Baked Tomatoes with Parmesan and Oregano

Staff Writer
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.

3
Servings
104
Calories Per Serving
Deliver Ingredients

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.

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.

Nutritional Facts

Total Fat
5g
8%
Sugar
4g
N/A
Saturated Fat
3g
16%
Cholesterol
13mg
4%
Protein
8g
16%
Carbs
7g
2%
Vitamin A
93µg
10%
Vitamin B12
0.2µg
3.8%
Vitamin B6
0.1mg
7.3%
Vitamin C
17mg
28%
Vitamin E
1mg
6%
Vitamin K
29µg
36%
Calcium
284mg
28%
Fiber
3g
11%
Folate (food)
27µg
N/A
Folate equivalent (total)
27µg
7%
Iron
2mg
9%
Magnesium
30mg
7%
Monounsaturated
1g
N/A
Niacin (B3)
0.9mg
4.6%
Phosphorus
165mg
24%
Polyunsaturated
0.3g
N/A
Potassium
347mg
10%
Riboflavin (B2)
0.1mg
6%
Sodium
267mg
11%
Zinc
0.8mg
5.4%