Tuesday, June 19, 2007
RECIPE ~ Baked Cherry Tomatoes with Parmesan
Another beauty from my mother! These were absolutely delicious and so juicy. Soon fresh cherry tomatoes will be growing everywhere, so pick some up and try this dish. Great as a side to rice or pasta.
4 tablespoon extra-virgin olive oil
2 baskets (pints) cherry tomatoes
2 tsp salt
1 tsp ground black pepper
1/2 cup chopped fresh parsley
1/4 cup freshly grated parmesan cheese
Drizzle oil into a 13x9" broiler-proof caramic baking dish. Add tomatoes, rolling them around to coat with oil. Sprinkle with salt and pepper. Top with parsley and cheese. (Can be made 1 day ahead -- chill covered until ready to bake).
Preheat oven to 400 degrees. Bake tomatoes just until plump and shiny but not split, about 20 minutes. Then switch to broiler. Broil until tomatoes begin to split and cheese begins to color, about 2 minutes. Serve hot or warm.
Makes 4-8 servings.
VARIATION For a non-dairy rendition, replace parmesan cheese with 1/4 cup bread crumbs mixed with 2 Tbsp nutritional yeast flakes.
FOR INDIVIDUAL DOSHAS
VATAS cooked tomatoes aggravate vata, so try using blanched zucchini sliced in 1-inch rounds instead
PITTAS tomatoes aggravate pitta, so try using blanched zucchini sliced in 1-inch rounds instead
KAPHAS replace parmesan cheese with nutritional yeast flakes, and reduce oil and salt to half