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  • Posted February 11, 2013 by
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    Baked Tomatoes With Mushrooms And Basil


    Baked tomatoes with mushrooms and basil are a sweet, tangy and delicious side dish to grilled meats, seafood or fish. It adds color, fragrance, and flavor to any meal. It can also be served as a salad appetizer or topped over greens for a warm and cold salad treat. Spoon it over crostini, toasted bread, or crackers for a quick and fancy hors d’oeuvres. Top it over freshly cooked pasta and serve with some garlic bread for a heart-warming and comforting meal. Baked tomatoes are also perfect for adding in omelets, sandwiches, burgers, crepes, or frittatas. They can also be used as a dip for nachos, tortillas, or chips.


    If you have an abundance of surplus of tomatoes, the best way to preserve them is to bake them. You can store then in a jar with a tight lid and they can be kept in the refrigerator for a week or longer. They also make lovely and thoughtful gifts for birthdays or special occasions. This flavorful and aromatic dish brings out the natural sweetness of the tomatoes. It concentrates all the delicious flavors of the tomatoes and gives it a meatier texture that makes an unforgettable pasta dish. If you have tomatoes that are a bit bland, baking them is a great way to bring out their sweetness. This is also great for tomatoes that are already too ripe for using in other dishes. With this recipe, you don’t have to throw those unwanted tomatoes away and can still enjoy them as a delicious entrée, antipasto or side dish.




    You can also top these baked tomatoes over vegetables for a more flavorful vegetarian meal. You can use your favorite mushroom to make this recipe. Fresh mushrooms are ideal, but you can also use the canned variety, although the canned ones have diminished flavor. Get home cooking recipes here




    1 tablespoon + 2 tablespoons olive oil
    2 garlic clove (minced)
    1 teaspoon minced fresh basil
    1 tablespoon butter
    ½ lb. mushrooms (chopped)
    Sea salt
    Pepper (freshly ground)
    4 large tomatoes (cut in half)
    ½ cup fine bread crumbs


    In a skillet, heat 1 tablespoon of oil over medium high. Add the garlic and basil, sautéing until the garlic is lightly golden. Add the butter. Once the butter is melted, add the mushrooms. Cook and stir constantly for 2 minutes. Remove the skillet from the stove. Season with salt and pepper.


    Season the tomato halves with pepper. In a mixing bowl, dress the bread crumbs with 2 tablespoons of oil. Spoon this mixture into the tomato halves. Bake tomatoes in a 425 degrees F oven for 20 minutes.


    Pour the mushroom mixture over the tomato halves and serve.

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