Parmesan Crusted Tomato Slices Recipes

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PARMESAN TOMATOES

Baked sliced tomatoes covered with a cheesy, spicy topping.

Provided by NRWILSON

Categories     Side Dish     Vegetables     Tomatoes

Time 25m

Yield 4

Number Of Ingredients 9



Parmesan Tomatoes image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Arrange tomato slices in a single layer on a baking sheet. In a small bowl, mix together mayonnaise, parmesan, Dijon mustard, and brown mustard. Season with oregano, and salt and pepper to taste. Use a spoon to top each tomato slice with a small amount of the mayonnaise mixture. Sprinkle with mozzarella , and then top with parsley.
  • Bake in preheated oven for approximately 15 minutes, or until golden brown. Serve immediately.

Nutrition Facts : Calories 172.5 calories, Carbohydrate 7.6 g, Cholesterol 14.2 mg, Fat 13.8 g, Fiber 2.1 g, Protein 5.1 g, SaturatedFat 3.3 g, Sodium 649 mg, Sugar 3.8 g

4 ripe tomatoes, sliced
4 tablespoons mayonnaise
4 tablespoons Parmesan cheese
1 tablespoon Dijon mustard
1 tablespoon brown mustard
1 teaspoon dried oregano
salt and pepper to taste
1 teaspoon chopped fresh parsley
¼ cup shredded mozzarella cheese

PARMESAN-ROASTED TOMATOES

A delicious vegetable side dish that goes with pretty much anything.

Provided by Butch Chandler

Categories     Side Dish     Vegetables     Tomatoes

Time 25m

Yield 6

Number Of Ingredients 5



Parmesan-Roasted Tomatoes image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place tomatoes in a bowl and toss gently with olive oil and season with salt and pepper. Arrange on a baking sheet and top each tomato half with Parmesan cheese.
  • Bake in the preheated oven until Parmesan cheese is melted and slightly browned, 15 to 20 minutes.

Nutrition Facts : Calories 65.4 calories, Carbohydrate 3.9 g, Cholesterol 5.9 mg, Fat 4.3 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 1.5 g, Sodium 132.4 mg, Sugar 2.5 g

6 small tomatoes, halved
1 tablespoon olive oil
1 pinch salt
ground black pepper to taste
½ cup grated Parmesan cheese

BAKED TOMATOES

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 9



Baked Tomatoes image

Steps:

  • Preheat the oven to 450 degrees F.
  • Slice the tomatoes from core to core. Remove and discard the seeds and juice, and add the tomatoes to a casserole dish. Drizzle with olive oil and sprinkle with salt and pepper.
  • Combine the 2 tablespoons olive oil, panko, Parmesan, parsley, garlic, shallots, red pepper flakes and some salt and pepper together in a small bowl. Fill the tomatoes with the panko mixture. Bake 20 minutes. Drizzle with a splash of olive oil before serving.

4 ripe vine-ripened tomatoes
2 tablespoons olive oil, plus more for tossing and drizzling
Kosher salt and freshly ground black pepper
3/4 cup panko breadcrumbs
1/4 cup grated Parmesan
1 tablespoon finely chopped fresh parsley
1 clove garlic, finely chopped
1 shallot, finely chopped
Pinch red pepper flakes

PARMESAN-CRUSTED GRILLED CHEESE

Provided by Kelsey Nixon

Categories     main-dish

Time 1h25m

Yield 4 sandwiches

Number Of Ingredients 16



Parmesan-Crusted Grilled Cheese image

Steps:

  • For the mac and cheese: In a pot of boiling salted water, cook the pasta until al dente; drain. Set an extra-large skillet, or a large heavy saucepan, over medium-low heat and cook the bacon until crispy and the fat renders out, 10 to 12 minutes. Set the bacon aside, reserving the fat to build your sauce. At this point you should have about 1/4 cup of reserved fat. If needed, add some olive oil or butter to make sure you have a 1/4 cup of fat in the pan.
  • Add the flour and cook, whisking constantly, until the paste bubbles a bit, about 2 minutes (make sure it doesn't brown). Continuing to whisk, add 3 cups of the hot milk and cook until the sauce thickens, about 5 minutes. Season with salt and pepper. Bring the sauce to a boil, reduce the heat to low and cook for 2 to 3 more minutes. Stir in the dry mustard, and then gradually add the Cheddar and Muenster cheeses, stirring constantly until all of the cheese has melted into the sauce. Stir in the hot sauce and the remaining 1 cup milk. Add the cooked pasta to the sauce and stir to coat. Stir in the crispy bacon and season with salt and pepper. You'll need 2 cups of mac and cheese for the sandwiches.
  • For the grilled cheese: Top all 8 slices of bread with a slice of American cheese. This will act as your glue. Spoon 1/2 cup of the mac and cheese onto four of the slices, sprinkle with some basil, and then add a dollop of the spicy peppers. Top with 1 or 2 tomato slices, and cover with a second slice of bread.
  • In a large nonstick skillet set over medium heat, spread 1/3 cup of the grated Parmesan in an even circle roughly the same size as your bread. Let the Parmesan begin to melt and brown, 2 to 3 minutes. As soon as it gets golden brown, set a sandwich on top of the Parmesan. Cook for 2 minutes more. The Parmesan will adhere to the bread and create a nice crispy crust. Remove the sandwich from the skillet and repeat the same process for the other side of the sandwich. Depending on the size of your pan, you may be able to do two sandwiches at a time. If needed, keep finished sandwiches warm in a 200 degree F oven while the others are cooking.

Kosher salt
1 pound elbow macaroni
6 strips thick-cut smoked bacon, cut in 1/4-inch pieces
1/4 cup all-purpose flour
4 cups hot whole milk
Freshly cracked black pepper
1 teaspoon dry mustard, or more as needed
8 ounces sharp Cheddar, shredded (2 cups)
8 ounces Muenster cheese, shredded (2 cups)
1 tablespoon hot sauce
Eight 1/2-inch thick slices brioche
8 slices American cheese
3 tablespoons chopped fresh basil
4 tablespoons crushed Calabrian hot chile peppers, from jar
8 slices tomato, cut thin (or 4 large slices, depending on how big your tomato is)
2 1/2 cups grated Parmesan

BAKED TOMATO SLICES

A delicious way to top leftover pasta!

Provided by Laura

Categories     Side Dish     Vegetables     Tomatoes

Time 15m

Yield 2

Number Of Ingredients 5



Baked Tomato Slices image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Brush baking sheet with about 1 tablespoon olive oil.
  • Arrange tomato slices on the baking sheet. Sprinkle rosemary and garlic over tomatoes and brush with remaining olive oil; season with salt and pepper.
  • Bake in the preheated oven until tomatoes are tender, 5 to 10 minutes.

Nutrition Facts : Calories 138.4 calories, Carbohydrate 4.1 g, Fat 13.7 g, Fiber 1.2 g, Protein 0.9 g, SaturatedFat 1.9 g, Sodium 5.2 mg, Sugar 2.4 g

olive oil, divided, or as needed
1 large tomato, cut into 1/2-inch-thick slices
1 sprig fresh rosemary, leaves stripped and finely chopped
1 clove garlic, minced
salt and ground black pepper to taste

BAKED PARMESAN TOMATO SLICES

This is wonderful to make with your garden-ripe summer tomatoes! To save time prepare the mayonnaise mixture up to a day in advance. Since we love lots of spice, I use Tabasco brand spicy brown mustard but any brand brown mustard will do for this recipe, I also add in a pinch of cayenne pepper too! Recipe can easily be doubled.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 9



Baked Parmesan Tomato Slices image

Steps:

  • Set oven to 350°F.
  • Lighly grease a large baking sheet.
  • In a small bowl combine the mayonnaise, Parmesan cheese, Dijon mustard, brown mustard and oregano; mix well to combine then season with salt and pepper to taste (I use seasoned salt for this).
  • Using a spoon top each tomato slice with a small amount of mayo mixture.
  • Sprinkle each slice with mozzarella cheese, then sprinkle with chopped parsley.
  • Bake for about 10-15 minutes or until golden brown.

Nutrition Facts : Calories 308.1, Fat 20.5, SaturatedFat 7.4, Cholesterol 40.8, Sodium 673.4, Carbohydrate 19.8, Fiber 3.7, Sugar 9.7, Protein 14

3 large firm ripe tomatoes (sliced about 1/2-inch thick or a bit smaller)
4 tablespoons mayonnaise
5 tablespoons parmesan cheese (can use a bit less)
1 tablespoon Dijon mustard
1 tablespoon brown mustard
1 teaspoon dried oregano (or to taste)
salt and pepper
1/2 cup grated mozzarella cheese (or to taste)
chopped fresh parsley

PARMESAN CRUSTED TOMATOES

Make and share this Parmesan Crusted Tomatoes recipe from Food.com.

Provided by chia2160

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11



Parmesan Crusted Tomatoes image

Steps:

  • Combine flour, onion powder, granulated garlic, salt and pepper.
  • Mix well.
  • In separate bowl combine panko and Parmesan.
  • In third bowl combine eggs and mustard.
  • Take slices of tomato and dip in flour, dust off excess.
  • Then dip in egg mixture, letting excess drip off.
  • Finally dip in parmesan/panko mixture, pressing parmesan mixture onto slices for good coverage.
  • Repeat until all slices are breaded.
  • These should be stored in a single layer dusted lightly with extra crumbs.
  • Heat olive oil in non-stick frying pan, over medium-high heat.
  • Place 3 slices (1 order) in pan, and let cook about 1 1/2- 2 minutes on each side, until just golden brown.
  • Don't flip too soon or parmesan mix will fall off.
  • Serve.

1 cup white flour
1 tablespoon onion powder
2 teaspoons garlic granules
1 teaspoon salt
1/2 teaspoon black pepper, ground
1 cup parmesan cheese, grated
1 cup panko breadcrumbs (Japanese breadcrumbs)
12 slices tomatoes, sliced 1/2 inch thick (3 tomatoes)
2 eggs
2 tablespoons Dijon mustard
3 tablespoons olive oil

BROILED TOMATO SLICES WITH HERBES DE PROVENCE

Pretty to look at and pretty delicious to eat! Adapted from "What's for Dinner?" Cookbook.

Provided by Raspberry Cordial

Categories     Vegetable

Time 8m

Yield 6 serving(s)

Number Of Ingredients 6



Broiled Tomato Slices With Herbes De Provence image

Steps:

  • Prepare broiler.
  • Place tomato slices on broiler pan.
  • Brush slices with oil, and sprinkle with Herbes, salt, pepper, cheese and parsley.
  • Broil until warmed through, about 3 minutes.
  • Serve immediately.

Nutrition Facts : Calories 40.7, Fat 3, SaturatedFat 0.7, Cholesterol 1.8, Sodium 35.8, Carbohydrate 2.6, Fiber 0.8, Sugar 1.7, Protein 1.4

3 tomatoes, cut into 3/8 inch slices (do not use ends)
1 tablespoon olive oil, approximately for brushing on tomatoes
2 -3 teaspoons herbes de provence, approximately
salt and pepper, to taste
2 -3 tablespoons fresh parmesan cheese, grated (don't use the dried stuff)
1/4 cup parsley, finely chopped (I use flat leaf parlsey)

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