Baked tomatoes with oregano and pecorino

  • serves 2
  • Easy

The best recipe for baked tomatoes. Tomatoes are at their best at the end of summer in August and September when they’ve had a good dose of sun. Use different shapes and sizes for this dish to make it look interesting. Makes a good vegetarian main course for two or a side dish for four.



  • tomatoes 500g, a mixture of varieties
  • oregano 4 sprigs
  • garlic 2 cloves, thinly sliced
  • olive or oil
  • pecorino cheese 35g, grated


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Cut a waist around each tomato with a sharp knife and pack the tomatoes into a shallow baking dish. Pull the leaves off the oregano and sprinkle them over and around the tomatoes, along with the garlic. Pour over a good slug of olive oil and season well. Bake for 35 minutes then sprinkle on the cheese and return to the oven for 10 minutes. Serve with toasted bread.

Nutritional Information

  • Kcals 188
  • Carbs 8.8g
  • Protein 8.5g
  • Fat 13.5g
  • Salt 0.39g
  • Fibre 2.7g