Baked Tomatoes with Herbs and Parmesan Cheese
I love tomatoes, especially fresh from the garden. This recipe for baking halved tomatoes is a delicious way to use them. The baking process even brings out the best in the grocery store varieties, so I make this throughout the year.
Have fun experimenting with different toppings. Fresh herbs are best, but I often use dried when I do not have the fresh on hand and the flavor difference is not that noticeable in this preparation. Make this quick and easy recipe in any amount needed.
- 2 large, ripe but firm tomatoes, halved horizontally
- Fresh or dried basil
- Fresh or dried parsley
- Salt and pepper to taste
- Freshly grated Parmesan cheese
- Olive oil
Preheat oven to 400° F. Using your finger, scoop out the seedy areas on the inside of the tomatoes, forming a hollow between the flesh segments. Squeeze the tomatoes lightly to remove excess juice. Place the tomato halves, cut side up, in a small, shallow baking dish. Sprinkle each half with the basil, parsley, salt, pepper, getting some into the hollow areas. Add some cheese on top. Drizzle a little olive oil on top. Bake, uncovered, for 30 minutes, or until the tomatoes have softened and the tops have browned. Let cool slightly, about 5 minutes, before serving.
Notes: If you do not have large tomatoes, use 4 small tomatoes and keep whole, cutting off just the top for a cut surface. You can also use plum tomatoes. Leftovers can be used as is or added to a dish that calls for cooked or canned tomatoes.