Thursday, November 8, 2012

Parmesan Baked Tomatoes

PhotobucketHere's an easy, attractive, tried and true side dish using tomatoes, cheese and fresh herbs.  It's one way to enjoy fresh garden tomatoes, and I sure had a bumper crop this year. 

I've prepared them with cheddar cheese, but like the flavor Parmesan the best.

Served them with chicken, pork or fish, or they could be served as a side with a grilled sandwich as well.

They could also be served as an appetizer, and if smaller tomatoes were used they could be baked then put on artisan bread or crackers.


Parmesan Baked Tomatoes
2 medium tomatoes
1/3 cup or more of grated Parmesan
fresh oregano and/or basil, or blend of dry Italian herbs
salt
Parmesan Tomatoesfreshly ground pepper
olive oil
Parmesan Tomatoes Preheat the oven to 450 degrees.

Cut tomatoes into 1/3-inch slices. Place on a baking sheet then top with freshly grated Parmesan,  basil and/or oregano, or dry herb mix, salt and pepper. 

Drizzle with olive oil and bake about 10-15 minutes, until tomatoes are tender and cheese melts.  Add extra Parmesan when serving if desired.

Serves 2 to 4.  Estimated cost: $.80 or less with purchased tomatoes; next to nothing with garden tomatoes.