Nothing says SUMMERTIME quite like fresh, homegrown tomatoes. My husband and I are weirdos, though--we don't like raw tomatoes. I know, we're strange. It's a texture thing. However, cook a tomato? And you'll have trouble keeping me away from it. My mom used to bake tomatoes like this when I was growing up and the flavor is amazing. I have basil and parsley in my garden this year to add even more to the fresh taste. This is a great side dish for dinner or a nice accompaniment to a sanwich or cup of soup for a light lunch.
BAKED PARMESAN TOMATOES
- 4 tomatoes cut in half (horizontally)
- 1/4 cup freshly grated Parmesan cheese
- 1/2 teaspoon each fresh oregano, parsley and basil, chopped
- 4 teaspoons extra virgin olive oil
- salt and black pepper to taste
Preheat oven to 450 degrees. Place tomatoes on a baking sheet, cut side up. Sprinkle on cheese, herbs, salt and pepper. Drizzle with olive oil. Bake until tender, about 15 minutes.
Photo credit: Eating Well
Submitted to Ingredient Spotlight: Tomatoes at Eat At Home. Check out all the other great tomato recipes!