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Baked Parmesan Tomatoes

August/September 2006

Your rating: None Average: 3.9 (566 votes)

A sprinkle of Parmesan and a drizzle of olive oil transform tomatoes into the perfect side dish. Or try sandwiching them between slices of your favorite whole-wheat country bread.



READER'S COMMENT:
"simple and quick side dish "

35 Reviews for Baked Parmesan Tomatoes

06/06/2014
Anonymous
Lower heat

So the 450 this called for was too hot for my oven, I lowered to 425 after checking them and finding them to be almost burning, only needed about 10 mins. bake time. Also I would recommend to spray your pan with cooking spray, mine stuck like crazy and were very mushy, over all they tasted great and my husband would eat them again.

great flavor, easy to make
Comments
05/09/2014
Anonymous

The first time I made this it wasn't so great…there was too much tomato that muddled all of the flavor. However, with a few tweaks it turned out to be a great side dish.

I added a little mozzarella to go with the parmesan because it melts so much better. I also added garlic for more depth of flavor. The biggest difference was scooping out the insides of the tomato (I used roma tomatoes). Doing this changed the whole dish! You don't need to scrape out everything but getting the main chunk of tomato in there will make such a big difference.

With some changes, I would recommend this dish to everyone!

Comments
10/26/2013

These were just okay. The acidity was so overpowering that I couldn't taste the parmesan and oregano. Maybe they'd have been better if I hadn't cooked them so long. Next time I'll try broiling them.

Comments (1)

9 comments

jojesha3 wrote 38 weeks 1 day ago

I tried these again, but I

I tried these again, but I broiled them until the cheese started to brown. They were much better.

07/12/2013
Anonymous

It was simply amazing!

FAB!
Comments
07/07/2013
Anonymous
Nothing Special

The photo of the dish doesn't match the recipe description so I just sliced a large tomato into thick slices to match the picture. Halfway through baking I could see that not much was happening with the parmesan so I added mozzarella cheese and put it back into the oven then added an additional 10 minutes to the baking time. I served them on the side of roasted chicken and they looked fabulous ...but that's where it ended. When you cut through it, the cheese just slides right off the tomato. The skin slipped off too making it look kinda gross. There's not much flavor ... just tasted like warmed up tomato with cheese on it. I added this as a pin on pinterest but I'm taking it off and I wouldn't recommend it to anyone.

quick
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