to delectable
- ALL RECIPES
- MAIN COURSES
- BEEF / VEAL
- SIDE DISHES
- WOLFGANG PUCK