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Parmesan Tomatoes

Years ago, I lived in a garden level apartment in a part of the city where things were hopping.  I also had a great roommate who happened to love cheese as much as I do (we are true mid-westerners).  We would do such things as sprinkle shredded cheese on tin foil, broil it, and eat it….imagine the good almost burnt crusty cheese on the edge of lasagna or pizza.  Yes, delicious.

One day we thought we would expand our cheese eating ways and try to incorporate a healthier version by sprinkling the cheese on tomato slices.  We added a little of this or that and came up with the following idea.  I have since seen the similar idea on the internet and couldn’t believe my eyes.  I thought it was so ingenious that no one could create such an easy and delicious side dish or light meal, other than myself.

You can make them as simply as slicing tomatoes, topping them with parmesan, and broiling them.  Or you can use all or a combination of the following ingredients to add more flavor and substance.

What you’ll need:

*note – I just sprinkle these various ingredients on the top of tomatoes.  There is no measuring or science to it.  Put as little or as much of any or all ingredients as you prefer.

  • Tomatoes, sliced about about 1/2 inch thick
  • Olive oil
  • Bread crumbs (this helps soak up some of the watery juice and makes them a little more substantial)
  • Salt and pepper
  • Fresh basil, chopped (dried from a jar works too)
  • Shredded parmesan cheese
  • Balsamic glaze

  1. Cover a cookie sheet with tin foil (for easier clean up)…the step isn’t necessary.  Neither is putting a little cooking spray on it, but you can to ensure they won’t stick.
  2. Layer the above ingredients in the order they are listed.
  3. Broil for 10 minutes or until the parmesan starts to turn golden brown.

This is virtually a mess free food.  All you have is a knife and cutting board to clean.  I sometimes eat these for lunch or make them as a side dish.  They are so easy and have so much flavor.  Mmmmm!