Baked Tomatoes with Grapes

Tomato Grapes

Sitting in my front room, I was recently leafing through Michele Scicolone’s cookbook “The Antipasto Table”.

I came across a recipe that I tried over seven years ago – Tomatoes with Grapes. It sounds like a bizarre combo, but it’s really tart and tasty and totally simple to prepare. Think of a sweet and sour – this would be great sliced up and served with grilled chicken. I orginally served it for a warm-weather brunch table that I had for my professor friends from NYU’s Stern School of Business – way back when I worked there.

Now I’ve added fresh thyme because I just love fresh herbs.

Ingredients

2 medium ripe tomatoes
2 cups seedless green grapes
1 tablespoon tomato paste blended with 2 tablespoons water
2 tablespoons dry bread crumbs
1/2 teaspoon salt
Freshly ground black pepper
1 tablespoon extra virgin olive oil

Directions

Preheat the oven to 400 F. Oil a 9-inch square baking pan. Cut the tomatoes in half crosswise. Arrange them cut sides up in the pan. Scatter the grapes around the tomatoes. Pour the tomato paste over all.

Combine the bread crumbs, salt, pepper to taste, and the olive oil. Spoon the mixture over the tomatoes. Bake for 1 hour or until the tomatoes and grapes are very tender. Serve warm or at room temperature.

Nutritional Information Per Serving (1/2 cup)

108 calories. 1 g protein, 18 g carbohydrates, 3 g fat (3 g saturated), 0 mg cholesterol, 2 g fiber, 361 mg sodium.

5 responses to Baked Tomatoes with Grapes

  1. Your skinny suggestions are great. But you don’t mention sodium levels, which usually go up whenever low fat products are replacing “regular” items.

  2. Tomatoes and grapes are not an unusual combination at all. I make salsa with the two and it goes very well with wine. Just chop the grapes and add to any salsa recipe.

  3. Sounds like something I might be interested in! I don’t need to diet just maintain. Conversly, my husband needs to take off a few pounds.

  4. RJ

    We’ve served this to dinner guests several times, always to raves. One time, we poured Spanish Sherry over the tomaoes and grapes before adding the bread crumbs. I was awewome. Another time, we used balsamic vinegar!!! It’s great on it’s own, too!

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