BAKED PARMESAN TOMATOES – Need a new veggie side to serve with dinner? Try these simple baked tomatoes with a melted Parmesan topping!
I can’t believe Christmas is just two weeks away! This December has been full of traveling for me, so I feel like I haven’t been home much. In fact, as you’re reading this Monday morning, I’ll be in the sky traveling to Chicago for an overnight trip.
A couple of weeks ago, I was in Galveston, Texas for a work conference. My coworkers and I went out to dinner at a fancy seafood restaurant that was AMAZING. I always order seafood when I’m out on work dinners– because Nick hates seafood, and it’s my only chance, haha! Anyway, we went to this restaurant that overlooked the ocean, and we ordered some delish seafood– appetizers were panko crusted asparagus with creamy crab sauce. I ordered the crab cake stuffed shrimp with macaroni and cheese and Parmesan tomatoes.
BAKED PARMESAN TOMATOES
— 2–3 large beefsteak tomatoes
— 1 cup shaved Parmesan cheese
— 1 Tbsp dried basil
— 2 Tbsp fresh Italian parsley, roughly chopped
— 1 Tbsp dried oregano
Preheat your oven to 400 degrees F. Spray a baking sheet with cooking spray.
Slice the tomatoes into 1/4″ slices and arrange on the baking sheet.
Top each slice with enough Parmesan to cover the top, as well as a sprinkling of basil and oregano.
Bake for 10 minutes, until the cheese is melted and bubbly.
Top with the fresh chopped Italian parley.