Baked tomatoes with crust
Ripe tomatoes acquire a distinctive herb crust from Parmesan, garlic and soft breadcrumbs when baked. Season the chopped tomatoes, cover with the prepared mixture and bake briefly so that the surface turns golden and the tomatoes remain juicy.
Ingredients · Servings 2
- 4 ripe, firm tomatoes
- 1 handful of fresh basil
- 1 handful flat-leaf parsley
- 2 rolls (or 1/3 sandwich bread, 1-2 days old)
- 50 g parmesan cheese
- 3 cloves of garlic
- salt
- ground pepper
Method · 30 min
- Wash the tomatoes and cut them into thicker slices. Rinse the basil and flat-leaf parsley and chop them finely. Peel the garlic and chop them finely. Grate the Parmesan cheese finely.
- Grate the rolls or the lid. Use bread that is 1-2 days old, but not completely dry, to create a soft breadcrumb. Dry breadcrumbs will not give the crust the right consistency.
- In a bowl, mix the breadcrumbs, chopped basil, parsley, garlic, and grated Parmesan.
- Preheat the oven to 180–200 °C. Line a baking sheet with baking paper.
- Arrange the tomato slices on the prepared baking sheet, season with salt and pepper. Top each slice with the seasoned breadcrumb mixture and press it lightly against the tomatoes.
- Bake the tomatoes in a preheated oven for approximately 15 minutes. Towards the end of baking, you can turn on the hot air mode to brown the crust more and get a golden color.
- Serve the roasted tomatoes warm with fresh white bread and vegetables.
