Baked Tomatoes with Mint and Basil Recipe


Baked Tomatoes with Mint and BasilBaked Tomatoes with Mint and Basil are an incredibly simple to make and such an amazing preparation for baking or roasting fresh tomatoes.  The combination of fresh mint and basil leaves is delicious.  Juicy and delicious, these tomatoes make an excellent side dish for your summer meals as they are super quick to make.

If you can use vine-ripened tomatoes from your garden or the local Farmer’s Market, they are even more fantastic tasting!  Before the summer tomatoes are gone, try this fresh and flavorful side dish that is also low calorie.

More of Linda’s delicious Tomato Recipes for more great ideas.



Baked Tomatoes with Mint and Basil Recipe:

Baked Tomatoes with Mint and Basil Recipe

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 4 servings


4 medium-size firm ripe tomatoes, halved and seeded*
1/2 cup extra-virgin olive oil, divided
garlic cloves, minced
5 to 6 fresh mint leaves, finely shredded
1/2 cup loosely-packed and finely-shredded fresh basil leaves
Salt and freshly ground pepper

*  Selecting Tomatoes:
  Select tomatoes that are firm, glossy, smooth, plump, heavy for their size, and free of bruises.  Avoid tomatoes that are overly ripe and soft.  Fragrance is a better indicator of a good tomato than color.  Use your nose and smell the stem end.  The stem should retain the garden aroma of the plant itself - if it does not, your tomato will lack flavor and, as far as I am concerned, will be good only for decoration!  

Remember - If the tomato smells fresh and tomato-y, they will taste that way too!



Preheat oven to 350 degrees F.

Place prepared tomatoes, cut side down, on paper towels to drain excess juices.

Using a muffin tin, cover the bottom of the cups to be used with some of the olive oil.

In a small bowl, combine the garlic, mint, and basil with a few drops of olive oil.  

Place tomato halves in muffin cups; sprinkle the salt and pepper over the tomatoes.  Divide the herb mixture between the tomatoes, placing the mixture in the tomato cavities.  Dribble the tops lightly with remaining olive oil.

Bake 20 to 25 minutes or until the tomatoes are soft and the tops are lightly browned.  Remove from oven.

Serve hot alongside meat or fish, or at room temperature as an appetizer.

Makes 4 servings.


Summer    Tomatoes    Vegetable Appetizers    Vegetarian Recipe Index   

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