The best way to enjoy height of the season tomatoes is also the simplest…Heirloom Parmesan Tomatoes are ready in 10 minutes, and they go with everything!
This is the side dish of the summer — it’s fresh, sweet, juicy, and so quick to make. It’s a classic that can’t be improved upon… the flavors of the ripe tomatoes combined with melted and browned cheese is simply the best.
All you have to do is slice your best tomatoes into chunky 1/ 2 inch slices. You’ll probably only get 2 or 3 slices per tomato. Use those ends, too! Line them up on a baking sheet and sprinkle with salt and pepper.
Drizzle them with some good olive oil, and sprinkle generously with grated Italian cheese. Parmesan is traditional, but you can use a mix if you like, too. Then under the broiler they go for just a few minutes, you’ll need to stay close by to keep watch. The cheese will get bubbly and browned in no time, and the tomatoes will get just enough heat to bring out their juices and enhance their flavors.
I serve them with a shower of fresh basil leaves, but you can use any fresh herb — parsley or thyme would be nice, even a bit of dried thyme or oregano will work. Serve them right away while they’re nice and hot. They go great with all your favorite family meals.
What I love about these Heirloom Parmesan Tomatoes is the contrast of flavors and textures, and the fact that the tomatoes get hot but not mushy. I think your whole family is going to love them too.
- 1 tomato per person
- salt and fresh cracked black pepper
- extra virgin olive oil
- grated Parmesan or an Italian mix cheese
- fresh basil or thyme leaves for garnish
- Slice each tomato into 1/2 inch slices. You can use the ends, too. Lay them out on a rimmed baking sheet.
- Sprinkle the tomatoes with salt and pepper, and then lightly drizzle them with olive oil.
- Top each tomato with a generous portion of grated cheese.
- Slide the pan under the broiler with the rack on the highest setting and watch carelully, the cheese will turn browned and bubbly very quickly.
- Serve the tomatoes immediately, with a sprinkle of fresh or dried herbs.
- You can use medium or large tomatoes for this. Select firm, colorful examples for the best flavor and prettiest presentation.
- I find that while true Parmigiano-Reggiano cheese has amazing flavor, it’s not always the best choice for melting. I chose to use a pre-shredded Italian blend (Sargento), which had good flavor and melts nicely into a bubbly browned topping.
- I like to use a large serrated knife to cut ripe tomatoes.
don’t forget to pin these easy Parmesan Heirloom Tomatoes!
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