Parmesan Baked Tomatoes
Ten minutes to fight disease with this easy recipe for Parmesan Baked Tomatoes. Another great and simple recipe by the folks at Beauty and the Beets.
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
- 4 large red tomatoes, I prefer the tomatoes on the vine
- 6 tbsp butter
- 1/4 cup bread crumbs
- 1/4 cup grated parmesan cheese
Preheat the oven to 400°.
Cut the top (stem) of the tomato. Make a very small slice on the bottom, just enough to stabilize the tomato in a baking dish.
Gently squeeze the tomato over a sink just to release some of the excess pulp and seeds.
Place tomatoes in a small casserole/baking dish. Bake for 6 minutes.
While the tomatoes are baking, place butter in a glass measuring cup and place in microwave. Melt at 10 second increments, until butter is melted.
Mix the breadcrumbs and parmesan cheese together in a medium sized bowl. Add the melted butter and mix well.
Remove the tomatoes from oven. Evenly top each tomato with the breadcrumb mixture, slightly pushing the crumbs into the hollows of the tomato.
Bake an additional 4 minutes in the oven or until the breadcrumb mixtures turn a light golden brown. Don't let the breadcrumbs burn.
Remove from the oven and let cool slightly (2-3 minutes) before serving. Eat with caution as tomatoes will be piping hot.