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Two Tomato Recipes that sound good:
- Thread starter meryl
- Start date
Parmesan Crusted Tomatoes
PARMESAN CRUSTED TOMATOES
1 cup white flour
1 tablespoon onion powder
2 teaspoons garlic granules
1 teaspoon salt
1/2 teaspoon black pepper, ground
1 cup parmesan cheese, grated
1 cup panko (Japanese breadcrumbs)
12 slices tomatoes, sliced 1/2 inch thick (3 tomatoes)
2 eggs
2 tablespoons Dijon mustard
3 tablespoons olive oil
1. Combine flour, onion powder, granulated garlic, salt and pepper. Mix well.
2. In separate bowl combine panko and Parmesan.
3. In third bowl combine eggs and mustard.
4. Take slices of tomato and dip in flour, dust off excess.
5. Then dip in egg mixture, letting excess drip off.
6. Finally dip in parmesan/panko mixture, pressing parmesan mixture onto slices for good coverage.
7. Repeat until all slices are breaded. These should be stored in a single layer dusted lightly with extra crumbs.
8. Heat olive oil in non-stick frying pan, over medium-high heat.
9. Place 3 slices (1 order) in pan, and let cook about 1 1/2- 2 minutes on each side, until just golden brown. Don't flip too soon or parmesan mix will fall off.
12. Serve.
4 servings
http://www.recipezaar.com/69121
PARMESAN CRUSTED TOMATOES
1 cup white flour
1 tablespoon onion powder
2 teaspoons garlic granules
1 teaspoon salt
1/2 teaspoon black pepper, ground
1 cup parmesan cheese, grated
1 cup panko (Japanese breadcrumbs)
12 slices tomatoes, sliced 1/2 inch thick (3 tomatoes)
2 eggs
2 tablespoons Dijon mustard
3 tablespoons olive oil
1. Combine flour, onion powder, granulated garlic, salt and pepper. Mix well.
2. In separate bowl combine panko and Parmesan.
3. In third bowl combine eggs and mustard.
4. Take slices of tomato and dip in flour, dust off excess.
5. Then dip in egg mixture, letting excess drip off.
6. Finally dip in parmesan/panko mixture, pressing parmesan mixture onto slices for good coverage.
7. Repeat until all slices are breaded. These should be stored in a single layer dusted lightly with extra crumbs.
8. Heat olive oil in non-stick frying pan, over medium-high heat.
9. Place 3 slices (1 order) in pan, and let cook about 1 1/2- 2 minutes on each side, until just golden brown. Don't flip too soon or parmesan mix will fall off.
12. Serve.
4 servings
http://www.recipezaar.com/69121
Cherry Tomato Gratin
CHERRY TOMATO GRATIN
From the poster: "...I think this might be a good accompaniment to pasta."
1/4 cup breadcrumbs (plain dried)
1/4 cup parmesan cheese (freshly grated)
1 garlic clove, crushed with garlic press
1/4 teaspoon fresh coarse ground black pepper
1 tablespoon olive oil
2 pints cherry tomatoes
2 tablespoons fresh parsley (chopped)
1. Preheat oven to 425°F. In small bowl, combine breadcrumbs, Parmesan, garlic, pepper, and oil until blended.
2. Place cherry tomatoes in shallow 1 1/2-quart casserole or 9-inch deep-dish pie plate. Top with breadcrumb mixture and sprinkle with parsley. Bake until heated through and crumbs have browned, about 20 minutes.
6 servings
http://www.recipezaar.com/250868
CHERRY TOMATO GRATIN
From the poster: "...I think this might be a good accompaniment to pasta."
1/4 cup breadcrumbs (plain dried)
1/4 cup parmesan cheese (freshly grated)
1 garlic clove, crushed with garlic press
1/4 teaspoon fresh coarse ground black pepper
1 tablespoon olive oil
2 pints cherry tomatoes
2 tablespoons fresh parsley (chopped)
1. Preheat oven to 425°F. In small bowl, combine breadcrumbs, Parmesan, garlic, pepper, and oil until blended.
2. Place cherry tomatoes in shallow 1 1/2-quart casserole or 9-inch deep-dish pie plate. Top with breadcrumb mixture and sprinkle with parsley. Bake until heated through and crumbs have browned, about 20 minutes.
6 servings
http://www.recipezaar.com/250868