Wednesday, July 13, 2011

Baked Parmesan Tomatoes

I'm almost giddy every time I catch a glimpse of our fruit and veggie bowl.  I literally count down the hours until I can enjoy a peach in my yogurt or on my cereal.  Our kids grab a couple of apricots for a quick snack, and fresh tomatoes tempt me at every turn.  It's the most wonderful time of the year! (better than Christmas, in my opinion)

One of my favorite ways to enjoy tomatoes is with this simple preparation.

Baked Parmesan Tomatoes (adapted from the New Betty Crocker Cookbook)
two tomatoes, sliced into about 4 equal slices
2 Tbsp parmesan cheese
2 Tbsp mayonnaise
2 tsp freshly chopped basil
1/2 tsp dijon mustard
cracked black pepper
panko breadcrumbs, if desired

lay slices of tomato into a baking pan.  mix remaining ingredients, except panko.  place a dollop on each tomato slice.  top with panko for extra crunch.  bake at 350 degrees for 25 minutes or until browned.


  1. sounds yummy. In our house we go even simpler! Sliced roma tomatoes, fresh basil (ciffonade of course! lol), salt and pepper and fresh grated or thinly sliced mozzerella.

    layer in that order, put in oven at 350 degrees until cheese is bubbly and browning and enjoy! Oh, can't stand how simple and yummy it is as a pre-dinner snack on the porch with a book and my cocktail (wine). :)

  2. I had to go back to see what Panko was! I thought "Darn your infernal exotic american ingredients" ... but even I know what breadcrumbs are...

    There's nothing like eating yummy summer fruit.

  3. They look so good Kirsten. BP doesn't like tomatoes, sigh