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Baked Tomatoes

The humble tomato has long been a mainstay of many Mediterranean recipes – and this quick and easy baked tomatoes recipe really brings out and enhances their natural tangy flavour.
  • 30 minutes
  • Prep time5 minutes
recipe image Baked Tomatoes


  • 40 grams Bertolli light buttery spread
  • 4 tablespoons finely chopped fresh basil or parsley
  • 1 garlic clove crushed
  • 4 beefsteak tomatoes
  • mixed salad leaves to serve
  • Italian style bread to serve
  • salt
  • black pepper

Nutritional Guidelines
(per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Preheat oven to 220°C, 200°C fan, Gas 7
  2. Blend the Bertolli Light spread with the herbs and garlic.
  3. Halve the tomatoes, and with a sharp knife, make several shallow slits in the cut surface. Spread the herb mixture over the cut sides and arrange the tomatoes on a baking tray. Season with salt and pepper.
  4. Bake in a preheated oven for 10-15 minutes until soft but not collapsed.
  5. Serve with salad leaves and Italian-style bread such as focaccia or olive bread.