Fresh Fridays: Baked Tomatoes with Shallots

In  this series, local chefs give us their favorite recipes, full of fresh, seasonal ingredients, just in time for the weekend.

By Chef Mark Miller, Hamilton’s Grill Room,

We always try to cook seasonally at Hamilton’s Grill Room, and now that tomatoes are here we can work with them much more often. They are a quintessential New Jersey ingredient and very refreshing prepared a number of ways throughout the summer.

Our local farms and suppliers provide us with great quality tomatoes. Although they are commonly found as a part of salads, we like to make them the star of several simple dishes to start a meal.

At our Jersey Shore dinners we served large slices with garlic, and olive oil. On our current menu you can find a similar appetizer, but with blue cheese. With all these, the tomato is not another ingredient—it’s the focus.

This baked tomato slices recipe works great as both an appetizer or a family-style side dish for the whole table.

Baked Tomatoes with Shallots

Serves 8


8 tomatoes, cored and sliced width-wise into ¼” slices
4 shallots, thinly sliced
Extra virgin olive oil
Dried oregano
Sea salt
Freshly ground pepper


  1. Preheat oven to 425°F
  2. Arrange tomato slices on a sheet pan and scatter the shallots on top.
  3. Drizzle with extra virgin olive oil and sprinkle generously with dried oregano, sea salt, freshly ground pepper.
  4. Bake for about 25 minutes or until tender.

Chef Mark Miller_Hamilton's Grill Room

ABOUT Chef Mark Miller and Hamilton’s Grill Room

Hamilton’s Grill Room Executive Chef Mark MIller takes pride in supporting and showcasing community agriculture.  Inspired by a French baker he worked for as a young boy, Miller immersed himself in the restaurant business. Mark has experienced every station of the trade from dishwasher to Chef, notably for the James Beard Foundation before coming to The Grill Room.

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