Include in Print View:

Herbed-Yogurt Baked Tomatoes

Herbed-Yogurt Baked Tomatoes (1 PTS recipe image
These herbed-yogurt baked tomatoes offer a delightful twist on classic roasted vegetables, combining the natural sweetness of ripe tomatoes with the tangy creaminess of yogurt. The addition of fresh marjoram and a dusting of flour creates a subtle, savory crust that holds together beautifully without being heavy. This dish is perfect for health-conscious cooks looking for a low-point, vegetarian side that doesn't sacrifice flavor. It pairs wonderfully with grilled chicken, fish, or simply alongside a crusty loaf of bread to soak up the juices. The preparation is simple and quick, making it an ideal addition to weeknight dinners or light summer lunches. The result is a tender, aromatic dish that highlights the quality of fresh ingredients.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 91.3
Dietary: Vegetarian
Description
These herbed-yogurt baked tomatoes offer a delightful twist on classic roasted vegetables, combining the natural sweetness of ripe tomatoes with the tangy creaminess of yogurt. The addition of fresh marjoram and a dusting of flour creates a subtle, savory crust that holds together beautifully without being heavy. This dish is perfect for health-conscious cooks looking for a low-point, vegetarian side that doesn't sacrifice flavor. It pairs wonderfully with grilled chicken, fish, or simply alongside a crusty loaf of bread to soak up the juices. The preparation is simple and quick, making it an ideal addition to weeknight dinners or light summer lunches. The result is a tender, aromatic dish that highlights the quality of fresh ingredients.
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
  • 1 tablespoon grated Romano or Parmesan cheese
  • 1/8 teaspoon pepper -- depending on taste
Directions
  1. 1
    Preheat your oven to 400&# 194;°F (200ðC).
  2. 2
    Wash the tomatoes and slice them in half horizontally. If desired, gently scoop out the seeds to reduce moisture, leaving a shallow well.
  3. 3
    In a small bowl, whisk together the plain yogurt, flour, crushed marjoram, grated cheese, and pepper until smooth.
  4. 4
    Place the tomato halves cut-side up in a baking dish.
  5. 5
    Spoon the yogurt mixture evenly over the cut side of each tomato half.
  6. 6
    Bake for 20-25 minutes, or until the tomatoes are tender and the topping is lightly golden.

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 firm, ripe tomatoes that are not overly juicy to prevent the dish from becoming watery.

You can substitute the all-purpose flour with a gluten-free flour blend if needed.

Fresh marjoram provides a brighter flavor, but dried marjoram works well if fresh is unavailable. Ensure dried herbs are crushed well to release their oils.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

Keywords: baked tomatoes, yogurt sauce, marjoram, vegetarian side, healthy dinner, low point, italian herbs, roasted vegetables, parmesan cheese, simple recipe, summer sides, gluten-free option
Read it online: https://www.chefs-mate.com/recipe/herbed-yogurt-baked-tomatoes-1-pts/