Tomatoes are still growing strong here in Iowa. We have our own little plant growing in our backyard which has been fun for the kids and I. However, the other day our neighbor stopped over with bags of tomatoes to share. This was exciting and overwhelming. I got to work right away on making some homemade spaghetti sauce to freeze. That evening I grilled some steaks and served up these baked mozzarella tomatoes on the side. They could serve as an appetizer or side. A delicious flavor and just the right size. Do you have a bunch of tomatoes right now? If so, what is your go to recipe to use them up? Maybe give this recipe a try and also check out some favorites linked up below!
Baked Tomatoes and Mozzarella
Ingredients
- 2 large beefsteak tomatoes sliced 1/4" thick
- 1 Tbs basil dried
- 1 Tbs oregano dried
- 1 Tbs parsley dried
- 1 cup parmesan cheese
- 1 cup mozzarella cheese shredded
Instructions
- Preheat oven to 400 degrees
- Place sliced tomatoes on parchment lined baking sheet
- Combine seasonings and parmesan cheese in a small bowl, mix well
- Top each tomato with seasoned parmesan mixture, then layer mozzarella cheese on top
- Bake for 8-10 minutes or until cheese is melted and bubbly.
- Enjoy
My college roommate and I used to bake sliced tomatoes with cornflake crumbs and parmesan cheese in our toaster oven for a yummy snack!
And tomato butter is delicious! My Mom had the recipe, which includes lemons. Ask Denise if it came from Grandma Ruby.
Ohhh, I will! Tomato butter sounds delish! Your college snacks sound a lot healthier than mine 😂
These remind me of college at Iowa State back in the 70’s. My roommate and I used to slice tomatoes, sprinkle with corn flake crumbs and parmesan cheese then toast in a toaster oven. Yummmm. Thanks for the memory!
Love it, Joan! Such fun memories!