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Best Baked Tomatoes

Best Baked Tomatoes

Here's a way to make tomatoes that will surprise your whole family -- the tomato ends up soft and creamy on the inside, with a crispy layer of bread crumbs on top.

  • Yield: 6 servings


  • 1 teaspoon minced garlic
  • 1 tablespoon Baby Bam
  • 2 tablespoons finely grated Parmesan cheese
  • 3 tablespoons extra-virgin olive oil
  • 1/2 cup fine dry bread crumbs
  • 6 medium tomatoes, about 2 pounds
  • 1 teaspoon vegetable oil


  • Position rack in center of oven and preheat the oven to 375°F.
  • Lightly grease a 9-inch round baking dish with the vegetable oil and set aside.
  • Place the tomatoes on a cutting board and, with a serrated knife, cut the top third from each tomato. Discard the top.
  • Place each tomato over a bowl and gently squeeze to expel the seeds and pulp. Discard seeds and pulp.
  • Place the tomatoes in the prepared baking dish, cut side up.
  • In a small mixing bowl, combine the bread crumbs, 2 tablespoons of the olive oil, the Parmesan cheese, Baby Bam, and garlic.
  • Divide the bread crumb mixture among the 6 cut tomatoes (about 2 tablespoons each), gently packing down with the back of a spoon.
  • Drizzle the remaining 1 tablespoon olive oil evenly over the tomatoes.
  • Bake, uncovered, until the topping mixture is golden brown and the tomatoes are tender, about 30 minutes.
  • Using oven mitts or pot holders, remove the baking dish from the oven and let sit for 10 minutes before serving the tomatoes hot.