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Tomatoes Parmigiano
Tomato Traditions
Once tomato season starts there’s a collection of recipes that I need to make before I start experimenting with new recipes. First on the list is a BLT — one of my four most-favorite sandwiches. Then I have to make a batch of Gazpacho because it’s just not summer without a few cups of that most delicious chilled Spanish soup. And for much of tomato season my standard lunch is a Greek take on Insalata Caprese (a dish that barely merits the title of “recipe”) using feta instead of mozzarella and adding lemon juice. And finally I make Tomato Parmigiano.
My quick version of Tomato Parmigiano hardly deserves to be called a recipe, but it’s so good that if you haven’t ever done it you should make it tonight.
My quick version of Tomato Parmigiano hardly deserves to be called a recipe, but it’s so good that if you haven’t ever done it you should make it tonight. All you need is a small tomato for each person, a bit of thyme, oregano, or basil, and some genuine Parmigiano Reggiano (do not use anything but genuine Parmigiano). By the way, a toaster oven works great for these.
Tomato Parmigiano
Serves 4.2 sm (3″ diameter) tomatoes
4 tsp chopped fresh thyme, oregano or basil
1 tbsp sea salt
1 oz shredded Parmigiano ReggianoSlice tomatoes in half, top to bottom, and cut out stem. Place halves cut side up on a baking sheet sprinkle with a bit of salt, chopped herbs, and cheese. Bake for at 375 until cheese browns &mdash about 10 minutes in a toaster oven.
Try these tomatoes with…
Veal with Artichokes
Kofta
Pork Empanada
Technorati: Food | recipe | kevin d weeks | seriously good | tomatoes | side dish
9 Responses to “Tomatoes Parmigiano”
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Disclaimer: Most quantities in recipes are approximate. Adjust as needed according to your taste and experience. Unless otherwise specified, eggs are large and butter is unsalted.
Sounds so delicious, I am wondering why I’ve never prepared tomatoes like this.
Kalyn,
Because you’re a cook – like me – and we tend to focus on preparations. I’m always a bit embarrased when I post something like this – it’s not a recipe. But then it’s not as obvious as it seems in retrospect. In fact, I’ve never run across anyone who’s done this anywhere – although I’m sure I’m not the only one it occurred to. And that first bite of hot, fresh tomato and cheese…
Speaking of BLT’s, thanks to your turning me on to Charcuterie a while back, I’ve just finished my entry for Michael Ruhlman’s BLT from scratch challenge. It was such an interesting process (to me, anyway)I decided to blog about it, and gave you credit (in the Bacon post http://inventingtheuniverse.blogspot.com/2009/07/blt-challenge-bacon.html) for starting me on the wonderful path of home cured bacon.
Carol,
I’m glad. I saw Ruhlman’s challenge and would have been tempted if I could grow tomatoes, but alas, a third-floor condo with zero sun isn’t a suitable home for tomato plants.
I can’t believe I never thought to add cheese to roasted tomatoes before! Sounds fabulous, I would like one immediately please.
Carol,
Yeah, it was sort of embarassing for me when I thought of it.
Hey, if “Hello World” is a program then this is a recipe…and it is a recipe.
This does sound delicious. I think I’ll try it on the barbecue.
I’ve made these – excellent use of fresh tomatoes. We drizzle with a little olive oil, then salt/pepper/basil and parmesan. Sometimes, I’ll finely sliver a garlic clove and sink a few slivers into each tomato half…use non-stick foil for easy clean-up. Broil for last minute or two for an extra crispy topping.