Ingredients for Baked Tomatoes With A Parmesan Cheese Crust And Balsamic Drizzle
- 4 medium Beefsteak Tomatoes
- pinch of Salt
- 1 tablespoon Breadcrumbs
- 1/2 cup grated Parmesan Cheese
- Olive Oil
- 1/4 cup Balsamic Vinegar
- 1 tablespoon Brown Sugar
- 1 tablespoon Water
- 1/4 teaspoon dried Oregano
- pinch black Pepper
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How to Make Baked Tomatoes With A Parmesan Cheese Crust And Balsamic Drizzle
- Preheat oven to 400°F (200°C).
- Cut each tomato in half horizontally. Gently remove the core and seeds using a small spoon or knife.
- In a small bowl, combine 1/2 cup grated Parmesan cheese, 1 tablespoon breadcrumbs, 1/4 teaspoon dried oregano, and a pinch of salt and pepper.
- Sprinkle the parmesan mixture evenly over the cut sides of the tomatoes.
- Place the tomatoes, cut-side up, on a baking sheet.
- Bake for 25-30 minutes, or until the tomatoes are tender and the parmesan crust is golden brown.
- While the tomatoes bake, prepare the balsamic glaze: In a small saucepan, combine 1/4 cup balsamic vinegar, 1 tablespoon brown sugar, and 1 tablespoon water.
- Bring the balsamic glaze mixture to a boil over medium-high heat. Reduce heat to low and simmer for 5-7 minutes, or until thickened and syrupy.
- Once the tomatoes are baked, drizzle generously with the balsamic glaze and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
24g
Fat
3g
Carbs
3g
