Roasted Parmesan Tomatoes are made with fresh red tomatoes, well seasoned with simple ingredients. Serve as an appetizer or side dish.
The delicious taste reminds me of a pizza without the crust.
Sliced red tomatoes sprinkled with shredded Parmesan cheese and seasonings are ready for the oven. This savory side dish cooks in a few minutes.
Perfect for any occasion. Pairs well with meat loaf, fried or baked chicken and salads.
Although any variety of tomatoes will work in this recipe, I prefer Roma.
They’re firm and meaty but not tart.
Parmesan cheese (shredded or shaved) and dried oregano provide delicious flavor.
THE PARMESAN CHEESE
Parmesan cheese is available in most grocery stores shredded or
whole (pictured). To get the best flavor, I buy it whole
and shred. It’s a matter of personal preference.
Allergic to Parmesan cheese? Omit and enjoy the wonderful roasted taste of tomatoes.
You’re invited to check out my Cucumber Tomato Salad.
ENJOY!
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Baked Parmesan Tomatoes
Ingredients
Method
- Preheat oven to 400 degrees.
- Slice tomatoes into thirds (or desired thickness) or into wedges. Place on an un-greased baking sheet. For easy clean-up, line baking sheet with parchment paper.
- Lightly drizzle tomatoes with olive oil. Season with salt, ground black pepper and dried oregano. Top with shaved or shredded Parmesan cheese (if using).
- Bake 5 to 10 minutes or until cheese has melted. Garnish with fresh basil (optional).
- Serve hot.