BAKED PARMESAN TOMATOES
"No matter how many tomatoes I give to neighbors, I always have too many left for my family to eat," writes Kay Lunsford of Charlotte, North Carolina. "So I came up with this yummy recipe that helped us out with my predicament!"
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cut tomatoes in half widthwise; place cut side up in an 11x7-in. baking dish coated with cooking spray. Sprinkle with salt and pepper. Combine the remaining ingredients; sprinkle over tomatoes. , Bake, uncovered, at 350° for 15-20 minutes or until topping is golden brown.
Nutrition Facts : Calories 74 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 382mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
BAKED PARMESAN TOMATOES
This is a recipe I got from iVillage. They are delicious! Plus baking tomatoes doesn't only make them scrumptious, it also brings out those healthy lycopenes and helps you absorb them more efficiently.
Provided by Heirloom
Categories Cheese
Time 18m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 90.2, Fat 6.6, SaturatedFat 1.8, Cholesterol 5.5, Sodium 247.2, Carbohydrate 5.4, Fiber 1.7, Sugar 3.3, Protein 3.5
PARMESAN-ROASTED TOMATOES
A delicious vegetable side dish that goes with pretty much anything.
Provided by Butch Chandler
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place tomatoes in a bowl and toss gently with olive oil and season with salt and pepper. Arrange on a baking sheet and top each tomato half with Parmesan cheese.
- Bake in the preheated oven until Parmesan cheese is melted and slightly browned, 15 to 20 minutes.
Nutrition Facts : Calories 65.4 calories, Carbohydrate 3.9 g, Cholesterol 5.9 mg, Fat 4.3 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 1.5 g, Sodium 132.4 mg, Sugar 2.5 g
PARMESAN TOMATOES
Baked sliced tomatoes covered with a cheesy, spicy topping.
Provided by NRWILSON
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange tomato slices in a single layer on a baking sheet. In a small bowl, mix together mayonnaise, parmesan, Dijon mustard, and brown mustard. Season with oregano, and salt and pepper to taste. Use a spoon to top each tomato slice with a small amount of the mayonnaise mixture. Sprinkle with mozzarella , and then top with parsley.
- Bake in preheated oven for approximately 15 minutes, or until golden brown. Serve immediately.
Nutrition Facts : Calories 172.5 calories, Carbohydrate 7.6 g, Cholesterol 14.2 mg, Fat 13.8 g, Fiber 2.1 g, Protein 5.1 g, SaturatedFat 3.3 g, Sodium 649 mg, Sugar 3.8 g
PARMESAN TOMATOES
When ruby-red tomatoes appear on the vines in the garden, my family requests these cheesy topped tomatoes as a side dish. I also enjoy these by themselves for a light lunch.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Remove stems from the tomatoes and halve widthwise. Place, cut side up, in a small baking dish. Combine all remaining ingredients; sprinkle over tomato tops. Bake at 375° for 15 minutes or until heated through.
Nutrition Facts :
DOUBLE-TOMATO PASTA SALAD
For full-spectrum tomato flavor, this pasta salad pairs fresh tomatoes with sun-dried tomatoes. The sun-dried tomato oil and the water that's released from salted tomatoes serve as a built-in dressing. Nuts and herbs add crunch and freshness, but you should feel free to add more embellishments right before serving, like mozzarella or shaved Parmesan, white beans or chickpeas, sardines or another tinned fish, or briny condiments like capers or olives.
Provided by Ali Slagle
Categories dinner, easy, lunch, weeknight, pastas, salads and dressings, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Holding back the sun-dried tomatoes with your fingers, drain the oil from the jar into a large pot. Coarsely chop the sun-dried tomatoes and add them to the pot, along with the nuts and olive oil. Set over medium-low and cook, stirring often, until the nuts are toasted, 5 to 6 minutes. Scrape into a large bowl (reserve the pot), then stir in the garlic and 1/2 teaspoon each salt and pepper.
- Fill the reserved pot with water (no need to wash) and bring to a boil. Season water with salt, add the pasta and cook until just past al dente. (The pasta will not cook further in the sauce.) Drain the pasta.
- While the water is coming to a boil, coarsely chop the ripe tomatoes. Add to the sun-dried tomato mixture, season with 1 teaspoon salt and stir to combine. (Tomato mixture can be made up to 2 hours ahead.)
- Add the drained pasta to the tomato mixture and stir to combine. Let sit until room temperature, about 15 minutes or up to 2 hours. Pasta salad will keep up to 3 days if refrigerated.
- When ready to eat, taste the pasta salad. If flavors are muted, add salt and lemon juice or red wine vinegar. If it's too sweet, add black pepper and lemon juice or red wine vinegar. Stir in the greens and eat.
GRILLED PARMESAN TOMATOES
We grill almost everything in the warmer season even vegetables! I always make this recipe using big juicy tomatoes from the garden, these are so good! Since these tomatoes are best served at room temperature or chilled they are great to make ahead and serve to company. Make certain to use the biggest juiciest tomatoes you can find for this, plum tomatoes just won't do! Since I really don't measure when I make these, the amounts listed are only estimated, you can really just use as much as desired to taste, but only use a small amount of honey. For 7 large tomatoes (14 halves) I find that one extra large garlic bulb will give you enough thin slices of garlic to cover 14 tomato halves. Of course you can use more garlic and use as many tomatoes as you like!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 45m
Yield 14 tomato halves
Number Of Ingredients 7
Steps:
- Set your barbecue to about 300°F or to medium-low heat.
- Place the tomato halves on a greased baking sheet cut-side up.
- Divide the garlic slices on top of each tomato (if you have any garlic slices left over just sprinkle around the tomato halves).
- Drizzle with just a very SMALL amount of honey (if using).
- Then drizzle with balsamic vinegar and then olive oil.
- Season with salt and pepper (I use seasoned salt for this).
- Sprinkle with grated Parmesan cheese.
- Place the tray of tomatoes on the grill.
- Roast until tomatoes are very soft and lightly charred (about 25-30 minutes; the cooking time will vary depending on the size of your tomatoes and the barbecue heat.
- Remove the tomatoes from the tray and place on a serving platter.
- Drizzle with more olive oil.
- These are best if served chilled or at room temperature.
Nutrition Facts : Calories 45, Fat 3.1, SaturatedFat 0.4, Sodium 5.4, Carbohydrate 4.1, Fiber 1.1, Sugar 2.9, Protein 0.8
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