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| Loaded Roasted Tomatoes |
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| Written by Sandie |
 Roasting vegetables instead of cooking them on the stove or in microwave has become a huge hit. I haven't found many vegetables that cannot be roasted. I have tried, mushrooms, cauliflower, broccoli, onions, peppers of all colors, red skinned potatoes, asparagus and tomatoes. Until I saw this recipe being made on Food Network, I would roast my tomatoes with just olive oil, salt, pepper and maybe a little garlic, as I do with the other vegetables. I know, it's easier to do it that way, but don't wimp out on me here. First of all you have to like tomatoes, if you don't, then you have moved on to the next page, I am sure. For the readers that are still with me, please take the extra few minutes to make this recipe. It makes a great vegetable side dish and is just so dog gone pretty for the holiday season. Loaded Roasted Tomatoes 5 medium vine tomatoes, cut in half 1/4 c. olive oil 2 cloves garlic, minces 1/4 tsp. coarse salt 1/4 tsp. fresh ground pepper 1/2 c. Panko seasoned bread crumbs 3/4 c. finely chopped blue cheese or Parmesan cheese 1 T. fresh parsley, chopped Preheat over to 375 degrees. Remove seeds from tomatoes with a small spoon, then place cut side down on a paper towel for 5 minutes to drain. In a large bowl, mix together, 2 tablespoons of the olive oil, garlic, salt, and pepper. Place tomatoes in a zip-lock bag, pour in the oil mixture and toss gently to cover tomatoes. Marinate to 15 minutes at room temperature. In a small bowl combine the bread crumbs and your choice of cheese. Place the tomatoes, cut side up on a paper lined cooking sheet. Fill each one with the bread crumb filling. Drizzle with remaining olive oil. Bake for 20 to 25 minutes until slightly softened and bottom of tomatoes have browned. Serve hot and garnished with the parsley on top. Hint: Don't see why you couldn't grill these. Just use a foil disposable cookie sheet, heat grill to medium, cover and cook for the same amount of time, but watch em, I haven't tried this yet! |
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