As I have chronicled in my past couple of blogs, this year has been the year of the tomatoes in my garden. Every day I seem to pick about 5-6 large tomatoes and at least a cupful of yellow grape tomatoes. And because of that I have been on a quest to let no tomato go to waste.
I can’t say it enough, the tomatoes in my garden have been nothing short of phenomenal (for a quick read on the heirloom tomatoes I am growing in my garden this year go to my tri-tomato salsa recipe). You just don’t get tomatoes like this in the grocery stores. When the inside of the tomato looks like the picture below, you know you’ve got a juicy, flavorful tomato.
I’m surprised my skin isn’t turning red from all of the tomatoes I’ve been eating lately. They are just so darn good and this recipe is a great way to enjoy them. It’s so simple to make and once it’s cooked you feel like you’re eating a decadently thick marinara sauce topped with gooey cheese.
Lesson Learned 1 – You can use different herbs to flavor the tomatoes: The first time I made this recipe I used some lemony thyme. I have a big pot of it growing on my deck. The second time I used fresh basil (also growing in a pot on my deck) and cut it into lardons before sprinkling it on the tomatoes.
Either the way the process couldn’t be simpler. Cut the tomato into half inch slices, sprinkle with herbs and top with mozzarella and shaved parmesan. You can sprinkle a little italian seasoning on the top or leave it plain, then bake and finish it off with a drizzle of good olive oil before you serve (I used white truffle olive oil).
Lesson Learned 2 – Cut the bottom of each end of the tomato to create a flat surface: Since the tomatoes are round, your end pieces will not lie flat on the baking sheet. That’s really no big deal except that if the tomato is too wobbly the melted cheese can fall right off of it onto the baking sheet. All you need to do is cut off a small portion of the round end and the tomato will lie flat.
I would also recommend spraying your baking sheet with a cooking spray so the tomatoes won’t stick to the pan. I actually line my pan with foil and then spray the foil.
Simple Oven Roasted Tomatoes...
Fresh tomatoes (1 tomato per person)
Fresh Herbs (I used lemony time or basil, chopped – 1 Tbs. per tomato)
Shaved Parmesan (I think it melts better than grated parmesan)
Italian Seasoning, if desired
Good olive oil for finishing (I used white truffle olive oil)
Preheat the oven to 375 degrees. Wash the tomatoes and cut them into half inch slices. Cut a small portion off the bottom of the end slices so they lie flat on a baking sheet. Spray a baking sheet with cooking spray.
Place the tomato slices on the baking sheet. Sprinkle the herbs on top of each slice. Top each slice with mozzarella and shaved parmesan. Put the mozzarella on first and top with parmesan. The mozzarella will help the parmesan stick on top of the tomato. Sprinkle with italian seasoning, if desired.
Bake for 15-20 minutes or until the cheese starts to turn golden brown. Plate the tomatoes and drizzle with some good olive oil. Serve immediately.