Cheesy Baked Parmesan Tomatoes Food

BAKED TOMATOES WITH MOZZARELLA AND PARMESAN

Steps:

• Preheat oven to 400F
• Place tomato slices on a parchment lined baking sheet
• Top each tomato with a layer or parmesan and then a layer or mozzarella
• Sprinkle the chopped basil on top of each tomato
• Drizzle lightly with olive oil
• Bake for 8-10 minutes or until cheese is melted and bubbly
• Turn off oven and broil for 2-3 minutes to brown the cheese
• Serve immediately. Enjoy!

PARMESAN-ROASTED TOMATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place tomatoes in a bowl and toss gently with olive oil and season with salt and pepper. Arrange on a baking sheet and top each tomato half with Parmesan cheese.
• Bake in the preheated oven until Parmesan cheese is melted and slightly browned, 15 to 20 minutes.

CHEESY BAKED PARMESAN TOMATOES

Steps:

• Set oven to 400 degrees.
• Prepare a 15-inch cookie sheet with foil, spray with cooking spray.
• Melt the butter in the microwave.
• In a bowl, combine the DRY bread crumbs, 1/4 cup melted butter, Parmesan cheese and black pepper to taste; mix well to combine.
• Brush the tomato slices on both sides with the 2 Tbsp melted butter (you might need more butter than 2 Tbsps for this).
• Coat the tomato slices in the bread crumb mixture (patting down firmly with hands to seal/coat well).
• Place the slices on the prepared baking sheet.
• Bake in oven for 12-15 minutes; turn over with spatula, and bake for another 12-15 minutes or more or less depending on desired tomato texture.
• Remove from oven.
• Set oven to broil.
• Sprinkle the grated mozza or cheddar on top of the baked tomato slices; broil under broiler until melted.
• Serve hot or room temperature-- delicious!

BAKED CHERRY TOMATOES WITH PARMESAN TOPPING

Steps:

• Pour oil into 13x9x2-inch broilerproof ceramic baking dish.
• Add tomatoes, turn to coat with oil.
• Sprinkle with salt and pepper.
• Top with parsley and cheese.
• Preheat oven to 400.
• Bake tomatoes just until plump and shiny but not split, about 10 minutes.
• Preheat broiler.
• Broil until tomatoes begin to split and cheese begins to color, about 2 minutes.
• Serve hot or warm.

BAKED PARMESAN TOMATOES

Steps:

• Preheat oven to 450 degrees F.
• Place tomatoes cut-side up on a baking sheet.
• Top with Parmesan, oregano, salt and pepper.
• Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.

BAKED TOMATOES WITH A PARMESAN CHEESE CRUST AND BALSAMIC DRIZZLE

Steps:

• Preheat oven to 400.
• Holding the tomato in the palm of your hand and using a sharp knife, cut around the core of the tomato and remove.
• Cut the tomato in half and and sprinkle desired amount of the crumb mixture on top of the tomato and bake uncovered for 25 minutes.
• Combine the Balsamic vinegar, brown sugar and water in a small saucepan. Boil drizzle mixture on high until syrupy.
• Drizzle over baked tomatoes & serve.

BAKED PARMESAN TOMATOES

Steps:

• Cut tomatoes in half widthwise; place cut side up in an 11x7-in. baking dish coated with cooking spray. Sprinkle with salt and pepper. Combine the remaining ingredients; sprinkle over tomatoes. , Bake, uncovered, at 350° for 15-20 minutes or until topping is golden brown.

PARMESAN TOMATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange tomato slices in a single layer on a baking sheet. In a small bowl, mix together mayonnaise, parmesan, Dijon mustard, and brown mustard. Season with oregano, and salt and pepper to taste. Use a spoon to top each tomato slice with a small amount of the mayonnaise mixture. Sprinkle with mozzarella , and then top with parsley.
• Bake in preheated oven for approximately 15 minutes, or until golden brown. Serve immediately.

CHEESY BAKED POLENTA IN TOMATO SAUCE

Steps:

• Cut out a piece of parchment paper about 16-by-12 inches/40-by-30 centimeters in size and lay onto a clean work surface.
• Prepare the polenta: Add the milk, garlic, 1 1/2 tablespoons oil, 1 teaspoon salt and a good grind of pepper to a medium saucepan. Bring to a bare simmer, stirring occasionally, over medium-high heat. Turn the heat to medium-low and slowly pour in the polenta, whisking continuously, until completely incorporated and there are no lumps. Cook for 2 to 3 minutes, stirring all the while with a spatula. When cooked, the mixture should pull away from the sides of the pan and be quite thick.
• Add the Parmesan, stirring for another 30 seconds to melt. Remove from the heat and transfer the mixture to the parchment paper. Use your hands to quickly shape the polenta into a large cylindrical shape, about 13-inches/32-centimeters long. Use the parchment paper to help you tighten the cylinder and then gently roll the whole thing in the paper, tightening as you go, then twisting in opposite directions at both ends. Refrigerate to set for about 1 hour, or longer if time allows.
• Meanwhile, make the sauce: Add the olive oil to a large, ovenproof cast-iron pan that is roughly 11-inches/28-centimeters wide, and heat over medium-high. Once hot, add the onions and cook, stirring occasionally, for 6 minutes, or until softened and lightly colored.
• Stir in the garlic, red-pepper flakes and oregano, and cook until fragrant, about 1 minute. Add the tomatoes and their juices, sugar, a scant 1/2 cup/100 milliliters water, 3/4 teaspoon salt and a good grind of pepper. Bring to a simmer over medium-high. Turn the heat down to medium and cook, stirring occasionally, for 20 minutes or until the sauce has thickened slightly. Set aside until needed.
• Heat oven to 450 degrees Fahrenheit/230 degrees Celsius.
• Gently unwrap the chilled polenta and transfer to a cutting board. Trim about 1 inch/2 to 3 centimeters off the ends and then cut the polenta into 24 (1-centimeter-thick) slices.
• Top the tomato sauce evenly with the sliced fontina, then fan out the polenta slices, overlapping slightly, so that they're spiraled to cover the top, leaving a 1-centimeter gap from the edge of the pan. Drizzle the polenta with the remaining 2 tablespoons oil and bake for 30 to 35 minutes, or until polenta is golden in places and the sauce is bubbling. Remove from oven and let sit for 10 minutes to settle.
• While the polenta cools, in a small bowl combine all the topping ingredients. Sprinkle a handful of the topping over the polenta and serve the remaining in a bowl alongside. Serve warm.