Baked Tomatoes with Parmesan and Oregano

Baked Tomatoes with Parmesan and Oregano
Nina Fomufod

This baked appetizer is easy and healthy — and for those with fancy plates or bowls, it can be really pretty, too.

The fresh oregano is key in this recipe, so don’t be lazy and use the dried stuff. Feel free to swap in salted mozzarella for a more gooey filling.

After you pop the tomatoes in the oven to bake, you will have plenty of time to tend to more complicated dishes or last-minute details.

Click here to see 11 Easy Appetizer Recipes.

Directions

Preheat the oven to 350 degrees.

Slice the top off each tomato, and scoop out the insides. Stuff the cavity with the oregano and Parmesan. Place the tomatoes on the baking sheet. Bake until the cheese begins to brown, about 25 minutes. Remove from the oven and serve.

Nutrition

Calories per serving:

104 calories

Dietary restrictions:

Sugar Conscious, Vegetarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

5%

Servings:

3
  • Fat 16g 24%
  • Carbs 22g 7%
  • Saturated 10g 48%
  • Fiber 8g 32%
  • Sugars 11g
  • Protein 24g 49%
  • Cholesterol 39mg 13%
  • Sodium 929mg 39%
  • Calcium 842mg 84%
  • Magnesium 88mg 22%
  • Potassium 1,033mg 30%
  • Iron 5mg 25%
  • Zinc 2mg 16%
  • Phosphorus 494mg 71%
  • Vitamin A 3,659IU 73%
  • Vitamin C 51mg 85%
  • Thiamin (B1) 0mg 9%
  • Riboflavin (B2) 0mg 16%
  • Niacin (B3) 3mg 14%
  • Vitamin B6 0mg 22%
  • Folic Acid (B9) 79µg 20%
  • Vitamin B12 1µg 11%
  • Vitamin D 0µg 0%
  • Vitamin E 4mg 18%
  • Vitamin K 82µg 103%
  • Fatty acids, total monounsaturated 4g
  • Fatty acids, total polyunsaturated 1g
See detailed nutritional info Have a question about nutritional data? Let us know.

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