Recipe by Michele O'Sullivan
"An excellent side dish. Tastes like pizza without the crust!"
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ripe tomatoes, sliced 1/4 inch thick
grated Romano cheese
fresh bread crumbs
fresh parsley, chopped
salt and pepper to taste
I prepared these exactly as written, right down to the fresh bread crumbs. I did, however, ignore the baking time, as 20 minutes at 400 degrees is WAY too long! I baked these for 10 minutes at 350 degrees, then hit them with the broiler for a couple of minutes. Simply beautiful, delicious, fresh tasting, and a colorful addition to the dinner plate! You just can't go wrong with good, simple, fresh ingredients!
I think the cooking time on these needs to be adjusted. We cooked them as stated and they were mushy and too soft. If I make these again I will reduce the oven temp and cooking time.
This is really good! But it definitly does not taste like pizza. If you like tomatoes this is definitly worth trying. I didn't make the recipe exactly as stated. I sprinkled on parmesan,then garlic salt/pepper,then sprinkled on dry Italian bread crumbs, sprayed with tops lighly with cooking spray (olive oil) then sprinkled on oregano. My husband loved them and ate almost the entire pan by himself. I plan on passing this recipe out to friends and family soon.
Awesome! Just as the submitter states these do tastes just like pizza without the crust! After I cut the tomatoes I sprinkled them with a bit of kosher salt then started layering the rest of the ingredients. I didn't have fresh bread crumbs so I used italian style. I have to admit I just eyeballed everything. I also used parmesan cheese. On a couple of them I used some light mozzarella to really take them over the top! This dish is great as an appetizer or a side. Thank for a great recipe!
I suggest cutting the tomatoes thicker than stated. I mixed Italian style bread crumbs, garlic and the oregano and topped the tomatoes then sprinkled on some shredded parmesan, salt and pepper, and drizzled with olive oil. I only baked for 15 minutes then set the oven to broil for just a couple of minutes to toast the tops a little. Very tasty and a nice change for a vegetable side dish.
Two words: dee licious!!! I made this for Thanksgiving for color and variety. My only change was to use way more than a clove of garlic. We're garlic lovers here, so I pressed a lot of cloves of garlic and sprinkled it on. It was also very easy to assemble in the morning and I popped it in the oven after the turkey came out. I doubled the recipe and overlapped the slices in a casserole dish, so it came out looking very pretty as well. Thanks, Michele, for a perfect recipe!
I used Parmesan instead of Romano. I used store bought Italian bread crumbs instead of home made and I sprinkled the top with mozzerella. It was great! This recipe will be used again and again. I wish I'd found it at the beginning of the summer instead of the end. This is a keeper.
WOW I really liked this one. Hubby took the kids bowling (well except the baby) so I scaled it down & made it for me, and it was even better than I thought it would be. I used roma tomatoes (2) & layered it in a remekin (tomato, cheese, parsley, garlic, crumb etc.) until it was full & baked it in my toaster oven (for the sake of ease). Very good light dish, can't wait to have it with homegrown tomatoes and some crumbled feta cheese! Thanks Michele!
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Tomatoes Oregano
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 49
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