Baked Tomatoes

There comes a time in summer when all the fresh sliced tomatoes, tomato salads, tomatoes eaten like apples gets old. But, tomato season runs all too fast to turn up the fresh, wonderful, farmer’s market tomatoes.  Time to add something else to the mix…like baked tomatoes. This recipe works perfectly with the overripe tomatoes as well as the not quite ripe tomatoes.

Baked Tomatoes

4 large tomatoes
Salt and pepper
1 Tablespoon minced onion
2 tablespoons each fresh chopped basil and dill
1 teaspoon celery seed
1/2 cup bread crumbs
4 teaspoons butter

Remove stem ends from tomatoes without cutting flesh. Cut tomatoes in half horizontally. Set cut-side-up in a shallow baking dish or casserole. Sprinkle with salt, pepper, onion, herbs, toasted bread crumbs. Dot with butter. Bake at 400 for 15 minutes. Makes 4 servings.


  1. I really like baked tomatoes. I think of them as being kind of old fashioned, seems like you don’t hear much about them anymore. I like to sprinkle parm. cheese on top of the crumbs.

  2. I’m going to try this as soon as I hit the local farm and get some tomatoes. It sounds absolutely delicious. I love tomato sandwiches. Just toasted bread, little mayo, salt and sliced tomatoes.

  3. Yay Em! Let me know how you like them.

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