Baked Tomatoes with Parmesan and Oregano

Baked Tomatoes with Parmesan and Oregano
Staff Writer
Baked Tomatoes with Parmesan and Oregano

Nina Fomufod

Baked Tomatoes with Parmesan and Oregano

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.

3
Servings
49
Calories Per Serving
Deliver Ingredients

Ingredients

  • medium-sized tomatoes
  • 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.

Nutritional Facts

Total Fat
3g
4%
Saturated Fat
1g
4%
Cholesterol
16mg
5%
Protein
5g
11%
Calcium, Ca
3mg
0%
Folate, total
1µg
0%
Magnesium, Mg
4mg
1%
Niacin
1mg
7%
Phosphorus, P
38mg
5%
Selenium, Se
5µg
9%
Sodium, Na
10mg
1%
Water
10g
0%
Zinc, Zn
1mg
13%

Tomato Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Tomato Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.