Baked Tomatoes with a Garlicky Breadcrumb Crust

Baked Tomatoes with a Garlicky Breadcrumb Crust

Baked Tomatoes - but these are pretty darned special! Super easy and fast, too.

Would a tomato by any other name still taste as wonderful? How about a “pomme d’amour”? I hafta admit, the French name seems to inspire a bit more lustfulness than our simple “tomato” does. And Tomatoes Provencal seems just a bit more romantic than Baked Tomato with a Garlicky Breadcrumb Crust!

Baked Tomatoes with a Garlicky Breadcrumb Crust

Baked Tomatoes with a Garlicky Breadcrumb Crust

No matter what they’re called, these wanton little tender, juicy tomatoes sprinkled with a crunchy garlicky topping are sure to inspire some lust at your table. You’ll be seduced by the way the tomato flavor concentrates and by the crunchy, scrumptious topping. And best of all, they could hardly be easier.

So easy, you hardly need a recipe – frankly, the “recipe” can be used as a guideline. Ad lib, vary your herbs, use butter instead of olive oil, mess around with the cheese. You can’t go wrong! I do prefer a home-made breadcrumb rather than store bought…it really does “make” the tomato, but any breadcrumb will still be delish.

Baked Tomatoes with a Garlicky Breadcrumb Crust

Baked Tomatoes with a Garlicky Breadcrumb Crust

Normally, I use larger tomatoes, but when I made these, we had a ton of these smaller tomatoes from the garden; I just cooked them for a little less time than the recipe called for and ran them under the broiler for a quick minute to brown the topping.

Of course, if you don’t have garden tomatoes, let the price be your guide – often the tomatoes on sale are going to be your best bet – and while you’ll want to pick the type that looks great, baking like this concentrates the flavor and improves even a tomato that’s less than stellar.

Baked Tomatoes with a Garlicky Breadcrumb Crust

Baked Tomatoes with a Garlicky Breadcrumb Crust

Baked Tomatoes with Garlicky Breadcrumb Crust

  • Servings: 4-6
  • Difficulty: easy
  • Print

  • 4 ripe medium-sized tomatoes or 8 smaller
  • 2 tablespoons olive oil, plus more for drizzling
  • 3/4 cup toasted breadcrumbs
  • 1/4 cup grated Parmesan or other hard cheese of choice
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon of chiffonade basil
  • 2 cloves garlic, crushed then minced
  • Pinch red pepper flakes
  • Salt & Pepper to taste

Preheat the oven to 450 degrees F.

Slice the tomatoes from core to core. Remove the seeds, hulls and juice. Turn cut side down to drain while you prepare the topping.

Combine the 2 tablespoons olive oil, breadcrumbs, Parmesan, parsley, basil, garlic, red pepper flakes and salt and pepper in a small mixing bowl. Place tomatoes cut side up in a shallow casserole dish just large enough to hold them. Fill the tomatoes with the mixture.

Bake for about 20 minutes until tomatoes are tender and showing just a bit of shriveling along the top edges. If not adequately browned, turn the broiler until the crumb topping is golden and crunchy. Drizzle lightly with olive oil before serving.

from the kitchen of

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 197
% Daily Value *
Total Fat 11 g 17 %
Saturated Fat 1 g 7 %
Monounsaturated Fat 6 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 381 mg 16 %
Potassium 260 mg 7 %
Total Carbohydrate 20 g 7 %
Dietary Fiber 2 g 8 %
Sugars 4 g
Protein 6 g 11 %
Vitamin A 4 %
Vitamin C 20 %
Calcium 7 %
Iron 12 %

I’ll be taking this over to Angie’s Fiesta Friday #137, hosted this week by Loretta @ Safari of the Mind and Natalie @ Kitchen, Uncorked as well as Saucy Saturdays – they’re such a great group of bloggers!

21 thoughts on “Baked Tomatoes with a Garlicky Breadcrumb Crust

  1. Your description sounds sexy and lustful 🙂 Love fresh garden tomatoes, and I love your recipe with all the herbs and garlic. I’m sure the breadcrumbs gave it a lovely crunch. Thanks for bringing your baked tomatoes to Fiesta Friday. Enjoy the rest of your weekend 🙂

  2. It is hard to go wrong with a garden fresh tomato. We sometimes grill them with a bit of cheese and then served them on a basil leaf. I need to give these a go sometime too. Our tomato plants are starting to peter out though.. at this stage in the season that is both sad and a relief! 😉

  3. We still have a glut of tomatoes here in SW France, I have Mae sauces and ratatouille for the freezer, we have eaten them at every meal and eaten them as snacks whilst in the vegetable garden, but I have never thought to cook them like this, thank you, I shall be making this tonight!

  4. You and me both got stuck with small tomatoes this year. I just used up six pounds of them on canned salsa. It froze the past two nights so we’ve had the plants covered, but now have more ripe ones to use up. I’ll have to make some of these, for sure!

    • Oh! And wasn’t it you that had failed radishes??? Mine did the same thing this year. Huge stalks, and just skinny roots with no radishes and thew them all in the compost. I am certain it was overwatering, as they were in my raised flower bed that got more water than the other plants.

      • These were an early variety and they were prolific. Wish I could remember what they were, lol!! I think they might have been Tom Thumb…We’re getting my Dad’s Big Boys now. It was all our peppers I killed off, all but one habanero that still hasn’t produced…it was really a hellaciously hot summer!!

    • Oh my gosh – it can freeze early in MN but rarely does…I lived in the mts. in Colorado for a few years. And then in the western burbs of Denver – it was always very unpredictable, Today in Mn it’s pleasantly cool…

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