Ingredients for Baked Caramelized Parmesan Tomatoes
- 1 lb ripe tomatoes
- 1 cup plain breadcrumbs
- 1 cup grated Parmesan cheese
- 4 oz thinly sliced mozzarella cheese
- 1/4 cup chopped fresh parsley
- 1 tsp dried oregano
- 2 cloves minced garlic
- 2 green onions, finely chopped
- 1/2 cup olive oil (plus more, if needed)
- salt and freshly ground black pepper, to taste
- Butter, for greasing
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How to Make Baked Caramelized Parmesan Tomatoes
- Preheat oven to 350°F (175°C).
- Butter a large baking dish, ensuring it's large enough to hold the tomato halves side-by-side without overlapping.
- Slice 1 pound of ripe tomatoes in half horizontally.
- Gently scoop out the insides of the tomatoes and place them in a fine-mesh strainer to drain excess juices.
- Invert the tomato shells onto paper towels to drain further.
- Finely chop the drained tomato flesh and squeeze out any remaining moisture.
- In a large bowl, combine: 1 cup breadcrumbs, ¾ cup grated Parmesan cheese, ¼ cup chopped fresh parsley, 1 teaspoon dried oregano, 2 cloves minced garlic, the chopped tomatoes, and 2 green onions, finely chopped.
- Add ½ cup olive oil to the mixture. Mix well.
- Season generously with salt and freshly ground black pepper. Add more olive oil, if needed, until the mixture is moist but not soggy.
- Arrange the tomato shells in the prepared baking dish. Place 4 ounces of thinly sliced mozzarella cheese in the bottom of each shell.
- Fill each tomato shell with the breadcrumb mixture.
- Bake for 60 minutes.
- Remove from oven and top each tomato with the remaining ¼ cup of grated Parmesan cheese.
- Return to the oven and bake for another 15-30 minutes, or until the cheese is melted and forms a golden-brown, caramelized crust.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
13g
Fat
17g
Carbs
3g
