This time of year, our kitchen counter is bursting with a variety of organic tomatoes. Whether from our CSA, the grocery store, or our local produce stand, tomatoes are the ultimate sign that summer has arrived. One of my favorite ways to use ripe Roma tomatoes is to halve them, top them with a mixture of briny olives, breadcrumbs, and fresh herbs and bake them until tender. Try a variety of fresh herbs here—anything from mint, basil, tarragon or even just fresh parsley will work very well. I invite you to welcome summertime with my delectable Baked Tomatoes with Olives and Herbs.
(To view this recipe, click on the blue title of the blog post above*)
Baked Tomatoes with Olives & Herbs
Ingredients:
- 4 Roma tomatoes, halved lengthwise
- Extra virgin olive oil
- Salt and pepper
- ½ cup whole wheat breadcrumbs
- ¼ cup pitted kalamata olives, chopped
- 2 Tablespoons chopped fresh mint (basil or tarragon would also work here)
Directions:
- Preheat the oven to 375 degrees. Line a small baking sheet with either foil or parchment paper. Place the halved tomatoes on the baking sheet, drizzle with a touch of oil and season each with a pinch of salt and pepper.
- In a small mixing bowl combine the breadcrumbs, chopped olives, and chopped herbs along with a tablespoon of olive oil. Top each seasoned tomato half with some of this mixture. Bake the tomatoes for 25 minutes in the preheated oven. Serve over greens if desired.
Tagged: baked tomatoes, breadcrumbs, fresh herbs, fresh mint, Kalamata olives, mint, roma tomatoes, side dish, tomatoes, vegetarian
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