Healthy Baked Tomatoes with Cheesy Oat Crumble

Healthy Baked Tomatoes with Cheesy Oat Crumble
Prep Time
1h 5 min
8 servings

Juicy, ripe August tomatoes are the perfect vehicle for this savoury oat crumble, making for a low-calorie side dish that can hold its own alongside grilled chicken or steak at any summer cookout.



medium vine-ripe tomatoes
Tbsp extra-virgin olive oil
Kosher salt and freshly ground black pepper
cup old-fashioned oats
cup whole wheat pastry flour
scallions, thinly sliced (about 3 tbsp)
large lemon, finely zested
oz finely grated Parmesan (about 3/4 cup)
Tbsp cold unsalted butter, cut into 1/2-inch cubes
large fresh basil leaves, thinly sliced


Step 1

Place a rack at the top of the oven and preheat the oven to 400°F.

Step 2

Cut ¼-inch off the top of each tomato and discard. Use a spoon to hollow out the tomatoes to about halfway down the centre. Discard the pulp or reserve for another use. Use your hands to rub the outside of the tomatoes with a light coating of the oil, then drizzle any remaining oil inside the tomatoes. Season the inside of the tomatoes with ¾ teaspoon salt and ¼ teaspoon pepper. Place the tomatoes in a 9-by-13-inch baking dish and reserve.

Step 3

In a medium bowl, stir together the oats, flour, scallions, lemon zest, cheese, ½ teaspoon salt and ¼ teaspoon pepper. Use your fingers to work the butter into the mixture until it resembles large crumb-like pieces. Evenly divide the oat crumble among the tomatoes.

Step 4

Bake until the tomatoes are tender and the crumble is golden brown and crispy, 45 to 50 minutes, rotating the dish halfway through.

Step 5

Carefully transfer the tomatoes to a platter and garnish with the sliced basil leaves to serve.

Rate Recipe

Be the first to rate Healthy Baked Tomatoes with Cheesy Oat Crumble