It was simply amazing!
Baked Parmesan Tomatoes
From EatingWell: August/September 2006
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.
37 Reviews for Baked Parmesan Tomatoes
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.
I made four large slices each out of my tomatoes (like photo accompanying the article), followed the recipe, and was very disappointed. They came out very soggy, and the cheese never melted or browned. Unsurprising, really, as parmesan doesn't melt well!
Maybe this would work better with a different cheese, but I'm not going to bother trying it again to find out.
I have never been a huge tomato fan, but I have been wanting to try something new. I decided with the cheese, and oregano it might be a lot better. It definitely didn't do the trick for me. Im sure if you are a die hard tomato fan you will be impressed with this dish, but I wasn't.
Love Parmesan cheese....love tomatoes....but was disappointed by the combo of flavours. Especially after all the reviews that raved about these. They're a good snack...but definitely not amazing.