[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]BAKED PARMESAN TOMATOES[/title][fusion_text]Week of December 28th-January 1st 2016
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2 large tomatoes, cut into 3 slices each
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½ cup Parmesan cheese, grated
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1 tsp dried oregano
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salt and pepper to taste
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a little bit of olive oil for drizzling over the top
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parsley for garnish (optional)
Preheat oven to 400 degrees. In a small bowl toss together the Parmesan cheese, dried oregano, salt and pepper. Top each tomato slice evenly with the Parmesan cheese mixture. Drizzle with a bit of olive oil, this is optional. Bake for about 5 to 10 minutes or until you notice the cheese starts to turn gold. Garnish with parsley and serve.
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