Baked Tomatoes Romano
Baked Tomatoes Romano is a mouthwatering side dish that’s wonderful for company or holiday dinners. And if you’re one of those folks like me who enjoy cooking for regular family dinners, this is a great way to use tomatoes and get your kids to enjoy them. The tomatoes are made with breadcrumbs and Romano cheese and have some oregano, fresh parsley and garlic thrown in for seasoning to flavor them. All in all, an excellent recipe.
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We had several families over for dinner in April. I decided to make my Mom’s Pot Roast Dinner and served it with Pineapple Casserole and Baked Tomatoes Romano. Others brought homemade bread, salad and dessert. I had made the Pineapple Casserole a few weeks before hand and loved it so much I made it again for this group. Everyone loved it. They also really enjoyed these tomatoes.
I have a lot of tomato casserole recipes since tomatoes are one of my favorite vegetables. (Actually it’s a fruit, but whatever!) Those include: Cherry Tomato Cobbler, Zucchini and Tomato Parmesan Casserole, Escalloped Tomatoes, and Scalloped Tomatoes. I also have several recipes with baked tomatoes like: Skinny Roasted Vine-Ripe Tomatoes, Roasted Italian Tomatoes, Baked Parmesan Tomatoes, and Four Cheese Italian Tomatoes.
You can never have too many Tomato Casserole recipes since they pair so nicely with just about any kind of entree. Baked Tomatoes Romano proved to be just as delightful as these other recipes and very well received. This is a really easy casserole to whip up for any occasion.
One thing I did that helps ensure that you don’t have the tomatoes cook down and water the casserole is this: I placed the tomato slices on paper towels and salted them. I allowed them to “sweat” an hour or so before using in this dish. That way the tomatoes don’t break down so much and you find the whole dish swimming in watery tomato juice. It’s a great cooking tip for any time you plan on baking tomatoes in casserole form. Some tomatoes are juicier than others so you may not need to do this step if you have those that are not excessively juicy.
Baked Tomatoes Romano is just delightful. I highly recommend you give this casserole a try. It’s one of those recipes where you can add a little more of this or that to stretch the side dish to include more people. Like I said, just delightful. 🙂
Baked Tomatoes Romano is a fantastic side dish, especially for company or holiday meals.
The ingredients are easy to find any time of the year and taste wonderfully.
I served this delightful side dish with Mom’s Pot Roast and a Pineapple Casserole. All were so mouthwatering.
Here’s what I did.
I used these ingredients.
You can skip the step of “sweating” the tomatoes if you don’t have time. But if you do, slice the tomatoes and place on paper towels. Salt generously and allow to sit out on your counter one to two hours. Some tomatoes are juicier than others and will totally fill the towels with liquid. Others not so much.
Spray a baking dish with olive oil cooking spray. Place a row of tomatoes in the casserole dish.
Sprinkle with Romano cheese.
Add bread crumbs.
Now sprinkle the tomatoes with parsley, oregano, finely minced garlic, salt and pepper.
Repeat the rows twice. Add tomatoes.
Add Romano Cheese.
Add bread crumbs, parsley, oregano, garlic, salt and pepper.
Repeat layers one more time if you have that many tomato slices left. Drizzle with olive oil.
Here, the olive oil has been drizzled over top of the casserole.
Bake at 350 degrees for 40-45 minutes until cheese melts and is lightly toasted.
Sprinkle a little fresh parsley over top, if desired. Serve with your favorite main dish entree.
If you have an abundance of garden tomatoes, this is a fantastic way to serve them.
I served these tomatoes with Mom’s Pot Roast and Pineapple Casserole. Everything was so savory and delicious.
Here’s the recipe.
BAKED TOMATOES ROMANO
(Recipe adapted from All Recipes, Baked Tomatoes Oregano)
Baked Tomatoes Romano
Equipment
- 1 2 oe 3 quart casserole dish
- 1 sharp knife to cut vegetables
- measuring cups
- measuring spoons
Ingredients
- 5 or 6 large ripe tomatoes cut 1/4-inch thick
- 2/3 cup Romano cheese grated
- 1/2 cup seasoned Italian-style bread crumbs or less, if desired
- 1 clove garlic finely minced
- 2 sprigs fresh parsley finely minced
- 1/2 tsp. Salt and pepper to taste
- 1/2 tsp. dried oregano (or about 1 tbsp. fresh oregano, finely minced)
- 1 1/2 tbsp. olive oil
Instructions
- Preheat oven to 350°.
- Spray an oval baking dish with olive oil cooking spray.
- Set aside.
- Cut tomatoes into ¼-inch slices.
- Place on paper towels and sprinkle each tomato slice lightly with salt.
- Allow the tomatoes to “sweat” for 1 to 2 hours.
- Layer tomato slices in baking dish.
- Sprinkle with Romano cheese, bread crumbs, garlic, parsley, salt, pepper and oregano.
- If necessary, make two or three layers of tomatoes with seasonings and other ingredients.
- Drizzle with olive oil.
- Bake for 40-45 minutes or until cheese melts and is lightly toasted.
Notes
Recipe adapted from All Recipes.
© Can’t Stay Out of the Kitchen
Nutrition
Oregano, parsley, garlic and Romano cheese make these tomatoes something special.
These wonderful tomatoes are amazing served with Mom’s Pot Roast and a Pineapple Casserole. Yum.
This is a great side dish for potlucks and family gatherings.
You may also enjoy these delicious recipes!
Baked Tomatoes Romano
Equipment
- 1 2 oe 3 quart casserole dish
- 1 sharp knife to cut vegetables
- measuring cups
- measuring spoons
Ingredients
- 5 or 6 large ripe tomatoes cut 1/4-inch thick
- 2/3 cup Romano cheese grated
- 1/2 cup seasoned Italian-style bread crumbs or less, if desired
- 1 clove garlic finely minced
- 2 sprigs fresh parsley finely minced
- 1/2 tsp. Salt and pepper to taste
- 1/2 tsp. dried oregano (or about 1 tbsp. fresh oregano, finely minced)
- 1 1/2 tbsp. olive oil
Instructions
- Preheat oven to 350°.
- Spray an oval baking dish with olive oil cooking spray.
- Set aside.
- Cut tomatoes into ¼-inch slices.
- Place on paper towels and sprinkle each tomato slice lightly with salt.
- Allow the tomatoes to “sweat” for 1 to 2 hours.
- Layer tomato slices in baking dish.
- Sprinkle with Romano cheese, bread crumbs, garlic, parsley, salt, pepper and oregano.
- If necessary, make two or three layers of tomatoes with seasonings and other ingredients.
- Drizzle with olive oil.
- Bake for 40-45 minutes or until cheese melts and is lightly toasted.
6 Comments
bubble shooter
August 2, 2022 at 3:14 am
My recipe was based on this. High-quality olive oil and an aleppo pepper are the crucial ingredients in this cuisine.
Teresa
August 3, 2022 at 8:45 am
Right.
cookie clicker
July 31, 2022 at 10:36 pm
This is what I used to make mine. The key to this dish is the use of high-quality olive oil and an aleppo pepper.
Teresa
August 3, 2022 at 8:44 am
Thanks for the tip.
Melik from Paris
July 29, 2022 at 1:23 am
The pictures look really good. When I was growing up in France, my mom would cook these all the time. After I moved to the US, I completely forgot about them, since it seemed nobody cared for them.
Now that I have children of my own, I can finally pass it on and your recipe will do just that, so thank you.
Mélik
Teresa
July 29, 2022 at 9:09 am
Hope you enjoy them. We found them really delicious!