Southern girl with abundance of fresh tomatoes. Just made this for breakfast--yep, breakfast. Loved it with cheese grits and scrambled eggs. I blotted the tomatoes on paper towels so they wouldn't get mushy, then mixed some breadcrumbs with the parm. Baked at 400 for ca. 10 min. Will make this again
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.
36 Reviews for Baked Parmesan Tomatoes
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.
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!
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.
It was simply amazing!