Parmesan ‘n Herb-Crusted Plum Tomatoes

Published on February 8, 2014 | In American | By The Social Chef |

- Difficulty Level

This recipe of Parmesan ‘n Herb-Crusted Plum Tomatoes comes to you by Meal Planning Maven

You really must try these savory little gems in summer, when plum tomatoes are plentiful at your local farmers’ markets! This pretty side dish which can be roasted or grilled, comes together in a flash with just the simplest of ingredients.

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Recipe Rating

(1 Rating)

Ingredients

1 tablespoon olive oil
4 large ripe plum tomatoes, cut in half vertically
1/4 cup mixed chopped fresh herbs such as dill, thyme, chives and parsley
1/2 cup freshly grated Parmesan cheese
Salt and pepper to taste

Instructions

1. Drizzle tomatoes halves with olive oil. Mound herbs evenly on top of each tomato; sprinkle with grated Parmesan cheese.
2. To Roast: preheat oven to 450 degrees F. Lightly coat a medium casserole dish (about 11 x 7-inch) with olive oil spray. Arrange tomato halves face-up in dish. Bake, uncovered for 8 minutes or until tomatoes are soft and cheese is melted. Broil for about 1 minute to allow cheese to brown. Watch carefully.
3. To Grill: preheat grill to medium setting. Place tomatoes on a lightly oiled grill-safe pan. Grill tomatoes (with grill covered) for about 5 minutes or until tomatoes are soft, cheese is melted and lightly browned. Watch carefully.
4. Make Ahead and Storage Tips: topping may be prepared up to 2 days ahead. Cover and refrigerate. Tomatoes may also be assembled up to 2 days ahead. Cover and refrigerate. Leftovers may be served at room temperature or reheated in a 275 degrees F oven, loosely covered, for about 8 minutes or until warmed through. Freezing is not recommended.
5. MPM Mini-Bites: If you can’t find good plum tomatoes, other varieties such as roma or beefsteak will be equally delicious. Adjust the quantities of topping ingredients according to tomato size. Go crazy with fresh herbs by experimenting with other “summer lovelies” such as basil, oregano, savory and mint!

Servings : 4
Course : Appetizer, Side Dish
Recipe Type : Food Blogger & Food Friends, Healthy Recipes, Vegetables

Instructions

1. Drizzle tomatoes halves with olive oil. Mound herbs evenly on top of each tomato; sprinkle with grated Parmesan cheese.
2. To Roast: preheat oven to 450 degrees F. Lightly coat a medium casserole dish (about 11 x 7-inch) with olive oil spray. Arrange tomato halves face-up in dish. Bake, uncovered for 8 minutes or until tomatoes are soft and cheese is melted. Broil for about 1 minute to allow cheese to brown. Watch carefully.
3. To Grill: preheat grill to medium setting. Place tomatoes on a lightly oiled grill-safe pan. Grill tomatoes (with grill covered) for about 5 minutes or until tomatoes are soft, cheese is melted and lightly browned. Watch carefully.
4. Make Ahead and Storage Tips: topping may be prepared up to 2 days ahead. Cover and refrigerate. Tomatoes may also be assembled up to 2 days ahead. Cover and refrigerate. Leftovers may be served at room temperature or reheated in a 275 degrees F oven, loosely covered, for about 8 minutes or until warmed through. Freezing is not recommended.
5. MPM Mini-Bites: If you can’t find good plum tomatoes, other varieties such as roma or beefsteak will be equally delicious. Adjust the quantities of topping ingredients according to tomato size. Go crazy with fresh herbs by experimenting with other “summer lovelies” such as basil, oregano, savory and mint!

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About Chef

The Social Chef

Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...