Ingredients
-
4
-
-
1/2
-
3
-
3
-
1
-
-
1/3
-
2
-
2
-
-
-
-
-
Directions
Baked Tomatoes With a Parmesan Cheese Crust and Balsamic Drizzle,There is nothing ordinary about these baked tomatoes. They are scrumptions especially at this time of the year when tomatoes are so flavorful. Everything can be made up ahead of time for that last minute serving. Bon appetit! Update: There was some confusion whether to slice or cut the tomato in half…so I have re-worded the recipe to read a little bit better.,I’m sorry, but I really didn’t care for this. I’m glad I tried it with just one tomato, so I didn’t waste much. The tomato slices were really mushy, and the balsamic glaze overpowered the flavor of the tomato. I did put these under the broiler for a few minutes to crisp up the topping, but that didn’t help. That being said, I did like the flavor of the glaze, and I think it would be heavenly with a touch less sugar served over sliced strawberries and short cake.
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Steps
|
1
Done
|
Preheat Oven to 400. |
|
2
Done
|
Holding the Tomato in the Palm of Your Hand and Using a Sharp Knife, Cut Around the Core of the Tomato and Remove. |
|
3
Done
|
Cut the Tomato in Half and and Sprinkle Desired Amount of the Crumb Mixture on Top of the Tomato and Bake Uncovered For 25 Minutes. |
|
4
Done
|
Combine the Balsamic Vinegar, Brown Sugar and Water in a Small Saucepan. Boil Drizzle Mixture on High Until Syrupy. |
|
5
Done
|
Drizzle Over Baked Tomatoes & Serve. |
