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Friday, May 13, 2011

Taste Buds: Parmesan Stuffed Roasted Tomatoes

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Last week Mr. Rogue and I went to Ruth Chris and while there I managed to stay on my diet. Mostly because this is Los Angeles and a good majority of the restaurants have a few healthy items on the menu. One of the vegetables Mr. Rogue and I selected was a slow cooked tomato.

IT WAS SO DIVINE. The next day I rushed out to the store and bought several beefsteak tomatoes intent at getting the recipe to match as closely as possible to what I had in the restaurant... and well because it is me I added a bit of flare.

Now I found that skinning the tomatoes worked best for me, you of course can leave the skin on but I far prefer it removed. Skinning a tomato is easy. Simply cut an X into the bottom making sure to go through the skin but not leave a deep cut.

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Submerge the tomato into boiling water for one minute.

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Remove the tomato to a cutting board and with a spoon gently remove the skin. It comes right off easily.

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These tomatoes are delicious, they are low in calories only about 55 calories per tomato (that’s two halves) and they are SUPER FILLING! Hope you enjoy, I plan on eating these all summer long.

    RECIPE: PARMESAN STUFFED ROASTED TOMATOES
INGREDIENTS
2 beefsteak tomatoes
4 tablespoons parmesan cheese
4 teaspoons of basil
salt and pepper to taste

DIRECTIONS
1. Place the oven rack in the center of the oven. Preheat oven to 350 degrees.
2. Peel tomato if preferred using the above method. Cut the tomato in half lengthwise. Using your finger gently remove all the seeds and drain out the water. Leave them sitting out face down on a paper towel for about 10 minutes.
3. Cover a baking sheet with wax paper. Place your tomatoes cut side face up and sprinkle with 1 tablespoon of parmesan cheese per half. Chiffonaide basil and put about 1 teaspoon on each half. Salt and pepper to taste.
4. Cover the pan with tin foil and cook for 40 minutes.
5. After they are cooked remove the tin foil and broil tomatoes for 3 minutes or until the cheese is nice and browned.
6. Serve in a bowl or small dish because these are juicy.

2 comments:

lilmansworld said...

I love making these too!

paul peggy zeus said...

Jenn made a rendition with Mot cheese slices in between. So delicious!!!

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