Baked Tomatoes Romano
Baked Tomatoes Romano is a mouthwatering side dish that's perfect for holidays or company. Tomatoes are flavored with bread crumbs, oregano, parsley, garlic and olive oil. The combination is savory and so scrumptious. This easy recipe is a great way to use up garden tomatoes and pairs nicely with just about any kind of entree. If you enjoy tomatoes, you'll love this favorite Italian way to make them.
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
- 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
NOTE: You can eliminate the step of “sweating the tomatoes”, but it really helps if the tomatoes are juicy to do this step so the casserole is not overrun with juice after baking.
Recipe adapted from All Recipes.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 84kcalCarbohydrates: 8gProtein: 4gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 7mgSodium: 215mgPotassium: 227mgFiber: 2gSugar: 3gVitamin A: 200IUVitamin C: 11.6mgCalcium: 10mgIron: 0.4mg
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