Parmesan Tomatoes Recipes

PARMESAN-ROASTED TOMATOES

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.

PARMESAN TOMATOES

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.

PARMESAN TOMATO

Steps:

• Remove stems from tomatoes; cut in half widthwise. Place cut side up in an 11x7-in. baking dish coated with cooking spray. , Sprinkle with bouillon and cheese; dot with butter. Bake, uncovered, at 400° for 20-25 minutes or until heated through.

BAKED PARMESAN TOMATOES

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.

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.

PARMESAN TOMATOES

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.

PARMESAN PAN-FRIED TOMATOES

Steps:

• Combine flour, onion powder, garlic, salt and pepper in a bowl; mix well.
• In seperate bowl, combine panko and parmesan.
• In a third bowl, combine eggs and mustard.
• Take tomato slices and dip in flour mixture, dusting off excess.
• Then dip in egg mixture, letting excess drip off.
• Finally, dip in parmesan/panko mixture, pressing parmesan mixture onto slices for good coverage; repeat until all slices are breaded.
• These should be stored in a single layer and dusted lightly with extra crumbs. DO NOT STACK.
• Heat olive oil in a non-stick frying pan over medium to high heat.
• Place 3 slices (one order) in pan and let cook about 1-1/2 to 2 minutes on each side, until golden brown. DON'T FLIP TOO SOON or parmesan mixture will fall off.
• Continue with remaining slices and serve hot.

BROILED PARMESAN TOMATOES

Steps:

• Preheat a broiler according to manufacturer's recommendations. Line a baking sheet or small sheet pan with aluminum foil.
• Slice tomatoes in half crossways. Slice thin slices off of the round part of the tomato halves so they will sit straight on the pan.
• Place tomato halves on the prepared pan and sprinkle with salt, pepper, and Italian seasoning to taste.
• Place seasoned tomatoes under the broiler and broil about 4 minutes. Be sure to watch carefully, so they won't burn.
• Sprinkle 1 tablespoon grated Parmesan cheese on each tomato half, and return to the broiler.
• Broil until Parmesan cheese is melted and bubbly, 45 seconds to 1 minute.
• Transfer broiled tomatoes on a plate or serving platter and garnish with fresh parsley, if desired. Serve warm.

GRILLED PARMESAN TOMATOES

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.

OVEN-ROASTED PARMESAN AND GARLIC CHERRY TOMATOES RECIPE

Steps:

• Preheat oven to 400 degrees.
• Pour olive oil in the bottom of a 13x9" baking dish.
• Add tomatoes and stir around until all tomatoes are covered.
• Sprinkle with salt, pepper, parsley, grated cheese, and garlic salt.
• Bake tomatoes for about 8-10 minutes.
• Remove tomatoes from the oven, preheat the broiler, and return tomatoes to the broiler for 2 minutes until the tomatoes begin to split and the cheese begins to color.
• Serve immediately.

PARMESAN CRUSTED TOMATOES

Steps:

• Combine flour, onion powder, granulated garlic, salt and pepper.
• Mix well.
• In separate bowl combine panko and Parmesan.
• In third bowl combine eggs and mustard.
• Take slices of tomato and dip in flour, dust off excess.
• Then dip in egg mixture, letting excess drip off.
• Finally dip in parmesan/panko mixture, pressing parmesan mixture onto slices for good coverage.
• Repeat until all slices are breaded.
• These should be stored in a single layer dusted lightly with extra crumbs.
• Heat olive oil in non-stick frying pan, over medium-high heat.
• Place 3 slices (1 order) in pan, and let cook about 1 1/2- 2 minutes on each side, until just golden brown.
• Don't flip too soon or parmesan mix will fall off.
• Serve.