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Herbed-Yogurt Baked Tomatoes

Herbed-Yogurt Baked Tomatoes (1 PT recipe image
This elegant side dish transforms simple ripe tomatoes into a culinary delight with a tangy, creamy coating. The combination of plain fat-free yogurt and fresh marjoram creates a delicate, herby flavor profile that complements the natural sweetness of the tomatoes. As they bake, the yogurt mixture sets into a light, slightly crisp crust while the tomatoes remain juicy and tender inside. The addition of grated Romano or Parmesan cheese adds a subtle savory depth. Perfect for summer gatherings or as a light accompaniment to grilled meats or fish, these tomatoes offer a fresh, low-calorie alternative to heavy starches. They are easy to prepare, requiring minimal hands-on time, and bring a touch of Italian-inspired freshness to any table.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 91.3
Dietary: Vegetarian
Description
This elegant side dish transforms simple ripe tomatoes into a culinary delight with a tangy, creamy coating. The combination of plain fat-free yogurt and fresh marjoram creates a delicate, herby flavor profile that complements the natural sweetness of the tomatoes. As they bake, the yogurt mixture sets into a light, slightly crisp crust while the tomatoes remain juicy and tender inside. The addition of grated Romano or Parmesan cheese adds a subtle savory depth. Perfect for summer gatherings or as a light accompaniment to grilled meats or fish, these tomatoes offer a fresh, low-calorie alternative to heavy starches. They are easy to prepare, requiring minimal hands-on time, and bring a touch of Italian-inspired freshness to any table.
Ingredients
  • 2 large Ripe tomatoes
  • 1/2 cup Plain fat-free yogurt
  • 1 teaspoon All-purpose flour
  • 1 tablespoon Fresh marjoram leaves or 1/2 teaspoon dried crushed marjoram
  • 1/8 to 1/4 teaspoon Pepper
  • 1 tablespoon Grated Romano or Parmesan cheese
Directions
  1. 1
    Preheat oven to 375&# 194;°F (190ðC).
  2. 2
    Wash and dry the tomatoes, then slice them in half horizontally.
  3. 3
    In a small bowl, whisk together the yogurt, flour, marjoram, pepper, and grated cheese until smooth.
  4. 4
    Place the tomato halves cut-side up on a baking sheet lined with parchment paper.
  5. 5
    Spoon the yogurt mixture evenly over the cut surface of each tomato half.
  6. 6
    Bake for 15 to 20 minutes, or until the coating is set and lightly golden.
  7. 7
    Remove from oven and let cool for a few minutes before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 91.3kcal
% Daily Value *
Total Fat 3.8g6%
Saturated Fat 2.2g12%
Cholesterol 10.2mg4%
Sodium 186.4mg8%
Total Carbohydrate 8.6g3%
Dietary Fiber 1.4g6%
Sugars 3.1g
Protein 6.3g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, choose tomatoes that are firm but ripe to prevent them from becoming too mushy during baking.

If using dried marjoram, ensure it is finely crushed to release its flavor.

These tomatoes can be served warm or at room temperature, making them a versatile addition to picnics or buffet tables.

For a richer flavor, substitute fat-free yogurt with regular plain yogurt or Greek yogurt.

Keywords: baked tomatoes, yogurt sauce, marjoram, italian side dish, vegetarian, low calorie, summer recipes, parmesan cheese, healthy baking, tomato recipes, herb crust, easy dinner
Read it online: https://www.chefs-mate.com/recipe/herbed-yogurt-baked-tomatoes-1-pt/