Gaido’s Parmesan Tomatoes

Gaido’s Parmesan Tomatoes

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.