Baked Roma Tomatoes

My new year’s resolution this year was to cook more real food (as opposed to my normal diet of sandwiches, mac and cheese, and ramen). So I’m breaking out the cookbook I made over 2 years ago, and actually cooking some of the recipes that are in it. I’ll be blogging about it to share the tasty (and usually really easy) recipes that I find, and also  in hopes that if I write about cooking, I’ll be more likely to follow through with my resolution.

This first dish is very loosely based off a recipe that can be found here. It’s a super easy and tasty recipe. Also, the tomatoes don’t require much prep time, so it’s a great recipe for busy college students (or busy people in general).



Serves: 5


Ingredients (Warning: I generally don’t measure ingredients when I cook, so all quantities of food are approximations):

5 Roma Tomatoes

1 C cooked Rice

1 C cheese (I used Colby, but any type works)

3-4 T Spaghetti sauce

Italian seasoning



1. Preheat oven to 350° F.

2. Slice the tomatoes lengthwise and cut out the inside of each slice (save insides for step 4).

3. Place tomatoes open side up in a medium sized baking dish.

4. Cut up ½ of the saved tomatoes from step 2 and add them to a small saucepan over low heat.  Combine the rest of the ingredients with the tomatoes and let simmer for approx. 60 seconds.

5. Spoon the mixture evenly into the tomato slices.

6. Cover baking dish with tin foil and bake for 30 minutes. IMPORTANT: Let cool for a few minutes after baking, because the tomatoes will be very hot (I did not follow this direction when I made them and burned by fingers.)

Hope you enjoy!



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