Red, Juicy, Herb-Fried Tomatoes

Red, Juicy, Herb-Fried Tomatoes

43 Reviews 5 Pics
  • Prep

    5 m
  • Cook

    5 m
  • Ready In

    10 m

“This easy, fragrant, warm side dish will make your mouth water...good luck getting it to the plate!”

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Adjust Servings

Original recipe yields 2 servings



  1. In a small bowl, mix together basil, thyme, salt, and white pepper. Mix in 5 teaspoons olive oil to make a spreadable paste. Spread paste on cut side of each tomato half.
  2. Heat remaining 2 tablespoons olive oil in small skillet over medium-low heat. Place tomatoes herb-side down in skillet, and cover. Simmer for 5 minutes; tomatoes should be hot but not stewed. Serve immediately.

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Reviews (43)

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My favorite alternative to salad! :) But, I add cheese & bake these in the toaster oven. I drizzle the tomato halves w/ olive oil, sprinkle on some shredded cheese - then top w/ the seasonings called for. Bake at 300 for about 5 minutes.



The cooking method itself is definitely worth trying again, and this was a pretty addition to the plate. However, even tho' I cut way back on the herbs this still was a little overpowering for my taste. In the future I will either use fresh herbs, or cut back even further on the dried. I used red, ripe tomatoes, as the Roma were only pinkish in my market, and sliced them about 1/2" thick, which was just perfect for both heating and serving them.



These tomatoes were great! Although they got even better when I added Mozzarella Cheese. There was enough herbage for four tomatoes, even better. These were fabuloso!! Breakfast, Lunch or Dinner!!! Complements any dish.

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Amount Per Serving (2 total)

  • Calories
  • 259 cal
  • 13%
  • Fat
  • 25.9 g
  • 40%
  • Carbs
  • 7.1 g
  • 2%
  • Protein
  • 1.7 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 589 mg
  • 24%

Based on a 2,000 calorie diet



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Roasted Roma Tomatoes and Garlic


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Stewed Tomatoes Spiced with Mustard