Recipe by STEPHEN MCNUTT
"This Italian inspired appetizer is quick, tasty, and beautiful to the eye. Tomato slices are drizzled with olive oil, then sprinkled and broiled with parmesan cheese, oregano, and garlic."
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tomatoes, cut into 1/4 inch slices
ground black pepper, or to taste
monosodium glutamate (MSG)
chopped fresh oregano
freshly grated Parmesan cheese
use SEA SALT!!!! it is KEY to this recipe, believe it or not!! Try and use fresh tomatoes and you can even use tomatoe halves instead of slices....You may not consider tomatoes as a great side dish or a summer salad but in Italy it is common. I have always made it with tomatoes, sea salt and garlic oil and LOVE it - sometimes adding fresh basil but i am now going to try it with parmesan and a clove of garlic on each tomatoe half.
easy, took longer to cook than mentioned, and tasted ok, but not a great recipe. it was also really harsh on the stomache. make sure not to eat it alone.
I was in a hurry, so I deleted the MSG, substituted dried oregano for fresh, and used garlic salt. This was still the most delicious part of the meal. Very quick and easy.
Really enjoyed this recipe. Fun (easy) to make, and delicious to eat. Like other reviewers, I skipped the MSG (why use this to begin with?!?). And, like another reviewer, I used dried Parmesan cheese (not freshly grated) - so I didn't have that problem of the cooled cheese sliding off the tomato... I served it with "Olive Blasta Pasta" (recipe also on this website) - and it was well received by everyone at our dinner gathering. Yes - I'll be making this one again.
I make something similar, but generally during the summer when the quality of tomatoes is so much better. I also usually just roast them briefly in a hot oven. I have a good amount of Roma tomatoes left over after the Christmas holiday and this was the perfect use for some of them. I went a little lighter on the Parmesan and oregano and added some fresh parsley. Very pretty and very tasty, and I think I actually prefer this method of broiling the tomatoes rather than oven baking them. The topping gets all nice and golden without the tomatoes overcooking. I didn't use the MSG, not necessarily because I have anything against it but because I don't buy it. We really enjoyed this fresh, easy and healthy side dish which also serves as a colorful garnish!
This is one of my top ten recipes. I've been making these for years and love them as a snack, side dish or appetizer. Do not put in the MSG, but add a dash of lemon pepper or lemon juice for extra pow. Top with a little mozzarella cheese, then serve on top of some crunchy bread. YUM!
I made this as a side dish to a grilled chicken dinner for dinner with friends. It was so awesome that eveybody's response was almost too much for the dinner table. I used fresh basil and used the jarred parmesan romano combo. I find it melts better and stays soft. This is a wonderful way to use those summer tomatoes. It has a fresh and flavorful taste. The dish is also beautiful if layered when assembling.
This was good, but I overcooked it so the tomatoes were too mushy and think it would be better with a semisoft cheese on top. It definitely doesn't work with a "melty" cheese on top. Too hard to cut through. Will make again but maybe with a goat cheese? Great use for all those fall tomatoes.
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Nutthouse Broiled Tomatoes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 173
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