If you are looking for something new to add to your appetizer recipe arsenal, try this delicious and easy baked tomato recipe with puffy Parmigiano crowns. They’re perfect as a colorful side for your dinner or as a tasty starter course.
Baked Tomatoes with Puffy Parmigiano Crowns
- 2 tablespoons extra-virgin olive oil
- 4 large ripe tomatoes, cut in half vertically
- 2 cloves garlic, minced
- 1/4 cup white wine
- 1/8 teaspoon salt
- 1/8 teaspoon freshly grated black pepper
- 1/4 cup mayonnaise
- 1/4 cup (1 ounce) grated Parmigiano Reggiano
- Heat olive oil in large skillet over medium-high heat. Place tomatoes in skillet cut side down. Cook for about 5 minutes, until browned on one side. Do not move or turn the tomatoes to peek, you will know they are browned when their edges are brown.
- Remove the skillet from the heat.
- Using a rubber or metal spatula, separate the tomatoes from the skillet, taking care to leave the browned parts intact, and transfer the tomatoes to a baking dish just large enough to hold them.
- Place the tomatoes, cut side up, one next to the other.
- Add garlic to the skillet, return to the heat and sauté the garlic briefly in the remaining oil.
- Add the wine and deglaze pan, scraping up all the browned particles.
- Simmer the wine to reduce it to about half its volume and then pour the wine over the tomatoes in the baking dish.
- Sprinkle the tomatoes with the salt and pepper.
Preheat oven to 350°F.
- Mix the mayonnaise and Parmigiano together in a small bowl. Spoon one-eighth of the mixture atop each tomato half.
- Transfer the baking dish to the oven and cook for 20 minutes, until the mayonnaise topping is puffy and golden brown. Serve immediately.
Copyright © 2007 by Paula Lambert, Cheese, Glorious Cheese, all rights reserved