Baked Italian Tomatoes


OK, Jeff Smith calls it "Broiled French Tomatoes" but I prefer my title for two reasons: one, I believe 'broiled' translates into 'grilled' in Brit English, but in fact these are done in the oven; and two, I think parmesan cheese is more often associated with Italian rather than French cuisine.
Servings: 2 if it's the only accompaniment, or 4 if you give everyone half a tomato each. That's fine if they're nice and big.
Time: 15 mins

2 big beefy tomatoes
1 clove garlic, crushed
2 tsp olive oil
freshly grated parmesan cheese
dried oregano
salt & pepper

1. Preheat the oven to 200°C. Slice the tomatoes in half through the equator.
2. Arrange, cut sides uppermost, in a baking dish.
3. Sprinkle with S&P and dried herbs.
4. Mix the crushed garlic with the olive oil and spoon onto the tomatoes.
5. Cover with grated cheese.
6. Bake in the oven (200°C) for 10 mins.
 
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Modified 05/27/00