With tomato season underway on Long Island, I am always looking for new recipes. I make sure I plant enough tomatoes to keep myself, family and friends stocked throughout the summer.
I have been watering, watching and encouraging my plants since Memorial Day. I am thrilled to see so many little green orbs hanging. I am counting down the days until they ripen! However, with all of that waiting I have tomato brain. I can not walk past the rows of tomatoes in the grocery store and not buy them.
I can rationalize that buying entirely too many tomatoes now, will have me well-prepared in the recipe department once mine ripen. I thought I would share this great little recipe I found on Delish for Baked Parmesan Tomatoes.
I modified this recipe to use with one large tomato.
- 1 large ripe beefsteak tomato
- 1/4 cup grated Parmesan cheese
- 2 tablespoons breadcrumbs
- 1/4 tsp oregano
- salt & pepper
- extra virgin olive oil
Wash tomatoes and preheat oven to 450 degrees F.
Slice tomatoes 1/4 inch thick. Place tomatoes in a baking dish. Sprinkle with salt, pepper and oregano.
Top with Parmesan and bread crumbs. Drizzle with olive oil and bake until tender, 15 minutes.
Thanks for reading!