Parmesan Roasted Tomatoes

May 30, 2011 § 1 Comment

4 large Roma tomatoes
1/4 c Italian bread crumbs
1/4 c Reggiano Parmesan cheese
1 t chopped garlic
1 t fresh chopped Italian parsley
1 t fresh chopped basil
1 each medium onion
1/4 c balsamic vinegar
1/4 c extra virgin olive oil
2 bay leaves
2 c baby arugula
Salt and pepper

Finely slice onion and sauté with 1 ounce olive oil and bay leaves until tender… add balsamic and cook until vinegar is reduced, about 1 hour.  Rub the tomato with garlic, basil, parsley, salt and pepper….. let stand for a minimum of 30 min   Sprinkle the tomato with parmesan and bread crumbs… sauté with 1 ounce olive oil. Garnish the plate with arugula tossed with the remaining olive oil

Serves 4 people as a salad or Appetizer.

Source: Chef Perry Seal, Hillwood Country Club, Nashville, Tennessee


Tagged: , , , , , , , , ,

§ One Response to Parmesan Roasted Tomatoes

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

What’s this?

You are currently reading Parmesan Roasted Tomatoes at Tennessee Foodie.


%d bloggers like this: