Tuesday, September 17, 2013

Roasted Parmesan Tomatoes

To-may-toe, to-mah-to… regardless of how you say it (but, really, does anyone say “to-mah-to”?), you’ll love these tomatoes! 

Roasted Parmesan Tomatoes – Finding Joy in My Kitchen


  • 4-5 Roma tomatoes
  • Parmesan cheese
  • Parsley or basil
  • Salt and pepper
  • Olive oil


Begin by washing and slicing your tomatoes into thin strips.  I can usually get four out of 1 Roma tomato.  I recommend using Roma tomatoes because they are more “meaty” and less “seedy”, but really, you can make these tomatoes with any kind you fancy.  

Layer the tomato sliced onto a cookie sheet that has been lightly greased.  Top each tomato with a sprinkle of shredded Parmesan cheese. 

If desired, sprinkle on parsley, basil and/or salt and pepper. 

Place tomatoes into the oven. You have two choices here – (1) broil for 3-4 minutes and you’re done!  Or, (2) bake at 450 for 10-15 minutes. 

Serve warm. 

Store leftovers in the fridge and reheat to enjoy later. 


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