Tri-Colored Roasted Tomatoes

by Ellen Easton

Tri-Colored Roasted Tomatoes

Healthy and delicious tomatoes of all colors and sizes are a versatile offering for any menu.  Roasted with or without seasoning, these vessels can be served hot or cold with the filling of your choice. Allow your imagination to be your guide.

Tri Color Roasted Tomatoes Print This Post Print This Post

Tri-Colored Roasted Tomatoes

Yield: One; Prep Time: 5 minutes; Total Time: 20 minutes

Ingredients

One Medium to Large Tomato

 1/8 teaspoon Olive Oil

1/8 to ¼ – teaspoon Grated Parmesan Cheese, to taste

Optional: dusting of black pepper, onion powder, garlic powder

Preparation

  • Pre-heat the oven to 350 degrees Fahrenheit.
  • Wash tomato.  Slice horizontally, one third from across the top of the tomato to create a lid.  Set aside. Using a melon baller or teaspoon gently scoop out the seeds and center inner walls to create a hollow well inside the base of the tomato.   Lightly brush the inside of the tomato and the lid with olive oil. Sprinkle with seasoning.
  • Place the tomato and the
    lid face up, on a cookie sheet. Roast for ten minutes or until tender but still
    firm. Roasting time will vary depending on the size of the tomato.
  • Remove from the oven.  Allow the tomato to cool down either to a warm temperature if it is to be served with a hot filling or cool down until completely if to be served with a cold filling. 

If served open face garnish with a complementary seasoning, herb and or sauce.

Filling suggestions: chicken salad, tuna salad, Salmon salad, turkey loaf, baked eggs, scrambled eggs, egg salad, cottage cheese, quinoa.

Recipe and Photos By Ellen Easton © 2017-2019 All Rights Reserved


Ellen Easton, author of Afternoon Tea~Tips, Terms and Traditions(RED WAGON PRESS), an afternoon tea authority, lifestyle and etiquette industry leader, keynote speaker and product spokesperson, is a hospitality, design, and retail consultant whose clients have included the Waldorf=Astoria, the Plaza and Bergdorf Goodman. Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon, thus building one of the largest and best cultivated teas estates on the island.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.