Baked Parmesan Tomatoes


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Hi everyone!  My tomatoes have been taking a back seat so far, so I decided it was time to hilight them.  Really, besides fresh corn, tomatoes are tied to summer.  Tomatoes are the star of this dish, even if I did invite some summer squash to the party.

Start by preheating your oven to 450 degrees and lining a rimmed baking sheet with foil, it’s a much easier clean up!

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Cut your tomatoes (and summer squash, zucchini, etc.) horizontally and place them on the baking sheet with the open side facing up.

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For tomatoes that’s all I did, for the summer squash I decided to scoop out the seeds, I tend to like them more that way.

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Give them both a liberal salt and pepper dose.

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In a separate bowl you can build your cheese filling.  Start with 1/3 cup of fresh Parmesan…

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1/3 cup of shredded mozzerella…

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and a handful of fresh herbs of your choice, and give it a mix.

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Sprinkle the topping onto the veggies and pop them into the oven for 15-17 minutes.

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When they come out of the oven they are hot, fragrant, and bubbling.  Yum.

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Just a quick shout out to the sliced veggies we had on the side tonight.  Just because we ate them raw doesn’t mean they shouldn’t get their photo in the mix, right?

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Enjoy!


About Sarah

Sarah is a trained chef and owner of Whisk Baked Goods. She lives in Chelmsford with her husband and two active boys. Sarah is passionate about food, loves eating local, and cooking gluten free foods.