See more
Honey-Baked Tomatoes

Honey-Baked Tomatoes

Prepare the crumb topping the day before the party. Prepare and bake the tomatoes an hour before; keep warm in a 200° oven.

Southern Living JULY 2002

  • Yield: Makes 8 servings


  • 8 medium-size ripe tomatoes, cut into 1-inch slices
  • 4 teaspoons honey
  • 2 white bread slices
  • 1 tablespoon dried tarragon
  • 1 1/2 teaspoons salt
  • 2 teaspoons freshly ground pepper
  • 4 teaspoons butter


Place ripe tomato slices in a single layer in a lightly greased aluminum foil-lined 15- x 10-inch jellyroll pan. Drizzle with honey, spreading honey into hollows.

Process bread in a food processor or blender until finely chopped.

Stir together breadcrumbs and next 3 ingredients; sprinkle evenly over tomato slices. Dot with butter.

Bake at 350° for 30 minutes or until tomato skins begin to wrinkle.

Broil 5 inches from heat 5 minutes or until tops are golden. Serve warm.


Go to full version of

Honey-Baked Tomatoes recipe