Tomatoes with Parmesan
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg tomato (s), fully ripe
- sea-salt
- 1 sprig rosemary
- 1 sprig thyme
- 1 sprig oregano
- 4 garlic clove (s)
- 8 tablespoon olive oil
- 100 g parmesan cheese
- 2 tablespoon balsamic vinegar
- Herbs (others as required)
- sugar
- pepper
Print Recipe
Pin Recipe Instructions
- Remove the green stems from the tomatoes. Then scratch the bottom crosswise and place in boiling water for about 10-30 seconds (depending on the degree of ripeness). Then rinse in cold water, drain and peel off the skin with a kitchen knife. Quarter tomatoes, remove seeds and gelatin.
- Preheat the oven to 100 ° C top / bottom heat (hot air: 80 ° C). Line a baking sheet with parchment paper.
- Place the tomatoes next to each other on the baking sheet with the peeled side up. Season with sea salt, pepper and sugar. Lightly mash the garlic with a knife. Cut the sprigs of herbs and add to the tomatoes together with the garlic. Drizzle everything with 3-4 tablespoons of oil. Cook in the oven for about 45-70 minutes (depending on the ripeness of the tomatoes and personal taste). The tomatoes should still be firm and juicy.
- Remove the tomatoes from the baking tray while still warm and spread them out side by side on the work surface. Remove the herbs. Cover the tomatoes with foil, weigh them down with a board and leave to cool.
- Then arrange the tomatoes on a platter. Slice or cut the parmesan into thin strips and spread over the tomatoes. Drizzle with balsamic vinegar and the remaining olive oil and sprinkle with coarse pepper. Serve garnished with herbs if you like.
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