Sliced Tomatoes Baked With Parmesan Cheese
"With just a few simple ingredients and 15 minutes in the oven, you have a wonderful and delightful looking side dish. I believe I got this recipe from a book called Gluten-Free by Michael Cox."
photo by Emily Elizabeth
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 2 large tomatoes (firm, but ripe)
- 1⁄2 cup freshly grated parmesan cheese
- 2 tablespoons olive oil, plus extra
- olive oil, for greasing
- 1 tablespoon fresh parsley, chopped
- black pepper
directions
- Preheat oven to 425 degrees F.
- Lightly grease a baking pan or cookie sheet with olive oil.
- Thickly slice the tomatoes and place them in a single layer on the greased pan.
- In a small bowl make a paste by combining the parmesan cheese, 2 tablespoons olive oil and chopped parsley. Season paste with a few shakes of black pepper.
- Spread the paste evenly over each tomato.
- Bake for 15 minutes (top rack) until the tops are golden brown and bubbling.
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Reviews
-
This was really good. I had it with leftovers from the night before for lunch. I didn't have fresh Parmesan cheese. I used some that was in a container. I think next time I make it I will add s slight amount of water to the cheese and oil mixture because the cheese didn't melt quite right before turning brown. I will definitely be making this again.but I will try it with fresh Parmesan cheese. Thanks sister gypsy for sharing your recipe. Made for ZWT 4-Italy. -
My stepmother makes this all the time. It's wonderful! I prefer tomatoes cold, however I will never turn one of these down!
RECIPE SUBMITTED BY
Emily Elizabeth
Shawnee Mission, Kansas
Growing up, my mom didn't keep any junk food in the house so if I wanted something sweet I had to find a way to make it (or go to a friend's house)! I loved looking through my mom's recipe books and trying to find recipes that I could make. I baked a lot of home made bread from Betty Crocker's Big Red Book, and every holiday, my mom and I would make pies together from scratch. I didn't actually get interested in cooking main courses until I got married and realized that I had to actually put dinner on the table every night. Just as I was starting to get the hang of it, I was diagnosed with Celiac Disease in May of 2007. This meant that I had to learn a whole new way of cooking - gluten free. I have accepted this as a new challenge and have fallen even more in love with cooking and baking. There is nothing like the feeling I get when I have success with creating a new recipe! My inspiration usually comes from a craving for something that I can't have because it is not gluten free. I immediately go back to my kitchen and learn how to make it myself! I also focus on creating recipes with all natural ingredients and avoiding artificial or added sugars.
