Recipe courtesy of meal planning maven
Makes about 4 servings
Ingredients
- 1 tablespoon olive oil
- 4 large ripe plum tomatoes, cut in half vertically
- 1/4 cup mixed chopped fresh herbs such as dill, thyme, chives and parsley
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Drizzle tomatoes halves with olive oil. Mound herbs evenly on top of each tomato; sprinkle with grated Parmesan cheese.
- To Roast: preheat oven to 450 degrees F. Lightly coat a medium casserole dish (about 11 x 7-inch) with olive oil spray. Arrange tomato halves face-up in dish. Bake, uncovered for 8 minutes or until tomatoes are soft and cheese is melted. Broil for about 1 minute to allow cheese to brown. Watch carefully.
- To Grill: preheat grill to medium setting. Place tomatoes on a lightly oiled grill-safe pan. Grill tomatoes (with grill covered) for about 5 minutes or until tomatoes are soft, cheese is melted and lightly browned. Watch carefully.
- Make Ahead and Storage Tips: topping may be prepared up to 2 days ahead. Cover and refrigerate. Tomatoes may also be assembled up to 2 days ahead. Cover and refrigerate. Leftovers may be served at room temperature or reheated in a 275 degrees F oven, loosely covered, for about 8 minutes or until warmed through. Freezing is not recommended.
[wpurp-searchable-recipe]Parmesan ‘n Herb-Crusted Plum Tomatoes – – – [/wpurp-searchable-recipe]
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