Roasted Parmesan Tomatoes

27Jul11

This is a great appetizer or basic dish to get the hang of because it can be adapted in so many ways. You could throw an egg in there under the cheese and make this for breakfast, or cook up a few and serve over spaghetti. In a bowl on top of grainy toast, next to herbed polenta, or on top of a pizza would all be delicious.

Roasted Parmesan Tomatoes 
One large Tomato (any kind will do), halved so that it lays flat
1/2 cup grated Parmesan (use the good kind, don’t skimp!)
1 tsp Oregano or Basil
S&P
Olive Oil

Preheat oven to 450 and line a baking sheet with aluminum foil.

Scoop out the seeds and some pulp from the tomatoes to create a shallow bowl. Split the parmesan and herbs evenly between the two halves.

Place two halves, cheese up, on the tin foil. Grind salt and pepper over top, and drizzle with olive oil.

Roast for 15 minutes or until cheese is melted and starting to brown. Allow to cool slightly before serving.

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One Response to “Roasted Parmesan Tomatoes”

  1. 1 aaron

    those would make sweet pizzas


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