Heirloom Parmesan Tomatoes
User Reviews
4
22 reviews
Good
Heirloom Parmesan Tomatoes
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Heirloom Parmesan Tomatoes are ready in 10 minutes, and they go with everything. Just a few simple ingredients turn ripe summer tomatoes into the best side dish ever!
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Ingredients
- 4 tomato heirloom
- salt to taste, fresh cracked
- black pepper to taste, fresh cracked
- 1 Tbsp extra virgin olive oil
- 1/2 cup Parmesan Cheese or an Italian mix cheese, grated
- 4 basil or thyme leaves for garnish, fresh leaves
Instructions
- Slice each tomato into 1/2 inch slices. You can use the ends, too. Lay them out on a rimmed baking sheet.
- Sprinkle the tomatoes with salt and pepper, and then lightly drizzle them with olive oil.
- Top each tomato with a generous portion of grated cheese.
- Slide the pan under the broiler with the rack on the highest setting and broil for about 2 minutes. Watch carefully, the cheese will brown and bubble very quickly.
- Serve the tomatoes immediately, with a sprinkle of fresh or dried herbs.
Nutrition Information
Show Details
Serving
1 whole tomato
Calories
106kcal
(5%)
Carbohydrates
6g
(2%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Cholesterol
11mg
(4%)
Sodium
806mg
(34%)
Potassium
316mg
(7%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
1154IU
(23%)
Vitamin C
17mg
(19%)
Calcium
124mg
(12%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Serving | 1 whole tomato | |
| Calories | 106kcal | 5% |
| Carbohydrates | 6g | 2% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 11mg | 4% |
| Sodium | 806mg | 34% |
| Potassium | 316mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1154IU | 23% |
| Vitamin C | 17mg | 19% |
| Calcium | 124mg | 12% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4
22 reviews
Good
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