Best 3 Fresh Tomato Bake Recipes

In the realm of culinary delights, few dishes can match the allure of a freshly baked tomato. With its vibrant colors, tantalizing aromas, and mouthwatering flavors, it's no wonder that this versatile ingredient has captured the hearts of food enthusiasts worldwide. Whether you're seeking a delectable appetizer, a hearty main course, or a refreshing side dish, the possibilities are endless when it comes to cooking with fresh tomatoes.

Check out the recipes below so you can choose the best recipe for yourself!

FRESH TOMATO BAKE

Fresh Tomato Bake image

Good recipe to use up your end-of-the-summer glut of tomatoes. The first time I made this I was skeptical about the amount of bread crumbs, but it worked - the bread crumbs become almost like a sauce from soaking up the tomato juices. I found this recipe in Too Many Tomatoes by Burrows and Myers.

Provided by Hey Jude

Categories Onions

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

8 medium tomatoes, peeled and quartered
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon sugar
1/2 teaspoon dry mustard
2 tablespoons butter
2 large onions, sliced
2 1/2 cups fresh breadcrumbs
6 tablespoons butter, melted
1/4 cup freshly grated parmesan cheese

Steps:

Mix well the tomatoes, salt, pepper, sugar and dry mustard.
Saute the onions in the 2 T of butter.
Mix the bread crumbs with the melted butter.
In a buttered 1 1/2-quart casserole, layer the tomatoes, then onions, then crumbs.
Bake at 350° for 25 minutes.
Sprinkle with cheese, bake 5 minutes more.

FRESH TOMATO AND SUMMER SQUASH BAKE

Fresh Tomato and Summer Squash Bake image

What a perfect way to celebrate Summer's Bounty, than with a fresh vegetable bake that uses common items from your Summer garden? The flavours burst in your mouth, and despite the bacon and cheese, this is NOT a heavy dish! I served it with Dijon-Tarragon Cream Chicken and cornbread slices. NOTE I: the original recipe was from a free pamphlet and had the most vague of ingredient ratios and instructions. It took 1/2 a day for me to get the proportions correct so ANYBODY could make it and enjoy it! NOTE II: This site won't allow the word "heaping" for cup measurements. Use a HEAPING CUP OF VEGGIES or you'll run short!

Provided by The_Swedish_Chef

Categories Vegetable

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 lb bacon
2 cups vidalia onions (coarsely chopped, totaling 2 cups) or 2 cups other sweet onion (coarsely chopped, totaling 2 cups)
1 tablespoon butter
1 tablespoon olive oil
2 cups summer squash (3-4 small to medium summer squash, sliced into half moons 1/2-inch thick, totaling 2 cups)
2 cups fresh tomatoes (4-5 FRESH tomatoes, cut into quarters, then each quarter cut in half, totaling 2 cups)
2 tablespoons fresh basil, minced
1 teaspoon garlic powder, divided for each layer
1 teaspoon sea salt, ground
1 teaspoon black pepper, ground
2 cups cheddar cheese (finely shredded variety)
1 cup panko breadcrumbs (quantity varies upon your taste. I use about 3/4's cup)
olive oil, to drizzle over crumbs

Steps:

Preheat oven to 350 degrees. Cook the bacon until VERY crisp and set aside. Once cooled, break into thumb-sized pieces.
Butter the bottom and sides of a 9" x 9" square baking pan. MUST be 9"; 8" x 8" is too small!
Heat Texas skillet with 1 tablespoon of butter and olive oil. Place the 2 cups of coarsely chopped onions into a Texas skillet; stir to coat with butter/oil and cover, sautéing over medium heat. Cook until they begin to soften and turn soft yellow.
When onions begin to soften, add the yellow squash half moons. Stir to combine. Cover and cook until squash just begins to change colour and becomes slightly tender.
Add the minced fresh basil to the fresh tomato chunks. Stir to combine.
When onions are soft and yellow and squash is beginning to soften, remove from heat and set on heat pad, near 9" x 9" pan.
Place 1/2 (1 cup) of the onion-squash mixture in the bottom of the buttered pan. It will NOT thoroughly cover the bottom; that's okay!
Very lightly sprinkle Sea Salt, Freshly Cracked Pepper and Garlic Powder over Onion-Squash mixture. Top with 1 cup of the Tomato-Basil mixture.
Layer 1/2 of the crumbled bacon on top of this first layer. Top bacon with 1 cup of finely shredded Cheddar Cheese.
Repeat layering: Onion-Squash; Salt, Pepper, Garlic Powder; Tomato-Basil; Bacon and Cheddar Cheese.
Add Panko bread crumbs to cover mixture. 3/4's to 1 cup, your choice. Drizzle olive oil over crumbs.
Place in 350 degree oven, UNCOVERED, for about 1 hour, or until crumbs are golden brown.
Take out of oven, place on heat-proof surface, allow to cool for 10 minutes before serving. This holds the heat! Eat with care and enjoy!

Nutrition Facts : Calories 710.9, Fat 52.3, SaturatedFat 23.1, Cholesterol 105.5, Sodium 1637.1, Carbohydrate 34.4, Fiber 4.5, Sugar 9, Protein 26.9

FRESH TOMATO, LENTIL, AND CHICKEN BAKE

Fresh Tomato, Lentil, and Chicken Bake image

My husband would eat this every day if he could. Top with goat cheese if desired.

Provided by Maria

Categories Meat and Poultry Recipes Chicken Baked and Roasted

Time 1h5m

Yield 2

Number Of Ingredients 12

Ingredients

2 tablespoons coconut oil
1 ½ teaspoons ground turmeric, divided
¾ teaspoon salt, divided
¾ teaspoon ground black pepper, divided
2 cups sprouted French green lentils, rinsed
2 tablespoons fresh oregano, minced
4 tomatoes, sliced 1/3-inch thick, or more to taste
¼ cup boiling water
1 cooked chicken breast, cubed
1 avocado - peeled, pitted, and cubed
10 Kalamata olives, pitted and quartered
1 teaspoon macadamia nut oil

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place an 8x8-inch glass baking dish in the preheating oven to warm briefly. Remove and add coconut oil, 1 teaspoon turmeric, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir in lentils.
Bake in the preheated oven until lentils are warmed through, about 10 minutes.
Sprinkle 1/4 teaspoon salt, 1/4 teaspoon black pepper, and oregano over tomato slices. Remove lentils from the oven and layer tomato slices and accumulated juices on top. Pour boiling water over tomatoes.
Continue baking until tomatoes soften, about 10 minutes.
Toss remaining 1/2 teaspoon turmeric powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper, chicken, avocado, Kalamata olives, and macadamia nut oil together in a small bowl. Remove lentils from the oven and spread chicken mixture on top.
Return to the oven and bake until flavors combine, about 10 minutes more.

Nutrition Facts : Calories 746 calories, Carbohydrate 41.1 g, Cholesterol 88.5 mg, Fat 51.1 g, Fiber 14.1 g, Protein 40.2 g, SaturatedFat 19 g, Sodium 1286.1 mg, Sugar 8.5 g

Tips:

For the best flavor, use ripe, in-season tomatoes.
Choose a baking dish that is large enough to accommodate the tomatoes in a single layer.
If you are using a variety of tomatoes, slice them to the same thickness so that they cook evenly.
Drizzle the tomatoes with olive oil and season them with salt and pepper before baking. This will help to enhance their flavor.
Bake the tomatoes at a high temperature (400 degrees Fahrenheit or higher) for a short period of time (20-30 minutes). This will help to caramelize the tomatoes and create a delicious, concentrated flavor.
Serve the baked tomatoes immediately or store them in the refrigerator for up to 3 days.

Conclusion:

Fresh Tomato Bake is a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. It is easy to make and can be tailored to your own taste preferences. With its bright, summery flavor, Fresh Tomato Bake is a perfect way to enjoy the season's best tomatoes.

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