Romano Baked Tomatoes


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  • 2 medium to large tomatoes, sliced in half horizontally
  • 2 tablespoons grated low fat Romano cheese (can substitute low fat Parmesan, Mozzarella or Ricotta)
  • 1 tablespoon chopped fresh oregano, basil or parsley (or 1 teaspoon dried Italian seasoning)
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1 tablespoon extra-virgin olive oil, whole oregano, basil or parsley leaves for garnish (optional)


  1. Preheat oven to 400 degrees.
  2. Place tomatoes cut side up on a baking sheet.
  3. Top with cheese, oregano/parsley/basil, pepper and garlic powder.
  4. Drizzle oil equally over the tops and bake 20 minutes, until tomatoes are tender and cheese is lightly browned.
  5. Garnish with fresh herb leaves (optional).

Nutritional Information

Serving Size: 4 servings
Calories: 54
Total Fat: 1 g
Saturated Fat: 0 g
Trans Fat: 0 g
Sugar: 2 g
Sodium: 4 mg
Carbs: 3 g
Protein: 2 g


American Heart Association

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