Parmesan Tomatoes

by Sally on August 15, 2010

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 }

Linda Hargrave August 18, 2010 at 5:07 pm

We had the Parmesan tomatoes for dinner yesterday, they were very good. Thanks for the recipe, a welcome addition to our menu.

Sally August 18, 2010 at 7:48 pm

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 !

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