You really must try these savory little gems for your 4th of July barbecue and all summer long, when beautiful varieties of tomatoes are plentiful at your local farmers’ markets! (For more 4th of July recipes look HERE.) This pretty “side” is delicious grilled, but can be easily roasted as well, especially if your weather is not cooperating.
And this dish comes together in minutes with just the simplest of ingredients….making it yet another great MPM Side Dish in a Flash!
Grilled Parmesan ‘n Herb-Crusted Tomatoes
Yield: about 4 servings
Click HERE for the full recipe, but in the nutshell, here is what you do:
Instructions
Brush tomatoes halves lightly with olive oil. Sprinkle each with salt and pepper.
Mound herbs on top of each tomato.
Sprinkle with grated Parmesan cheese.
Preheat grill to medium setting. Place tomatoes on a lightly oiled grill-safe pan. Grill tomatoes (with grill covered) for about 5 minutes or until tomatoes are soft, cheese is melted and lightly browned. Watch carefully so tomatoes do not become too soft.
Serve warm, at room temperature or chilled.
Grilled Parmesan 'n Herb-Crusted Tomatoes
Ingredients
- 5 large ripe plum Roma or 4 medium round tomatoes, cut in half horizontally (I used a variety)
- Olive oil
- Coarse salt and freshly ground pepper to taste
- About 1/3 cup mixed chopped fresh herbs such as dill thyme, chives and parsley
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Brush tomatoes halves lightly with olive oil. Sprinkle each with salt and pepper.
- Mound herbs on top of each tomato. Sprinkle with grated Parmesan cheese.
- Preheat grill to medium setting. Place tomatoes on a lightly oiled grill-safe pan. Grill tomatoes (with grill covered) for about 5 minutes or until tomatoes are soft, cheese is melted and lightly browned. Watch carefully so tomatoes do not become too soft.
- Serve warm, at room temperature or chilled.
Notes
Notes
Choose any variety of ripe yet firm tomatoes according to preference and seasonal availability. If you decide to use large tomatoes, adjust quantities of topping ingredients accordingly.
Also delicious roasted! Preheat oven to 425 degrees F. Lightly coat a medium casserole dish with olive oil spray. Prepare tomatoes as directed above. Arrange tomato halves face-up in dish. Bake, uncovered for about 8 minutes or until tomatoes are soft and cheese is melted. Broil for about 1 minute to allow cheese to brown. Watch carefully.
Love fresh pesto? Then you must try this mouthwatering summer-fresh variation! Instead of topping the tomatoes with chopped herbs and Parmesan, spoon a dollop of my Basil-Mint Pesto on top of each. Grill or roast as directed above.
Other summer recipes featuring fresh herbs are: Mediterranean Couscous, Summer Tomato Stacks with Herbed Buttermilk Dressing, Easiest Veggie Kabobs, and Roasted Honey-Dijon Salmon with Fresh Herbs.
Coming to the Blog: Choco-Oat Cookie Bars
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Linda Shapiro, Meal Planning Maven
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