These roasted tomatoes are delicious as an appetizer or side dish. As the weather improves, try making them on the BBQ!  Thanks to one of our patients for passing this recipe along from the Produce Depot flyer.

Ingredients:

12 ripe Roma tomatoes

2/3 cup freshly grated Parmesan cheese

Salt and pepper, to taste

2 tablespoons fresh basil, finely chopped

¾ cup fresh chives, chopped

¼ cup extra virgin olive oil

Instructions:

Preheat oven to broil.  Choose a dozen firm, red, ripe Roma tomatoes. Wash them well. Cut each tomato in half lengthwise and place on a baking sheet with cut side up.  Drizzle the extra virgin olive oil over each tomato half. Sprinkle lightly with salt and pepper. Sprinkle finely chopped basil and chives on each tomato half. Sprinkle a generous amount of Parmesan cheese on the prepared tomatoes. Place underneath the preheated broiler for 4 to 5 minutes and remove when the Parmesan cheese has melted and is bubbly. Serve tomatoes as an appetizer or side dish.  Makes 6 servings.

Exchanges:

Each serving (4 halves, or 2 tomatoes) = 1.5 protein (group 6) and 2 fat (group 7).

Notes:

You could make this recipe with eggplant slices or zucchini rounds as well. For firmer vegetables, place in hot oven for 2 minutes first before following steps above.  You could use any cheese you like. The person who passed this along prefers Romano cheese!