Baked Parmesan Herb Tomatoes!

 

 

In the summer, when garden tomatoes are so plentiful, I try to find or create new recipes for using them.  They are so delicious.  I can eat them every day in the summertime.  This is such a simple recipe, but the results were amazing.  This is a good side for most anything.  I especially like them with grilled foods.  I had some fresh corn on the cobb, grill with mine.  Here is what you will need:

 

3 large tomatoes, each sliced in 3 thick slices

salt

black pepper

garlic powder

9 slices of mozzarella or provolone cheese, cut just the size to cover the top of each tomato slice

1 cup panko bread crumbs

1/4 cup grated parmesan cheese

1 Tbs. minced fresh basil

1 Tbs. minced fresh oregano

3 Tbs. olive oil or 3 Tbs. melted butter

 

Place the tomato slices on a foil lined baking sheet.  Sprinkle each slice lightly with salt, pepper, and garlic powder.  Place a slice of the mozzarella or provolone cheese on each tomato slice.

 

In a bowl, combine the panko crumbs, parmesan cheese, basil, and oregano.  If you don't have fresh herbs, use about 1/2 tsp. each of dried. 

 

Pour the olive oil or butter over the crumbs and mix.  This makes them stick together so you can place them on the tomato slices and they will stick.  It also makes them brown up good.

 

Evenly divide the herb panko mixture and place on top of the tomato slices.  Sort of pack it on top with a spoon, so it stays on top when you serve.  Place in a 375 degree oven for 15 minutes or just until browned on top. 

 

With a wide spatula, remove to a serving plate!

 

Serve immediately!





Mama's Old Fashioned Breaded Tomatoes!

  

When I posted the recipe for Mama's Macaroni and Tomatoes , I was surprised how many of you said that Breaded Tomatoes was also a comfort food for you.   I don't know why I was surprised, because I have always loved my mother's breaded tomatoes.   She has been making them as far back as I can remember and I am sure her mother made them before her. 

 Tomatoes are something there are usually always plenty of in the South, fresh in the summer and canned tomatoes the rest of the year.  You just can't beat tomatoes you can yourself.  The flavor is just so much better than store bought.   Mama usually always has her own canned tomatoes and that is what she uses, but you can make these with the crushed canned tomatoes you buy at the store also and it's still good.   The other keys to good breaded tomatoes are you have to use white bread, real butter and don't skimp on the sugar.   Here is what you will need:

1 quart (32. oz.) canned tomatoes, do not drain (if buying store bought, buy the crushed tomatoes)

10 slices of day old white bread (like sandwich bread)

1/2 cup sugar

4 Tbs. butter (1/2 stick)

Pour the tomatoes in a 2 quart casserole that has been sprayed with nonstick spray.  Stir in the sugar.  Tear 8 slices of the bread in pieces (leave the crusts on) and gently mix into the tomatoes. 

Break the other two slices in pieces and lay right on top.  Cut the butter in thin pats and just cover the top.  

Place in a 375 degree oven and bake for 45 minutes. 

This is just a really simple dish, but it tastes like home to me!