Baked Honey Tomatoes
Submitted by frogette
Whole tomatoes drizzled with honey, stuffed with tarragon-seasoned bread crumbs, dotted with butter, and baked until wrinkled and golden. A sweet-savory side dish that makes summer tomatoes shine.
YIELD
8 servingsPREP
10 minCOOK
35 minREADY
45 minBaked Honey Tomatoes
When tomatoes are at their peak, they barely need any help. But a little honey and some herbed bread crumbs? That’s not help, that’s a standing ovation.
Whole tomatoes get cored and seeded, drizzled with honey that pools into the cavities, then crowned with a tarragon-spiked bread crumb topping dotted with butter.
They bake until the skins wrinkle and the juices concentrate, then a quick pass under the broiler turns those crumbs crispy and golden.
Serve them hot alongside grilled steak or at room temperature as part of a summer spread.
Pro Tips
- Use ripe, in-season tomatoes: This recipe lives and dies by the quality of the tomatoes. Mealy, out-of-season ones will let you down.
- Rub the honey into the cavities: Don’t just drizzle on top. Work it down into the hollowed-out centers so it caramelizes from the inside.
- Watch the broiler closely: Bread crumbs go from golden to burnt in seconds. Stay close and pull them the moment they color up.
- Room temperature is fine: These are just as good cooled down, making them a great make-ahead side for dinner parties.
Ingredients
Directions
Preheat oven to 350℉ (180℃). Slice off stem ends of tomatoes and carefully scrape out seeds. Place open side up in buttered baking dish . Mix bread crumbs, salt, pepper and tarragon. Drizzle honey over tomatoes, rubbing it down into cavities. Sprinkle tomatoes with crumb mixture and dot with butter.
Bake uncovered for 30 minutes, until tomato skins begin to wrinkle.
Place under broiler for another 5 minutes or until crumbs begin to brown.
Serve hot or at room temperature.
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