Tested till perfect Baked Tomatoes

Baked Tomatoes

This easy side dish makes a nice addition to many breakfasts, such as scrambled eggs and Smoked Fish Hash. If you like, use small tomatoes cut in half.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2009

Recipe2 out of 5 based on 5 ratings.
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  • 6 6ripe tomatotomatoes, (about 3 lb/1.5 kg)
  • 1/4 cup 1/4cupsoftened butter
  • 1 1minced clove of garlic
  • 1 tbsp 1tbspchopped fresh parsley
  • 1 dash 1dashWorcestershire sauce
  • 1 pinch 1pincheach of salt and pepper
  • 1 cup 1cupfresh bread crumbs
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1-   Slice tops off stem ends of tomatoes; scoop out about 1 tbsp (15 mL) of the flesh from each.

  In small bowl, mash together butter, garlic, chopped parsley, Worcestershire sauce, salt and pepper; spoon half into hollows of tomatoes.

  Melt remaining butter mixture; toss with bread crumbs. Divide among tomatoes. Bake in 8-inch (2 L) square glass baking dish in 425°F (220°C) oven until tomatoes are softened and bread crumbs are golden, 25 to 30 minutes.

Nutritional Information Per serving: about

cal 108 pro 2g total fat 8g sat. fat 5g
carb 8g fibre 2g chol 20mg sodium 99mg

% RDI:

calcium 2 iron 4 vit A 16 vit C 23
folate 9
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