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

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