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Baked Tomatoes

A delicious, sweet, mouthwatering tomato treat!
Course Vegetable
Cuisine Vegetarian
Keyword baked tomatoes, sweet tomatoes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12 halves
Calories 50kcal
Author Elaine Benoit

Equipment

Ingredients

  • 6 tomatoes Heirloom, cut width-wise
  • 2 tablespoons olive oil or more
  • 2 teaspoons basil
  • 2 teaspoons parsley
  • 1/4 teaspoon Salt
  • 1/16 teaspoon Pepper

Instructions

  • Pre-heat oven to 325 degrees and line a jelly roll pan with parchment paper
  • Place tomatoes on the pan cut side up
    6 tomatoes
  • Sprinkle basil, parsley, salt and pepper on the tomatoes.  Also, drizzle olive oil liberally on the tomatoes and bake for 50 - 55 minutes
    2 teaspoons basil, 2 teaspoons parsley, 1/4 teaspoon Salt, 1/16 teaspoon Pepper, 2 tablespoons olive oil

Notes

The herbs, salt and pepper amounts are approximate because you need to eyeball it and see what looks good.
Use as much olive oil as you like!
Helpful tips
  • Do not skimp on the olive oil, when you think you've added enough, add just a little more.
  • Use whatever herbs you like, but they're delicious with just basil and parsley.
  • You can even use fresh herbs like fresh oregano, fresh basil, fresh thyme, and tarragon.
  • Don't forget to salt and pepper the tomatoes as the kosher salt enhances the sweet of the tomatoes.
  • Love garlic? Add a few shakes of garlic powder before roasting.
  • The longer you bake the tomatoes, the softer they will be.
  • Although I use Heirloom tomatoes, you can also use a variety of this fruit and it will work just as well. Here are some varieties I've used: roma tomatoes, grape tomatoes, plum tomatoes, cherry tomatoes, hot-house tomatoes, and more.

Nutrition

Serving: 4halves | Calories: 50kcal | Carbohydrates: 2g | Fat: 2g | Sodium: 51mg | Potassium: 145mg | Sugar: 1g | Vitamin A: 510IU | Vitamin C: 8.4mg | Calcium: 6mg | Iron: 0.2mg