Baked Tomatoes with Herb Crumb Topping

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Don’t peel the tomatoes here. The skins help the tomatoes keep their shape during baking.


  • Extra virgin olive oil
  • 1 garlic clove, bruised with the side of a knife
  • 2 large ripe tomatoes, cored and halved crosswise
  • Salt and Freshly ground black pepper
  • 4 basil leaves, torn into small pieces
  • cup coarse dry bread crumbs, made from day-old Italian bread
  • 1 tablespoon minced oregano leaves
  • 1 teaspoon thyme leaves, stripped from stem


    • Heat the oven to 400°F. Select a 9- or 10-inch pie plate or other small baking dish. Lightly brush with a thin film of olive oil and rub with the garlic. Set aside the garlic.
    • Arrange the tomatoes, cut side up, in the pie plate. Sprinkle lightly with salt and pepper and place pieces of torn basil on top of each. Drizzle each tomato with ½ teaspoon olive oil.
    • Crush the garlic through a press and combine with the bread crumbs, oregano, thyme, and 1 teaspoon olive oil in a small bowl and toss to coat. Carefully spoon the crumbs on each tomato, mounding slightly.
    • Bake until the crumbs brown, about 20 minutes. Serve warm or at room temperature.