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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 facts

Energy (kcal)2412 kcal
Energy (kJ)10066 kJ
Protein (g)81.0 g
Carbohydrate incl. fibre (g)427.1 g
Carbohydrate excl. fibre (g)395.2 g
Sugar (g)62.6 g
Fibre (g)31.9 g
Fat (g)41.8 g
Saturated fat (g)9.7 g
Unsaturated fat (g)27.8 g
Monounsaturated fat (g)10.5 g
Polyunsaturated fat (g)17.4 g
Trans fat (g)0.4 g
Cholesterol (mg)0 mg
Sodium (mg)4358 mg
Salt (g)10.89 g
Vitamin A (IU)9407 IU
Vitamin C (mg)116.7 mg
Calcium (mg)2184 mg
Iron (mg)31.28 mg
Potassium (mg)2953 mg


  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.