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Baked Tomatoes with Parmesan and Oregano

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.

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.

Nutritional Facts
Servings3
Calories Per Serving104
Total Fat5g8%
Sugar4gN/A
Saturated3g16%
Cholesterol13mg4%
Protein8g16%
Carbs7g2%
Vitamin A93µg10%
Vitamin B120.2µg3.8%
Vitamin B60.1mg7.3%
Vitamin C17mg28%
Vitamin E1mg6%
Vitamin K29µg36%
Calcium284mg28%
Fiber3g11%
Folate (food)27µgN/A
Folate equivalent (total)27µg7%
Iron2mg9%
Magnesium30mg7%
Monounsaturated1gN/A
Niacin (B3)0.9mg4.6%
Phosphorus165mg24%
Polyunsaturated0.3gN/A
Potassium347mg10%
Riboflavin (B2)0.1mg6%
Sodium267mg11%
Zinc0.8mg5.4%