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Baked Tomatoes with Herbs and Parmesan Cheese

Serves 4

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.

Baked Tomatoes Recipe Photo

Ingredients

  • 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 and 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.

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