Baked Tomatoes with Parmesan and Oregano Recipe
Daily Value: 5%
Sugar-Conscious, Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||26µg||7%|
|Fatty acids, total monounsaturated||1g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
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.
- 3 medium-sized tomatoes
- 1 small bunch oregano
- 2 ounces Parmesan, cut into small cubes
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 DetailsServings: 3
Special Designations: Nut-free, Vegetarian, Healthy
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