Venetian Baked Tomatoes

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on Tumblr

“Venice is like eating an entire box of chocolate liqueurs in one go.” ~Truman Capote

These make a nice first course or side dish.

~Venetian Baked Tomatoes~

8 medium, round tomatoes
5 slices crustless bread, cubed
1/4 cup extra virgin olive oil
1 tsp. salt
1 egg, beaten
1 garlic clove, minced
1 tsp. onion powder
2/3 cup freshly grated Parmesan cheese
fresh parsley and basil, chopped fine

Wash, dry and slice the tops off tomatoes. Scoop insides into a bowl. Place bread cubes into the bowl with the tomato insides. Add olive oil,salt, egg, garlic, and onion powder. Mix well. Add Parmesan cheese and combine. Dry the insides of the tomatoes well and sprinkle with a little salt and pepper. Fill with the sauce, finishing just above the top of each tomato. Sprinkle the parsley/basil mixture over the tops of filled tomatoes. Arrange on a baking sheet that has either been oiled or lined with parchment. Bake for 20 minutes at 350 degrees. Turn off the oven and allow the tomatoes to rest for another 5-10 minutes before removing. Serve warm.


You may enjoy these related posts:

  3 comments for “Venetian Baked Tomatoes

  1. Chantelle
    September 2, 2010 at 10:57 am

    I’m very excited about trying this! I just got a TON of tomatoes from my neighbor and was looking for some new tomato recipes to try out…what fantastic timing! Thank you very much – these sound yummy.

  2. admin
    September 2, 2010 at 4:40 pm

    You are so welcome! I think you’ll like this classic Italian recipe!

  3. December 8, 2010 at 7:09 am

    Thanks very much for that! My father recently harvested a garden full of tomatoes , and I found myself the proud owner of two or five buckets worth!

Leave a Reply

Your email address will not be published. Required fields are marked *