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:
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Course: Side Dish
Cuisine: American
Keyword: Baked Tomatoes with Mint and Basil Recipe
Servings: 4 servings
  • 4 medium-size firm ripe tomatoes, halved and seeded*
  • 1/2 cup olive oil, extra-virgin, divided
  • 2 garlic cloves, minced
  • 5 to 6 fresh mint leaves, finely shredded
  • 1/2 cup loosely-packed basil leaves, fresh and finely-shredded
  • Salt and freshly-ground pepper
  1. Preheat oven to 350 degrees F.

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

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

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

  5. 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.

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

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

  8. Makes 4 servings. 

Recipe Notes

*  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!


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