Tomatoes are concentrated with vitamins and minerals. Including potassium, phosphorous, and calcium. They also contain an antioxidant called lycopene. And lycopene has been associated with lowering your risk of heart disease and cancer. Tomatoes are also a good source of vitamin C, folate, and vitamin K.
Roasted tomatoes are a good starter recipe to try if you just starting to learn how to cook and try new recipes. The trick to this recipe is cutting the cone shape out of the center of the tomato. Or, cutting the core out of the tomato. If you have never cored a tomato before, here is a short helpful video to watch. Roasted tomatoes can be served as an appetizer or a side dish. Here is another easy side dish with tomatoes to try after this tasty recipe!
- 5 medium tomato
- 1 tbsp butter melted
- 1/2 cup breadcrumbs panko
- 3 tbsp parsley chopped
- 1 tbsp parmesan cheese
- salt and pepper
- Preheat oven to 400°F.
- Cut very small slice of tomato off the bottom so that it will stand. Cut cone shape out of tomato top and discard. Place tomatoes on oiled baking sheet, and sprinkle with salt and pepper.
- In a small bowl, mix butter with breadcrumbs, parsley, Parmesan, and salt and pepper to taste. Divide breadcrumb mixture evenly among tops of tomatoes, press gently to help it stay put. Cover loosely with aluminum foil and bake for 20 minutes.
- Remove foil and continue to bake for 15-20 minutes until tops are golden brown. Serve immediately.
Nutrition info is an estimate and may contain errors.
An award winning recipe developer, Dietitian Kaitlin’s mission is to empower others to reach their health goals by encouraging them to get back into the kitchen. Co-author of Nourished: 10 Ingredients to Happy, Healthy Eating and Cooking with Diabetes.