Juicy, ripe tomatoes topped with a crispy, golden layer of Parmesan and herbs create a special side dish that is packed full of all the flavors of summer.
Course Side Dish
Cuisine American
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 4Servings
Calories 108kcal
Equipment
small pan
baking tray
parchment paper
small bowl
Ingredients
4medium ripe tomatoesroma or vine ripened
¼cupolive oil
4-6garlic clovespeeled
Zest of 1 lemon
½cupgrated parmesan cheese
¼cuppanko bread crumbs
2Tablespoonsfresh parsleychopped
1teaspoonfresh thyme leaves
¼teaspoonsmoked paprika
½teaspoonsalt
¼teaspoonblack pepper
Optional: balsamic vinegar to drizzle
Instructions
In a small pan, add the olive oil and garlic cloves. Heat on low until the garlic softens and lightly browns, about 10-15 minutes. Do not let it fry, just gently bubble. Let cool slightly and then smash the garlic into the oil to create a loose paste.
Preheat the oven to 400 degrees.
Cut the tomatoes into thick slices, about ¼ - ½“ thick and place them on a parchment paper lined baking tray. Lightly season them with salt and pepper.
In a small bowl, mix the bread crumbs, parmesan, lemon zest, parsley, thyme, smoked paprika and a spoonful of the garlic paste.
Spoon some on top of each tomato slice. Drizzle a bit of the garlic oil over the top.
Bake for 20-25 minutes, or until the tops are golden and the tomatoes are tender, but not collapsing.
Drizzle with balsamic just before serving (if using).