RECIPE FOR BAKED TOMATOES RECIPES

Name: Baked Tomatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 to 6 servings
Ingredients: 4 ripe vine-ripened tomatoes; 2 tablespoons olive oil, plus more for tossing and drizzling; Kosher salt and freshly ground black pepper; 3/4 cup panko breadcrumbs; 1/4 cup grated Parmesan; 1 tablespoon finely chopped fresh parsley; 1 clove garlic, finely chopped; 1 shallot, finely chopped; Pinch red pepper flakes

BAKED TOMATOES RECIPE | THE NEELYS | FOOD NETWORK

Baked Tomatoes Recipe | The Neelys | Food Network image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

4 ripe vine-ripened tomatoes
2 tablespoons olive oil, plus more for tossing and drizzling
Kosher salt and freshly ground black pepper
3/4 cup panko breadcrumbs
1/4 cup grated Parmesan
1 tablespoon finely chopped fresh parsley
1 clove garlic, finely chopped
1 shallot, finely chopped
Pinch red pepper flakes

Steps:

Preheat the oven to 450 degrees F.
Slice the tomatoes from core to core. Remove and discard the seeds and juice, and add the tomatoes to a casserole dish. Drizzle with olive oil and sprinkle with salt and pepper.
Combine the 2 tablespoons olive oil, panko, Parmesan, parsley, garlic, shallots, red pepper flakes and some salt and pepper together in a small bowl. Fill the tomatoes with the panko mixture. Bake 20 minutes. Drizzle with a splash of olive oil before serving.

BAKED SHRIMP WITH TOMATOES AND FETA RECIPE | ELLIE KRIEGER ...

Baked Shrimp with Tomatoes and Feta Recipe | Ellie Krieger ... image

Provided by Ellie Krieger

Categories main-dish

Total Time 36 minutes

Prep Time 15 minutes

Cook Time 21 minutes

Yield 4 servings, serving size 1 1/2 cups

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 medium onion, diced (about 1 1/2 cups)
2 cloves garlic, minced (about 2 teaspoons)
2 (14.5-ounce) cans of no-salt-added diced tomatoes, with their juices
1/4 cup finely minced fresh flat-leaf parsley
1 tablespoon finely minced fresh dill
1 1/4 pounds medium shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup crumbled feta cheese (about 3 ounces)

Steps:

Preheat the oven to 425 degrees F.
Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.
Remove from the heat. Stir in the parsley, dill, and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes.

Nutrition Facts : Calories 300 calorie, FatContent 11 grams, SaturatedFatContent 4.5 grams, CholesterolContent 240 milligrams, SodiumContent 710 milligrams, CarbohydrateContent 12 grams, FiberContent 2 grams, ProteinContent 35 grams

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