Parmesan Baked Tomatoes

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The frost is almost upon us!  That means it’s time to harvest the herbs!


I work at The Celtic Cup Coffee House in the small town of Tullahoma, Tennessee.  I don’t have my own herb garden, but The Celtic Cup does.  I love getting to use the fresh herbs when I bake quiches, casseroles, and savory scones.

Today I harvested all the basil for the winter months.  If you’ve never processed herbs before, you probably think it’s really complicated.  At least, that’s what I used to think.  I know there are a couple different ways to do it.  Drying herbs actually does take a while, so I prefer freezing them.  I think it preserves the flavors better, too.  It’s really a lot easier and faster than I imagined.  All you have to do is snip the entire plant, wash, pluck the leaves, and freeze  on a towel-lined sheet pan.  After about half an hour, the leaves should be stiff enough to store in a plastic freezer bag for the winter.  It’s that simple!


While we’re on the subject of basil, last week I made some delicious parmesan baked tomatoes.  I love how all the local markets are just bursting with fresh fruits and veggies from the garden this time of year.  I bought some beautiful plump red tomatoes and thought I would get creative.  All they needed was some leftover basil pesto and a hearty sprinkle of cheese.  Voila! Parmesan baked tomatoes! So fast and simple, but delicious and comforting.  They taste like pizza!  You can make them as a side dish or just a healthy snack.

I’m not religiously gluten free or anything, but I think I feel better when I stay away from bread.  So, to accompany the tomatoes, I baked some chicken and made fresh broccoli salad.  This broccoli salad was at my friend’s wedding last weekend.  It was so good I had to make it for myself.

Together it was the perfect guilt free/gluten free dinner!  It only takes about 30 minutes to make, so I hope this meal will find it’s way into your week as a tasty and stress free option!

Abby Hughes

Parmesan Baked Tomatoes
 
Prep time
Cook time
Total time
 
A quick and tasty side dish or snack.
Author:
Recipe type: Side Dish
Serves: 12 slices
Ingredients
  • 3 ripe medium tomatoes
  • ½ cup basil pesto
  • ½ cup grated Parmesan cheese
Instructions
  1. Preheat oven to 415 degrees.
  2. Thick slice the tomatoes and place on a parchment-lined sheet pan
  3. Spread about a tablespoon (more or less to taste) of basil pesto on each slice.
  4. Bake for about 8 minutes.
  5. Sprinkle the Parmesan cheese on top and broil on high until the cheese is lightly browned (about 4 minutes).
  6. Enjoy!

 

 

Broccoli Salad
 
Prep time
Total time
 
A light brunch or dinner side.
Author:
Recipe type: Side Dish
Serves: 8 servings
Ingredients
  • 1 head broccoli
  • 1 head cauliflower
  • 1 medium red onion
  • ½ c. Craisins (dried cranberries)
  • ½ c. roasted unsalted sunflower seeds
Dressing
  • ¼ c. sugar
  • ¼ c. white distilled vinegar
  • ½ c. mayo
  • ½ tsp. salt
  • 1 tsp. pepper
Instructions
  1. Chop broccoli and cauliflower into small bite-sized pieces.
  2. Small dice red onion.
  3. In a large bowl, whisk together the sugar, vinegar, mayo, salt, and pepper.
  4. Add chopped broccoli, cauliflower, onion, craisins, and sunflower seeds.
  5. Toss to coat all ingredients.
  6. Enjoy!

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One thought on “Parmesan Baked Tomatoes”

  1. I knew you could cook Abby! You have treated us with wonderful goodies from your kitchen! Yum! What I didn’t know was that you are also a great blogger! Keep up the good work!

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