Baked Tomatoes with Parmesan and Oregano Recipe


Nutrition

Cal/Serving: 104
Daily Value: 5%
Servings: 3

Sugar-Conscious, Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat5g8%
Saturated3g16%
Carbs7g2%
Fiber3g11%
Sugars4g0%
Protein8g16%
Cholesterol13mg4%
Sodium310mg13%
Calcium281mg28%
Magnesium29mg7%
Potassium344mg10%
Iron2mg8%
Zinc1mg5%
Vitamin A1220IU24%
Vitamin C17mg28%
Thiamin (B1)0mg3%
Riboflavin (B2)0mg5%
Niacin (B3)1mg5%
Vitamin B60mg7%
Folic Acid (B9)26µg7%
Vitamin B120µg4%
Vitamin D0µg0%
Vitamin E1mg6%
Vitamin K27µg34%
Fatty acids, total monounsaturated1g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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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.

INGREDIENTS

  • 3 medium-sized tomatoes
  • 1 small bunch oregano
  • 2 ounces Parmesan, cut into small cubes

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.

Recipe Details

Servings: 3
Special Designations: Nut-free, Vegetarian, Healthy

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