Wednesday, April 24, 2013

Baked Parsley Parmesan Tomatoes

Baked Parmesan Tomatoes
When I met Hubby, he wouldn't even look at a tomato. He would pull it out of a burger, avoid them in salads and just avoid them altogether. For me, I grew up eating sliced fresh tomato with my meals and always ask for extra for my burger. However, as time has passed and I have been creative in my tomato making, he has come around. Amazing!!  Last night, I made this little side dish to go with steak and corn. Much to my surprise, Hubby inhaled a few. Isn't it amazing how 3 years with a tomato-a-holic like me will change a person? 

2 roma tomatoes, sliced into fourths
1/4 cup olive oil
1/4 cup shaved fresh parmesan cheese
1/8 cup shaved fresh mozzarella cheese
1/4 cup seasoned bread crumbs
1/8 cup fresh parsley

Preheat oven to 350 degrees F.

Lay out the sliced tomatoes on a cookie sheet and drizzle them with the olive oil. Add the shaved parmesan to each slice, then the mozzarella. Sprinkle the bread crumbs on the slices and top with the chopped parsley.
Baked Parmesan Tomatoes
Bake for 10 minutes or until cheese is melted.
Baked Parmesan Tomatoes
Boy are these good!! They make a perfect accompaniment to a main course or they can stand on their own as an appetizer for your next get together.
Baked Parmesan Tomatoes
For nutrition information, click the magic button below

Featured on SweetSav's Meatless Monday's May 6, 2013

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