Italian tomatoes. One large tomato sliced, sprinkled with Italian herbs and Balsamic vinegar, then topped with 3 kinds of cheese. My mouth is watering.
Tomatoes kind of fascinate me.
The color, shape, texture. How nature makes something so perfect and tasty is…well…simply amazing to me. I love tomatoes. As prepared in Italian Tomatoes, or just sliced and sprinkled with salt and pepper, tomatoes are awesome. And they are good for you. Tomatoes are the major dietary source of the antioxidant lycopene, which has been linked to reducing the risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate and vitamin K.
Italian tomatoes are easy to make. Yay!
Who doesn’t love an easy yet tasty recipe? 90% of my recipes on this site will be easy, and this is one of them. When cooking Italian tomatoes you don’t want to cook them so long that they get mushy, but cook them just long enough where they are soft and the cheese is browned. Here’s a trick – Right before they are cooked to the consistency you want, turn on the broiler, move the pan closer to the broiler, and broil them until the cheese browns. But keep an eye on them because broilers work fast!
I’m getting really hungry writing this as I have 3 large tomatoes sitting on my counter.
Remember Feta and Parmesan will take the longest to brown, Mozzarella the quickest. Ok, that’s enough because I really need to go make some of these right now! Enjoy. 🙂
Italian tomatoes. One large tomato sliced, sprinkled with Italian herbs and Balsamic vinegar, then topped with 3 kinds of cheese.
- 1 Tomato, large
- 1/2 Tablespoon Italian herbs
- 1 Tablespoon Parmesan Cheese, grated
- 1/2 cup Mozzarella Cheese, grated
- 1/4 cup Feta Cheese, crumbles (not a block of cheese but the crumbles in a container)
- Balsamic Vinegar
- Preheat oven to 400 degrees.
- Wash and rinse one large, fresh tomato. Slice it into 6 pieces, each about 1/4 inch thick.
- Line a baking pan with foil and then spray the foil with non stick cooking spray.
- Lay the 6 tomato slices onto the foil.
- CAREFULLY (the vinegar will come out quickly) sprinkle each slice of tomato with a few drops of Balsamic Vinegar.
- Measure 1/2 Tablespoon of Italian herbs. Pour into a small bowl. Take little pinches of the Italian herbs from the bowl and sprinkle equal amounts onto each tomato slice. This method keeps the herbs on the tomatoes and not all over the pan.
- Using the same method as above, measure 1 Tablespoon grated Parmesan and then sprinkle equal amounts onto each tomato slice.
- Using the same method as above, measure 1/2 cup grated Mozzarella Cheese and then sprinkle equal amounts onto each tomato slice.
- Measure 1/4 cup Feta Cheese (the crumbles) and using the method above sprinkle equal amounts onto each tomato slice.
- Place baking pan into oven and cook for 6 to 7 minutes.
- Turn the broiler on, move the baking pan close to the broiler, and broil for 2 to 3 minutes, checking every 15 to 30 seconds, until cheese is browned.
- Take out, let sit for 5 minutes so the tomatoes and cheese will stay together easier when transferring to a plate.
- This makes 3 slices per person. If you think that’s too many a person, then it’ll serve more than 2 people.
- Ovens vary in temperature. I cooked mine 6.5 minutes and broiled for 2.5 minutes. If you like your tomatoes softer, cook for 7 minutes and broil for 3 minutes (keep an eye on them when broiling so they don’t burn or get too mushy). If you like them more firm then cook for 6 minutes and broil for 2 minutes.
- You can use any cheeses you like. The ones used in the recipe are my preference. You can try any combination of whatever sounds great for you!
- Feta will be the last cheese to brown, and it will only brown a bit, so don’t wait on it to get brown and melty or everything will be way overcooked and you’ll have mushy tomatoes and burned cheese.
- This recipe is for one really large garden tomato. If you can’t find large tomatoes, then use two medium and adjust recipe accordingly.
Keywords: Italian tomatoes, Baked tomatoes, Cheesy tomatoes, Brunch tomatoes