Tomates al Horno

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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These herb-crusted baked tomatoes offer a vibrant and sophisticated way to enjoy seasonal produce. By topping juicy halved tomatoes with a savoury blend of homemade breadcrumbs, fragrant flat-leaf parsley, and salty capers, you create a dish that is both textural and deeply flavoured. The slow-baked crumb absorbs the tomatoes' natural juices while maintaining a satisfying crunch, making it an excellent addition to a Mediterranean-style spread.

As a versatile vegan side dish, these tomatoes pair beautifully with roasted vegetables or a crisp green salad. Because they are equally delicious served warm from the oven or at room temperature, they are ideal for effortless entertaining or a light summer lunch. This recipe relies on high-quality olive oil and fresh garlic to provide a rich, aromatic finish that highlights the sweetness of the fruit.

Ingredients for Baked Tomatoes

1/2 loaf Italian bread (about 230g )
5 to 6 sprigs flat-leaf Italian parsley
1 medium clove garlic
1 cucharada de alcaparras
1 cucharadita de sal
45ml extra-virgin olive oil, or more as needed
2 large tomatoes or 4 small ones

How to make Baked Tomatoes

Preheat the oven to 121°C. Cut away and discard the crust from the loaf of bread and cut the loaf in half lengthwise. Bake for 5 minutes on each side. Let cool for 10 to 15 minutes.
Raise the oven temperature to 177°C on convection heat or to 191°C in an oven without convection heat.
Cut the bread into chunks small enough to fit easily in a food processor. Place them in the food processor and pulse until you have fairly even crumbs that are not too fine. Set aside 240ml crumbs and reserve any extra for another use.
Finely chop enough parsley leaves to measure about 2 tablespoons . Peel and finely chop the garlic. Put the parsley, garlic, bread crumbs, capers, salt, and olive oil in a mixing bowl. Mix well until the ingredients are evenly distributed and the bread crumbs are well coated with the olive oil. If there doesn't seem to be enough olive oil to coat them all, add a little more.
Cut the tomatoes in half crosswise and scoop out all the seeds. Place the tomatoes, cut side up, on a baking sheet. Fill the cavities with a generous amount of the bread-crumb mixture, heaping it on top of each tomato half.
Bake until a brown crust forms, about 20 minutes. Serve hot or at room temperature.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.