Mom’s Baked Tomatoes

Until just a few months ago, I’ve had a pretty irrational FEAR of tomatoes. I hated…. HATED raw tomatoes to the point where they actually physically disgusted me.  This past fall, I tried a grape tomato in a salad one night when I was out to dinner and I’ve been cured ever since.

A few weeks ago, Dave and I traveled to Baltimore to visit our friend, who took us to the best farmers market ever (more on that soon!).  We brought home the sweetest, juciest, biggest, most flavorful tomatoes EVER.  We’ve been eating them in salads, pasta, eggs, and even plain.  They are the best tomatoes I’ve ever had.  They are what a tomato should be.

Although it felt wrong to cook these special toms, I just had to have my Mom make her famous Baked Tomatoes… something I’ve missed out on my entire life!  They were so fabulous.

Check out the color on these babies!

Put them large cut side-up on a baking sheet in foil (so the cheese doesn’t burn on your sheet!

Mom’s Baked Tomatoes

A Recipe by:  It’s Good to be the Cook’s Mom
2 Tomatoes
Spray Butter or Oil
Salt & Pepper 
2 Tablespoons Seasoned Breadcrumbs
2 Tablespoons Shredded Cheese (any type)
1 Tablespoon Parmesan Cheese
1.  Slice off the top and bottom (where the stem was) of the tomato, without removing very much.  This is just to create a flat surface.  Now slice each tomato in half, by width.  Stick the tomatoes, large cut-side up on a foil lined baking sheet.
2.  Season the tomatoes with salt & pepper.  Spread 1 Tablespoon of bread crumbs onto the top of the tomato.  Lightly spray the breadcrumbs with the oil or butter.  You don’t need much.  Now, spread the shredded cheese ontop, then the parmesan cheese.  Season again.
3.  Stick them into an oven preheated to 400 degrees.  Bake until lightly browned ontop.  
4.  Let cool before you eat them.  They’re going to be super hot inside!


…and After! YUM!

5 thoughts on “Mom’s Baked Tomatoes

  1. I made these tonight- they were delicious and a huge hit with my husband and my oldest daughter. I used panko bread crumbs ( since they are dairy free) and added garlic and seasoned salt. And I used Veggie shreds cheddar cheez and omitted the parm. Still amazing! Thanks so much for the recipe!

    • YAY! I’m so excited you guys liked them. Although it’s more of a pain, you could always make them with smaller campari tomatoes if you can’t find any GOOD bigger ones. Hope all is well Steph!

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