Recipe by LITTLE OREGON GIRL
"This easy, fragrant, warm side dish will make your mouth water...good luck getting it to the plate!"
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Roma (plum) tomatoes, halved lengthwise
My favorite alternative to salad! :) But, I add cheese & bake these in the toaster oven. I drizzle the tomato halves w/ olive oil, sprinkle on some shredded cheese - then top w/ the seasonings called for. Bake at 300 for about 5 minutes.
The cooking method itself is definitely worth trying again, and this was a pretty addition to the plate. However, even tho' I cut way back on the herbs this still was a little overpowering for my taste. In the future I will either use fresh herbs, or cut back even further on the dried. I used red, ripe tomatoes, as the Roma were only pinkish in my market, and sliced them about 1/2" thick, which was just perfect for both heating and serving them.
These tomatoes were great! Although they got even better when I added Mozzarella Cheese. There was enough herbage for four tomatoes, even better. These were fabuloso!! Breakfast, Lunch or Dinner!!! Complements any dish.
This is a great idea, but I think the seasoning measurements are way off! This is a huge waste of basil and thyme. Cut down on these spices by a lot! I think the tablespoons might have been teaspoons in the original recipe. Also, we felt like this really lacked salt. We ended up adding a lot afterwards. Additionally, cooking them over medium-low heat was pointless. We think that if they were seered over very high heat or perhaps cooked on a grill, they would have been much better.
i thought these were great and i sliced my tomatoes in abt. 1/4" slices. i also added 1/2 tsp onion powder. be careful to keep an eye on them while they cook--i got busy and forgot them--and accidently stewed the majority of them which tastes pretty foul. also, there is a LOT of paste, so either dbl. the number of tomatoes or cut the ingredients for the paste part of the recipe by half.
These were good. I used italian seasoning because I had it in the cupboard. Try to spread the paste thinly on the tomato, or it is a little pungent. I did put mozzerella on and it was good.
I made these several times in the past 2 weeks. I used smallish roma tomatoes, seeded and left to drain on a paper towel, since another review warned they could be over-moist and I hate the seeds anyways. I initially halved the recipe, but had enough for 4 roma tomatoes. They smell beautiflu when cooking and the taste of all the herbs is not as strong as it my seem. A great, very easy way to add veggies to my breakfast.
This is a tasty dish. This is my second time preparing this tasty dish. In my first review, I suggested to reduce the amount of basil and thyme by half. Instead of white pepper, I used black pepper. I used cherry tomatoes instead of plum or Roma tomatoes and I dipped them in the basil and thyme mixture before frying them in a wok in olive oil. It turned out great! I accompanied this pleasant side-dish with Dijon mashed potatoes, pork in mushroom Dijon sauce and Cajun deviled eggs, which contain lots of Dijon. Great combination! Great meal!
* Percent Daily Values are based on a 2,000 calorie diet.
Red, Juicy, Herb-Fried Tomatoes
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 233
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