Tuesday, August 11, 2015

Baked Parmesan Herb Tomatoes!

 
 
In the summer, when garden tomatoes are so plentiful, I try to find or create new recipes for using them.  They are so delicious.  I can eat them every day in the summertime.  This is such a simple recipe, but the results were amazing.  This is a good side for most anything.  I especially like them with grilled foods.  I had some fresh corn on the cobb, grill with mine.  Here is what you will need:
 
3 large tomatoes, each sliced in 3 thick slices
salt
black pepper
garlic powder
9 slices of mozzarella or provolone cheese, cut just the size to cover the top of each tomato slice
1 cup panko bread crumbs
1/4 cup grated parmesan cheese
1 Tbs. minced fresh basil
1 Tbs. minced fresh oregano
3 Tbs. olive oil or 3 Tbs. melted butter
 
Place the tomato slices on a foil lined baking sheet.  Sprinkle each slice lightly with salt, pepper, and garlic powder.  Place a slice of the mozzarella or provolone cheese on each tomato slice.
 
In a bowl, combine the panko crumbs, parmesan cheese, basil, and oregano.  If you don't have fresh herbs, use about 1/2 tsp. each of dried. 
 
Pour the olive oil or butter over the crumbs and mix.  This makes them stick together so you can place them on the tomato slices and they will stick.  It also makes them brown up good.
 
Evenly divide the herb panko mixture and place on top of the tomato slices.  Sort of pack it on top with a spoon, so it stays on top when you serve.  Place in a 375 degree oven for 15 minutes or just until browned on top. 
 
With a wide spatula, remove to a serving plate!
 
Serve immediately!



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