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