Baked Tomatoes
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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These herb-crusted baked tomatoes offer a vibrant and sophisticated way to enjoy seasonal produce. By topping juicy halved tomatoes with a savoury blend of homemade breadcrumbs, fragrant flat-leaf parsley, and salty capers, you create a dish that is both textural and deeply flavoured. The slow-baked crumb absorbs the tomatoes' natural juices while maintaining a satisfying crunch, making it an excellent addition to a Mediterranean-style spread.
As a versatile vegan side dish, these tomatoes pair beautifully with roasted vegetables or a crisp green salad. Because they are equally delicious served warm from the oven or at room temperature, they are ideal for effortless entertaining or a light summer lunch. This recipe relies on high-quality olive oil and fresh garlic to provide a rich, aromatic finish that highlights the sweetness of the fruit.
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Ingredients for Baked Tomatoes
1/2 loaf Italian bread (about 230g )
5 to 6 sprigs flat-leaf Italian parsley
1 medium clove garlic
1 tablespoon capers
1 teaspoon salt
45ml extra-virgin olive oil, or more as needed
2 large tomatoes or 4 small ones
How to make Baked Tomatoes
Preheat the oven to 121°C. 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.
Raise the oven temperature to 177°C on convection heat or to 191°C in an oven without convection heat.
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 240ml crumbs and reserve any extra for another use.
Finely chop enough parsley leaves to measure about 2 tablespoons . Peel and finely chop the garlic. Put the parsley, garlic, bread crumbs, capers, salt, and olive oil in a mixing bowl. Mix well until the ingredients are evenly distributed and the bread crumbs 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.
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 bread-crumb mixture, heaping it on top of each tomato half.
Bake until a brown crust forms, about 20 minutes. Serve hot or at room temperature.
Haftungsausschluss
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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16 Jan 2026 | Ursprünglich veröffentlicht
Verfasst von:
UK recipe editors
Peer-Review durch
UK recipe editors

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