Parmesan Baked Tomatoes




PHOTO CREDIT: Janie Maxwell

 

 

 

 

 

 

 

 

 

 

 

 

Farmers’ Markets are filled with an abundance of local produce. I wait all year for heirloom tomatoes. The taste is so amazing and September is cool enough to turn the oven back on.  So try these flavorful baked tomatoes for a quick side dish.

2 pints cherry tomatoes,
    vary types if desired

½ cup panko or fresh breadcrumbs

½ cup grated, fresh Parmesan cheese

Olive oil

1 Tbsp finely chopped fresh herbs such
    as basil, oregano or thyme

½ tsp Salt

¼ tsp fresh pepper

2 Tbsp Parmesan cheese for top

Preheat oven to 400 degrees.

Wash tomatoes and pat dry.

Prepare an eight-by-10 baking dish by barely covering the bottom of the baking dish with olive oil.

In a bowl, combine bread crumbs, ½ cup of cheese, salt and pepper, and herbs.  Mix slightly.

Add tomatoes to the baking dish and toss to coat in olive oil.

Add breadcrumb mixture and toss gently. Bake in the oven for eight to 10 minutes at 400 degrees.

Remove from the oven and add remaining two tablespoons of cheese to the top.

Place under the broiler until the cheese is melted and browning occurs, about three minutes.

Remove from oven and let stand for 10 minutes before serving. Season to taste.

Serve with fresh baguette.

Recipe courtesy of Janie Maxwell, MS, RDN, LDN. To see what is in season nearby, down a smartphone app at WhatsInSeasonApp.com.

 

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