A personal kitchen diary. I try new recipes and make notes on what works and what doesn't. Sometimes I can things, and sometimes I dry herbs. This is the story of my kitchen.

Gaido’s Parmesan Tomatoes

Gaido’s Parmesan Tomatoes

Gaido’s Parmesan Tomatoes

I recently came across a ‘recipe’ on Pinterest for Parmesan Tomatoes.  I had a big beefsteak tomato I wanted to use, so I went to the link.  As I read her blog entry, it was clear to me that where she experienced these tomatoes was Gaido’s Seafood Restaurant in Galveston, TX.


Their Parmesan Tomatoes are good, so I decided to try it myself.  I have no idea how Gaido’s actually makes their tomatoes, and the blogger herself says it is barely a recipe.  But it IS a delicious and really simple way of making a tomato side dish, and I definitely will be repeating it.

Here’s where you can find her blog entry:  http://zenandspice.com/baked-parmesan-tomatoes/

And here is what I did, and will do differently next time!

I didn’t measure anything, and I had one tomato to use.  I think these are probably best with big beefsteak tomatoes.

After setting the oven to 400 Fahrenheit to preheat, and lining a baking sheet with parchment paper, I sliced the tomato into relatively thin 1/4 inch thick slices.  My slices were far from perfect!

At first I was just going to use dry basil and oregano, but I had a jar of Simply Organic Italian Seasoning blend that I like, so after placing the slices on the parchment paper, I sprinkled each slice with the seasoning blend.

Then I used a vegetable peeler to peel thin slices of Parmesan cheese.  I think they might provide a slightly better melt if grated instead, so I will try that next time.  Edited to add, I ended up preferring the thin curls done with a vegetable peeler.

On to the tomato slices they went.  I wanted a nice cheesy layer so it was probably double thick in cheese layers on each slice.

And I sprinkled a bit more of the Italian Seasoning over the top.

I put the tomatoes into the 400 Fahrenheit oven for 10 minutes, keeping an eye on them so they got brown, but not too brown.

And served with a simple leafy blend dressed with vinaigrette.


The tomato was one were I was a bit seduced in the grocery store and bought them when I shouldn’t have, knowing they were not going to compare to out-of-the-garden tomatoes.

I had one the day before in a Caprese salad, and it was pretty flavorless.  This particular way of preparing them made even a substandard tomato taste great!

This is so simple, you really should try it!  You’ll be pleasant surprised and probably put this into your regular veggie rotation.

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