Baked Tomatoes With A Parmesan Cheese Crust And Balsamic Drizzle Recipes

BAKED TOMATOES WITH A PARMESAN CHEESE CRUST AND BALSAMIC DRIZZLE

Steps:

• Preheat oven to 400.
• Holding the tomato in the palm of your hand and using a sharp knife, cut around the core of the tomato and remove.
• Cut the tomato in half and and sprinkle desired amount of the crumb mixture on top of the tomato and bake uncovered for 25 minutes.
• Combine the Balsamic vinegar, brown sugar and water in a small saucepan. Boil drizzle mixture on high until syrupy.
• Drizzle over baked tomatoes & serve.

PARMESAN OVEN BAKED TOMATOES

Steps:

• Preheat oven to 400°F.
• Using a blender, food processor or Magic Bullet, process the bread into fresh breadcrumbs. (This took about 1 second in my Magic Bullet).
• In a small bowl, combine breadcrumbs, cheese, garlic, olive oil, herbs, salt and pepper. Toss until well mixed.
• Place sliced tomatoes in a shallow baking dish, season with salt & pepper. Top with breadcrumb mixture.
• Bake for 10-15 minutes or until crumbs are lightly browned. Be sure not to over bake so the tomatoes don't become mushy.

BAKED PARMESAN TOMATOES

Steps:

• Preheat oven to 450 degrees F.
• Place tomatoes cut-side up on a baking sheet.
• Top with Parmesan, oregano, salt and pepper.
• Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.