Best 6 Basil Baked Tomatoes Recipes

BASIL BAKED TOMATOES

Steps:

• In a small skillet, saute garlic in oil for 1 minute. Add bread crumbs; cook and stir until lightly browned. Remove from the heat., Cut tomatoes in half widthwise. Place cut side up in an 8-in. square baking dish. Sprinkle with basil and pepper; top with bread crumb mixture. Bake at 325° for 15-20 minutes or until tomatoes are slightly softened.

BECKY'S BAKED TOMATOES WITH BASIL AND PARMESAN

Steps:

• Preheat the oven to 350°F.
• Put the tomatoes in a nonstick baking dish, cut sides up.
• Combine the herbs, bread crumbs, cheese, garlic, salt, pepper, and oil in a small bowl.
• Sprinkle each tomato with an equal portion of the mixture.
• Bake for 30 minutes or until crusty.
• Tomatoes will be soft yet hold their shape.

EGGS BAKED IN TOMATOES WITH PROSCIUTTO & BASIL

Steps:

• Preheat the oven to 350.
• Remove the tomato tops with a sharp knife. Scoop out the seeds with a teaspoon and discard, them place the tomatoes upside-down on paper towel for about 15 minutes to drain.
• Smash the basil with a pinch of salt with a mortar and pestle until it becomes a paste, then add a little extra virgin olive oil to loosen it. Season with black pepper and smear the oil inside the tomatoes.
• Wrap a slice of prosciutto or pancetta around each tomato and secure with a toothpick.
• Place the tomatoes on a greased baking tray or in an ovenproof fry pan and cook in the oven for 15 minutes until the tomatoes soften slightly and the prosciutto is beginning to crisp around the edges.
• Remove the tomatoes from the oven and carefully break an egg into each one. Bake for about 5 minutes or until the eggs are cooked but the yolks are still runny.
• Scatter with extra basil and serve immediately with toast soldiers.

POLENTA BAKED WITH TOMATOES, CORN AND BASIL

Steps:

• Make the polenta: Lightly oil a 9 by 13-inch pan and set aside. Bring water to a rapid boil in a large saucepan. Add salt, then vigorously whisk in the cornmeal. Reduce the heat and cook at a low boil for about 20 minutes, stirring frequently, until the grains have opened up and the polenta is smooth. Remove the pan from the heat. Stir in the pepper, a few pinches of cayenne, the butter and the cheese. Pour the hot polenta into the baking dish and set aside to cool. Cut into 12 squares, then cut each square into two triangles. Make about 2 cups of fresh tomato sauce. Assembly: Make the polenta, and while it is cooking, make the sauce. Heat the butter in a large skillet and add the corn. Saute over medium heat for 10 minutes, until the corn is tender; season with 1/4 teaspoon salt. While the corn is cooking, cut the tomatoes into large pieces - you should have about 11/2 cups. Marinate the tomatoes in the olive oil with 1/4 teaspoon salt and a few pinches of pepper. Cool the corn and toss with the tomatoes, the basil and the chilies. Add salt and pepper to taste. Preheat the oven to 375 degrees. Pour the sauce into the bottom of a 9 by 13-inch baking dish. Arrange the polenta triangles upright in rows across the width of the dish, overlapping the triangles slightly. Use all of the polenta. Spoon the vegetables into the spaces between the polenta trianges, separating the rows as you go. Sprinkle with cheese. Cover and bake for 25 minutes, then uncover and bake for 10 minutes more, until the gratin in bubbly. Sprinkle with a little fresh basil for garnish, if desired.

BAKED CHICKEN WITH FRESH TOMATOES AND BASIL

Steps:

• 1. Preheat Oven 350 degrees: Clean and pat dry the chicken thighs. Combine in a bowl all of the ingredients for the tomato and basil topping and set aside. Combine in a small bowl the rub and set aside. Place the chicken in a baking pan and rub the rub on each thigh. Top with the tomato and basil topping and place in the oven. Bake 50-55 minutes or until juices run clear.

BAKED CHICKEN WITH FRESH TOMATOES AND BASIL RECIPE - (4.4/5)

Steps:

• Preheat Oven 350 degrees: Clean and pat dry the chicken thighs. Combine in a bowl all of the ingredients for the tomato and basil topping and set aside. Combine in a small bowl the rub and set aside. Place the chicken in a baking pan and rub the rub on each thigh. Top with the tomato and basil topping and place in the oven. Bake 50-55 minutes or until juices run clear.