Reviewed: Oct. 17, 2009

These were delicious and a great side dish for grilled steak. I cut the tomatoes in half sprinkled them with minced garlic, olive oil and kosher salt along with some basil. I baked them until the skin was a little blistered.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Oct. 10, 2009

I've been overloaded with cherry tomatoes this yr. Great idea on how to use them other than in a salad.

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troubles

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Reviewed: Jan. 25, 2009

Served this with Turkey Day dinner. I knew 3 out of 6 wouldn't touch them.but two of the three tried them and now I'll have to make a double recipe for our next get together. This recipe converted two tomato haters to baked tomato lovers.

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Susy B

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

Living In: Auburndale, Florida, USA

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Reviewed: Sep. 2, 2008

Perhaps the "sliver" of garlic I used was too thick, but the garlic overpowered the tomato.

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SBURKINS

Cooking Level: Expert

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Reviewed: Aug. 31, 2008

I like to think that "simple" is better when it comes to ingredients and this recipe proves that! Very light and delicious, but be forewarned that even if the outside feels cool enough to eat, the inside is still very hot. I am a drizzling moron, (I waste too much oil when I drizzle), so I just made a spot on the pan where I rolled the tomatoes in the oil. I stuck to the recipe, (expect I prefer sea salt), and it was a delightful sidedish.

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culturecooker

Cooking Level: Expert

Home Town: Waynesboro, Pennsylvania, USA

Living In: Kihei, Hawaii, USA

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Reviewed: May 17, 2008

If to be served as appetizers can understand inserting the sliver of garlic in each but, as an addition to the buffet table, was easier for me to mince a clove of elephant garlic and sprinkle over the top plus add some garlic-infused olive oil. I used dried oregano (1/4 tsp. crushed) and, as others, baked for 12 mins. then, topped with chunks of a Greek Feta marinated in olive oil with oregano and basil. Second time, I prep'd about 3 times the recipe and, next day, served the remaining few topped with add'l Feta and popped under broiler for 2 mins. Next time, plan to toss the hot tomatoes with fresh spinach leaves and slivers of carmelized garlic. A versatile recipe - thank you for submitting it.

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abqpatt

Cooking Level: Professional

Home Town: Garden City, New York, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Mar. 2, 2008

I thought it was a pretty good side, but my husband went wild for these. Tip: add freshly chopped basil to tomatoes after they come out of the oven.

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Dorlene

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Sep. 4, 2007

I'm surprised these reviews are so good. My tomatoes came out way too garlicy even though I used only a tiny sliver and the skin sloughed right off the Veggie. Noone at the party liked them :( Unfortunately I would not make these again

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Dania

Cooking Level: Intermediate

Home Town: Albany, New York, USA

Living In: New York, New York, USA

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Reviewed: Aug. 28, 2007

Loved this recipe! Quick, easy, and yummy. Not to mention it makes your kitchen smells great! I used Avacoda oil infused w/ Lime, and took the suggestion for using the Parm. cheese. SUCCESS! Thanks!

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Emily Rothwell

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Reviewed: Jun. 27, 2007

This recipe was good! I used most of the ingrediants, but, changed the recipe to suit our tastes better. I used Campari tomatoes (in-between the size of cherry tomatoes and plum tomatoes). Cut them in half, then cut a slit into each half. I then thinly sliced some elephant garlic (for a milder garlic flavor)and stuck it into the slits. Drizzled w/ olive oil, and seasoned w/ kosher salt and fresh cracked black pepper. Bake for 5 min, then, top w/ feta cheese and bake for 5 min. more. Very yummy and elegant! The only thing I would change is to peel the skins off the tomatoes.

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gibsey23

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Mar. 13, 2007

This recipe was really good, but with a few alterations. I lessened the cooking time as other readers suggested, to about ten minutes. I also sprinkled on a little basil, some fresh ground pepper, and some feta cheese and it was awesome. Next time I will try it with freshly grated parmesan and see what it is like.

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CREAMSODASUNDAE

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Reviewed: Dec. 29, 2006

This appetizer was easy to make, low calorie, inexpensive, and very popular. I will definitely make this again! Perfect potluck offering.

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Michele

Cooking Level: Expert

Home Town: Burbank, Illinois, USA

Living In: San Antonio, Texas, USA

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Reviewed: Dec. 27, 2006

I'm sorry this wasn't a hit with my family. My dad, who loves tomatoes, complained that they were too mushy. I think about 10 minutes would have been just nice. My sister didn't like the combination of the taste of tomatoes and garlic. Personally, I thought it was so-so but I probably wouldn't make it again. Sorry.

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Janet T.

Cooking Level: Beginning

Home Town: Hougang, North-East Region, Singapore

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Reviewed: Dec. 27, 2006

I made this recipe as a side dish at Christmas and everyone loved it. I think next time, though, I'll follow some of the other suggestions and add a little chopped basil on top (this would have been beautiful for Christmas), and possibly make my garlic slivers a little larger. The idea of adding some parmesan cheese before serving sounds really good, too...There are many variations to this and I'll try different ones each time so the presentation never grows old and stale...This is a recipe I'll use again...thank you hannahgirl! I now have a new way of adding tomatoes to our menu.

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appreciativecook

Cooking Level: Intermediate

Home Town: Brandon, Florida, USA

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Reviewed: Oct. 16, 2006

I loved these. I do, however, wish I'd taken them out after about 12 mins - they were a little too mushy after 20. Thanks, Hannahgirl!

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Caroline C

Cooking Level: Expert

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Reviewed: Aug. 30, 2006

The only thing I added was I used basil flavored olive oil...This is a great recipe..A friend said she sprinkles parmesean cheese on top right out of the oven....If using as an hor doeurves, just put a pretty toothpick into each one.

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Honey

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Greeley, Colorado, USA

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Reviewed: Jul. 26, 2006

I used only 1-tbsp. of olive oil and did not use any salt. The recipe was well-written, the item tasted great, and it had a great presentation. This has become a low-fat, family favorite and is very easy to prepare and set out when friends visit, too.

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1GoodCooker

Cooking Level: Expert

Home Town: Rowland Heights, California, USA

Living In: Corona, California, USA

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Reviewed: Jul. 26, 2006

I liked these tomatoes, but my DH was less than thrilled with them. I didn't insert the garlic into the tomatoes but rather minced the garlic and tossed it with everything else. In the end, I did find the tomatoes a bit more mushy than I thought they would be, but the flavour was good.

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