Baked Parmesan Tomatoes

Parmesan Tomatoes

• 2-3 large, ripe, firm tomatoes, or 6-8 Roma tomatoes
• 1/2 cup real mayonnaise
• 1/2 cup grated (not shredded) parmesan
• 2 Tbs roasted garlic, crushed into a paste (optional)
• Panko (optional - see note)
• 3 large or 6-7 small basil leaves
• Black pepper, Red Pepper flakes (optional)

1. Preheat the oven to 375 degrees.  Line a baking sheet with foil.  
2. If using large tomatoes, slice each crosswise (parallel with the stem end) into 1/2-inch-thick slices.  If using Roma tomatoes, split each lengthwise through the stem end.  
3. Arrange the tomato slices or split tomatoes on the baking sheet.  They should not be touching.  
4. Slice the basil leaves thinly into strips.
5. Crush the roasted garlic cloves, if using, into a paste.  
6. Mix the mayonnaise, Parmesan, roasted garlic and basil until thoroughly combined.  
7. Scoop a heaping tablespoon of the cheese mixture onto the center of each tomato slice or half.  Use all of the mixture.  
8. Smooth the cheese mixture slightly, leaving some "peaks" (they will brown more quickly and look pretty..). The mixture will cover the center of the tomato slice, not the entire surface.  I left about a 1/2 inch wide ring of unadorned tomato around the edge.  
9. Sprinkle each tomato with black pepper and, if using, red pepper flakes.  
10. Bake for 15-18 minutes, until the topping is slightly puffed (may not be noticeable) and browned.  
11. Serve!  

For low-carb aficionados, this recipe is great.  Also great to add panko to the top of the tomatoes before baking.  

Note: You may prefer broiling the tomatoes briefly, rather than baking.  Baking will give a juicier and softer tomato (so good on a BLT!), and broiling will be firmer.