**Roasted Tomatoes with Bread Crumbs: A Medley of Delightful Recipes**
Immerse yourself in a symphony of flavors with our comprehensive guide to roasted tomatoes with bread crumbs. This versatile dish offers a delightful array of recipes, each bursting with unique ingredients and captivating taste sensations. From classic Italian preparations to innovative culinary fusions, discover the perfect recipe to tantalize your palate. Whether you seek a simple yet satisfying appetizer or a hearty and flavorful main course, our collection will guide you through the culinary journey of roasted tomatoes with bread crumbs. Explore the tangy charm of sun-ripened tomatoes roasted to perfection, complemented by the crispy texture and nutty aroma of toasted bread crumbs. Indulge in the vibrant colors and irresistible aromas that will fill your kitchen as you create these delectable dishes.
ROASTED TOMATOES WITH PARMESAN-OREGANO BREADCRUMBS
Rich roasted tomatoes and flavorful crunchy topping combined make this a fantastic appetizer for your next gathering. Roma tomatoes, available year-round, are the featured variety and the perfect 2-bite size. Fresh oregano, garlic, Parmesan cheese and breadcrumbs sprinkled over the tomatoes provide wonderful and complex flavor. If you are having a crowd for a holiday meal, this 30-minute recipe makes a terrific side dish. If you have leftovers or just love the flavor, coarsely chop the roasted tomatoes and toss with cooked pasta. If you prefer your breadcrumbs very golden, consider broiling the tomatoes very briefly after they are done baking.
Categories Appetizers
Time 30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Line a small baking sheet with aluminum foil (or coat with cooking spray).
- Toss tomatoes with 1 teaspoon oil and salt on prepared pan; flip tomatoes so they are cut-side up.
- In a small bowl, combine breadcrumbs, garlic, oregano, pepper, cheese and remaining teaspoon oil; sprinkle breadcrumb mixture over tomatoes.
- Bake until breadcrumbs are golden and tomatoes are softened, about 20 minutes; remove to a serving platter and sprinkle with parsley. Yields 1 tomato half per serving.
Nutrition Facts : Calories 23 kcal
PARMESAN OVEN BAKED TOMATOES
Parmesan Oven Roasted Tomatoes are one of our favorite summer dish dishes! Ripe juicy garden tomatoes topped with a delicious garlicky parmesan crust and baked just until hot.
Provided by Holly Nilsson
Categories Side Dish
Time 15m
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Using a blender, food processor or Magic Bullet, process the bread into fresh breadcrumbs. (This took about 1 second in my Magic Bullet).
- In a small bowl, combine breadcrumbs, cheese, garlic, olive oil, herbs, salt and pepper. Toss until well mixed.
- Place sliced tomatoes in a shallow baking dish, season with salt & pepper. Top with breadcrumb mixture.
- Bake for 10-15 minutes or until crumbs are lightly browned. Be sure not to over bake so the tomatoes don't become mushy.
Nutrition Facts : Calories 53 kcal, Carbohydrate 3 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 72 mg, Sugar 1 g, ServingSize 1 serving
ROASTED TOMATO-BASIL SPAGHETTI WITH BREAD CRUMBS
This easy weeknight meal is perfect for summer nights when a quick, delicious dinner is a must.
Provided by Annalise Sandberg
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Set oven control to broil.
- In ungreased 13x9-inch (3-quart) baking dish, mix tomatoes, basil, garlic, 1 tablespoon of the olive oil and the salt. Roast with top of mixture 4 to 6 inches from heat 10 to 12 minutes, stirring occasionally, until tomatoes are softened and juices are bubbling.
- In small bowl, mix bread crumbs and 1 tablespoon of the olive oil. Sprinkle over tomatoes, and return to broiler about 2 minutes or until golden.
- Meanwhile, cook spaghetti as directed on package for minimum cook time (until al dente). Drain spaghetti, and drizzle with remaining 1 tablespoon olive oil. Spoon roasted tomatoes over spaghetti, and serve.
Nutrition Facts : Calories 660, Carbohydrate 113 g, Cholesterol 0 mg, Fat 2, Fiber 7 g, Protein 21 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 5 g, TransFat 0 g
JUICY TOMATOES WITH PARMESAN-OLIVE BREAD CRUMBS
This mouthwatering salad of ripe, juicy tomatoes is dressed with a quick, vinegary dressing and finished with cheesy, garlicky bread crumbs, which bring pizza flavors to this summery dish. The tomatoes are salted for seasoning, but also to make their sweet juices pool out, creating a saucy base. Made with a combination of Parmesan, olives, garlic, spices and citrus zest, the bread crumbs can be prepared one week in advance. (Store in an airtight container and "refresh" them by warming them in the oven or on a stove-top until crisp and fragrant. Make extra to go on caramelized zucchini pasta or even lemony shrimp and white bean stew) Serve the tomatoes as a grand appetizer, or as a light supper with grilled chicken or steak.
Provided by Christian Reynoso
Categories easy, quick, weeknight, salads and dressings, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 325 degrees. Slice larger tomatoes into ½-inch rounds or wedges, and cut smaller tomatoes in half and spread out on a serving platter or individual plates. Season them generously with salt and also black pepper, if you'd like.
- Tear the bread into small, 1-inch pieces, then pulse in a food processor until you have coarse crumbs.
- In a large bowl, combine the bread crumbs, cheese, olives, zest, fennel seeds and red-pepper flakes, if using. Finely grate the garlic into the bowl then add 2 tablespoons olive oil and toss everything together very well.
- Transfer the bread-crumb mixture to a sheet pan and place on a middle rack in the oven. Toast, stirring two or three times, until the crumbs are golden brown, the olives have shriveled slightly and your kitchen starts to smell a little like a pizzeria, 17 to 23 minutes. Let cool completely.
- To serve, drizzle the tomatoes with the vinegar followed by the remaining 4 tablespoons olive oil. Just before you're ready to serve, sprinkle the bread-crumb mixture over the top.
STUFFED TOMATOES
Steps:
- Preheat oven to 400 degrees F.
- Slice tomatoes in half horizontally and scoop out pulp and seeds. Salt insides and rest upside down on a sheet pan lined with a wire rack to extract juices, about 15 minutes. Meanwhile, in a medium bowl, mix together bread crumbs, garlic, basil, pepper, 1/4 cup of the grated Parmesan and oil. Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.
HALIBUT WITH OLIVE TARRAGON BREAD CRUMBS ON ROASTED TOMATO AND GARLIC COULIS
Steps:
- Preheat oven to 450°F.
- In a small bowl, combine bread crumb ingredients. Bread crumbs may be made 1 day ahead and chilled, covered.
- In a small bowl stir together mayonnaise and mustard. Arrange fish in a lightly oiled shallow baking pan and season with salt and pepper. Spread mayonnaise mixture evenly on top of fillets and pat bread crumbs evenly on top. Roast fillets in middle of oven until just cooked through, 7 to 10 minutes.
- Serve fillets on top of coulis.
- Lightly brush a shallow baking pan with additional oil and in it arrange tomatoes in one layer. Brush tomatoes with remaining tablespoon oil and season with salt and pepper. Wrap garlic tightly in foil and roast tomatoes and garlic in pan in middle of oven about 20 minutes, or until tomatoes are lightly browned and garlic is tender when pierced with a knife. Peel garlic and in a blender purée with tomatoes and vinegar until smooth, adding some water if coulis is too thick. Season coulis with salt and pepper. Coulis may be made 1 day ahead and chilled, covered.
- In a saucepan, heat coulis over low heat, thinning with more water if too thick, and season with salt and pepper. Keep coulis warm.
BASIL BAKED TOMATOES
This baked tomatoes recipe has been in our family for many years. My mother brought it with her when she came to the United States from Italy. When tomatoes are plentiful, this is a great way to serve them. -Mary Detzi, Wind Gap, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small skillet, saute garlic in oil for 1 minute. Add bread crumbs; cook and stir until lightly browned. Remove from the heat., Cut tomatoes in half widthwise. Place cut side up in an 8-in. square baking dish. Sprinkle with basil and pepper; top with bread crumb mixture. Bake at 325° for 15-20 minutes or until tomatoes are slightly softened.
Nutrition Facts : Calories 65 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 39mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.
PENNE WITH ROASTED CHERRY TOMATOES
This exquisitely simple recipe came to The Times in a 2001 article about Paola di Mauro, an Italian winemaker in Marina, a small town southeast of Rome. She was one of a band of cooks who helped distinguish "cucina casalinga," roughly translated as "housewives' cooking." From her humble kitchen, Ms. di Mauro mentored some of the best Italian chefs and restaurateurs in the United States, including Mario Batali, Lidia Bastianich, Piero Selvaggio and Tony May. Her recipe is easy and calls for just five ingredients - cherry tomatoes, olive oil, pecorino romano and penne pasta - but get your hands on the best ingredients you can afford. Ms. di Mauro intended this to serve four as a first course, but if you're making this for dinner, double the recipe.
Provided by Amanda Hesser
Categories dinner, pastas, main course
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Line bottom of casserole dish with cherry tomatoes in a single layer, halved side up. Pour oil on top, season with salt and pepper. Sprinkle cheese and bread crumbs on top. Bake until tomatoes have wilted, about 20 minutes.
- Meanwhile, bring a large pot of water to a boil. Season with enough sea salt so that water tastes mildly of salt. When tomatoes are just about done, add penne to water and cook until al dente (it should be pliable, but still firm in center). Scoop out about a cup of pasta water and reserve. Drain pasta and add to casserole. Fold tomatoes and pasta together, adding another 2 to 3 tablespoons olive oil, to coat. Taste and adjust seasoning. If it is dry, add a little reserved pasta water. Serve, passing more grated cheese at the table.
Nutrition Facts : @context http, Calories 525, UnsaturatedFat 24 grams, Carbohydrate 52 grams, Fat 30 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 493 milligrams, Sugar 5 grams
TOMATES FARCIES (STUFFED TOMATOES)
A simple mixture of bread crumbs and herbs is all you need to make these Provençal baked stuffed tomatoes. Serve them with nearly any summer meal, even for breakfast alongside fried eggs.
Provided by David Tanis
Categories breakfast, brunch, vegetables, appetizer, side dish
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. With a paring knife, core tomatoes. Use a teaspoon to scoop out the center of each tomato. Season tomatoes with salt and pepper and place in a baking dish.
- Mix together bread crumbs, garlic, parsley, basil, thyme, cheese and red pepper, if using. Put 2 to 3 tablespoons of bread-crumb mixture in the hollow of each tomato.
- Bake 30 minutes, until bread-crumb mixture is nicely browned and tomatoes are soft. Let cool slightly before serving.
Nutrition Facts : @context http, Calories 92, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 2 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 332 milligrams, Sugar 4 grams
Tips:
- Selecting the Right Tomatoes: Choose ripe, firm, and flavorful tomatoes for the best results. Look for varieties like Roma, Campari, or cherry tomatoes.
- Roasting Temperature and Time: Roast the tomatoes at a high temperature (400°F or 200°C) for a shorter duration (20-25 minutes) to achieve caramelized edges and a juicy interior.
- Adding Flavor: Enhance the taste of the roasted tomatoes by seasoning them with salt, pepper, garlic, herbs (such as basil, oregano, or thyme), and a drizzle of olive oil before roasting.
- Using Breadcrumbs: Opt for fresh breadcrumbs for a crispy texture. You can make your own by toasting bread and then pulsing it in a food processor or blender.
- Combining Breadcrumbs and Tomatoes: Mix the roasted tomatoes with the breadcrumbs, ensuring an even distribution. This combination provides a delicious and textural contrast to the soft tomatoes.
Conclusion:
Roasted tomatoes with breadcrumbs is a simple yet flavorful dish that showcases the natural sweetness of tomatoes. By following these tips, you can create a dish that is both visually appealing and bursting with flavor. Serve it as a side dish, appetizer, or even as a topping for salads, pizzas, or pasta dishes. Enjoy this delectable combination of roasted tomatoes and crispy breadcrumbs!
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