Neapolitan Baked Tomatoes With Basil & Parmesan
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 1⁄2 lbs tomatoes, vine-ripened, cut in half (about 3 large)
- 3⁄4 cup dry breadcrumbs, grated (12 tbsp)
- 2 garlic cloves, finely minced
- 1⁄4 cup fresh herb, minced (basil, parsley, marjoram)
- 3⁄4 cup parmesan cheese (12 tbsp) or 3/4 cup asiago cheese, shredded (12 tbsp)
- 6 tablespoons olive oil
- salt and black pepper, freshly ground (to taste)
- 2 -3 anchovies, chopped
directions
- Preheat oven to 350 degrees.
- Put tomatoes in an oiled baking dish, cut sides up.
- Combine remaining ingredients and sprinkle each tomato with an equal portion.
- Bake 30 minutes or until crusty. Tomatoes will be soft yet hold a shape.
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Reviews
-
Loved it, loved it. Made it with some perfect mid-September tomatoes, raw sheep's milk Parmigiano-Reggiano cheese, vinegar-marinated white anchoves, and the thin spaghetti, plus a drizzle of extra-virgin olive oil so the pasta wouldn't stick. The fresh herbs are a must (I did 2 parts basil and 1 part each parsley and marjoram). DH rated it "excellent" and had thirds. The breadcrumb mixture that falls off the tomatoes while baking should be scattered over the pasta for a nice crunch.
RECIPE SUBMITTED BY
Hi! I'm very blessed with a daughter and 3 sons, all teens who don't hate me lol. I am passionate about my family, and being an Italian family makes us all foodies by nature! I love to cook just about anything that's rustic style, and I eat fairly naturally and vegetarian.