Grilled Parmesan 'n Herb-Crusted Tomatoes
You really must try these savory little gems in summer, when a beautiful variety of tomatoes are plentiful at your local farmers’ markets! 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.
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
Make Ahead and Storage Tips: tomatoes may be assembled up to 2 days ahead. Cover and refrigerate. Leftovers may be served chilled, at room temperature or reheated in a 275 degrees F oven, loosely covered, for about 5 minutes or until warmed through. Freezing is not recommended.