Baked Tomatoes with Parsley

Serving Size: 10

Baking tomatoes concentrates their flavor for a more intense tomato taste, plus it makes them more nutritious! This great side dish pairs wonderfully with steak, chicken, seafood, or pasta. Note: This recipe requires 2 sheet pans or 2 baking dishes for 7-10 servings.

Recipe by: Mayumi Tavalero

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook50

Passive0

Total Time1 5

Recipe Serving Size10

Cooking Tools Required

Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Sharp Knives

Ingredients

4 1/2 pound Roma tomato about 20 small
6 tablespoon Italian parsley (flatleaf) finely chopped
2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
6 tablespoon extra virgin olive oil

Instructions

Preheat oven to 350 degrees.
Wash tomatoes and cut them in half lengthwise.
Select a baking dish(es) that can accommodate all the tomato halves or use 2 parchment-lined baking sheets. Place tomato halves cut-side up and sprinkle with parsley, salt and pepper. Drizzle the olive oil on top.
Place baking dish(es) in the uppermost rack of the oven and bake for 50 minutes. The skins and the sides of the baking dish will be a bit charred and the tomatoes will have shrunk to about half their original size. Serve warm, room temperature, or chilled.

Reheating Instructions

Heat in microwave on medium power until heated through.

Nutrition