Mozzarella & Parmesan Baked Tomatoes

Mozzarella & Parmesan Baked Tomatoes
There’s nothing like the taste of fresh tomatoes and mozzarella, just think of a tasty Caprese Salad!  And it’s even better when you add a sprinkling of parmesan cheese.

Baked tomatoes can be an iffy thing, if they are really juicy you have a complete mess, so in order to eliminate this from happening, I decided to Grill the tomatoes first.

Grilling removes just enough of the juice so that they remain compact and hold the cheese. And while you are grilling why not add some Fresh Tomato Bruschetta to the meal?

When it comes to the cheese, you are going to want to use a firm but creamy cheese, such as a firm mozzarella, gruyere or even a fontina cheese, and of course don’t forget the freshly grated Parmesan.

Why grate your own Mozzarella & Parmesan Cheese?

A couple of reasons it’s better to grate your own. It’s cheaper and it tastes so much better. Packaged cheese tends to have a coating to keep the cheese from sticking together. Not a good thing.

You can grate your own cheese with either a Cheese Grater or by placing chunks in your Food Processor and just pulsing a few times until coarsely ground.

Freshly ground parmesan cheese can be kept in a plastic bag or airtight container and stored in the fridge for up to two weeks. You can also store it in the freezer for up to 18 months.

Mozzarella & Parmesan Baked Tomatoes

Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients:

• 4 large tomatoes, (firm (beefsteak tomatoes))
• 1/8 tsp black pepper, (more or less, to taste)
• 1/4 tsp salt, (more or less, to taste)
• 1 tbsp olive oil
• 1/2 tsp garic powder
• 1/4 tsp onion powder
• 1/4 cup grated parmesan cheese
• 1 1/2 tsp lightly dried basil, (or parsley)
• 4 oz shredded mozzarella cheese

Instructions:

1. Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.
2. Remove the stems and slice each tomoato into 1/4" (or larger) slices. Depending on the sizes of tomatoes used, you may end up with minus or plus 12 slices.
3. Place each one on the prepared sheet pan.
4. In a small bowl, combine the olive oil, salt, pepper, onion powder, and garlic powder.
5. Brush the olive oil mixture over the top of each tomato slice.
6. Sprinkle approximately 1 teaspoon of grated parmesan cheese over the top of each slice.
7. Top with shredded mozzarella cheese and basil (if preferred).
8. Bake for 8-10 minutes, or until the cheese has melted and started to bubble.
9. If desired, turn the broil on for 1-2 minutes - long enough to brown the cheese.
10. Serve right away. Enjoy!

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