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Some bonds can’t be broken. Cheese and tomato is one such bond.
No matter how many recipes I look at, the ones I always have an automatic yum for, are those with some element of cheese about their ingredients list.
And they are often simple, meaning I also feel I’m getting maximum tomato indulgence for minimum kitchen capers.
Today is no exception. From Nigel Slater’s tome – Tender - comes this recipe which requires nothing more technical than slicing, grating, tearing and stirring.
- Take 6 good sized standard tomatoes and slice in half. Put in a large bowl.
- Pour 3 tablespoons of olive oil over the halved tomatoes, followed by a few grinds of black pepper.
- Sprinkle over 50g of grated parmesan cheese and 2 handfuls of torn basil leaves.
- Mix all together. Transfer to gratin dish and put in a 200c/180C (fan) oven for 30 minutes.
Tempting to serve with pasta….. but in a little bond breaking practice, I boiled some long-grain rice.
Enjoy squidging rice grains between the fork tines, into the fragrant cheesy, tomatoey, herby gratin-ness of it all…
{ 2 comments… read them below or add one }
We had the Parmesan tomatoes for dinner yesterday, they were very good. Thanks for the recipe, a welcome addition to our menu.
Hello – Thank you. I’m so glad you enjoyed them. It was your recipe last year which opened up the whole delicious world of roasting tomatoes … so I’m delighted to give (well, via Nigel Slater!!) back !