If you are looking for something new to add to your Thanksgiving recipe arsenal, try this delicious and easy baked tomatoes recipe with puffy Parmigiano crowns. They’re perfect as a colorful side for your dinner.
2 tablespoons extra-virgin olive oil
4 large ripe tomatoes, cut in half vertically
2 cloves garlic, minced
1/4 cup white wine
1/8 teaspoon salt
1/8 teaspoon freshly grated black pepper
1/4 cup mayonnaise
1/4 cup (1 ounce) grated Parmigiano Reggiano
Heat olive oil in large skillet over medium-high heat. Place tomatoes in skillet cut side down. Cook for about 5 minutes, until browned on one side. Do not move or turn the tomatoes to peek, you will know they are browned when their edges are brown. Remove the skillet from the heat. Using a rubber or metal spatula, separate the tomatoes from the skillet, taking care to leave the browned parts intact, and transfer the tomatoes to a baking dish just large enough to hold them. Place the tomatoes, cut side up, one next to the other. Add garlic to the skillet, return to the heat and sauté the garlic briefly in the remaining oil. Add the wine and deglaze pan, scraping up all the browned particles. Simmer the wine to reduce it to about half its volume and then pour the wine over the tomatoes in the baking dish. Sprinkle the tomatoes with the salt and pepper.
Preheat oven to 350°F.
Mix the mayonnaise and Parmigiano together in a small bowl. Spoon one-eighth of the mixture atop each tomato half.
Transfer the baking dish to the oven and cook for 20 minutes, until the mayonnaise topping is puffy and golden brown. Serve immediately.
Copyright © 2007 by Paula Lambert, Cheese, Glorious Cheese, all rights reserved
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