I love barbeque. I love that my husband is a master barbeque-er even more and I take it on as a personal challenge to find the yummiest and the easiest sides to accompany his grilled creations.
These baked cheesy tomatoes are one of my favourites and my husband likes them because they are baked inside and do not take up precious room on his grill.
4-6 vine ripe tomatoes
1 Tbsp. sea salt (or other coarse salt)
1/4 cup parmesan cheese
4-6 slices mozzarella cheese (I like the round kind from the deli for simplicity but grated would work too)
4-6 fresh basil leaves
Olive Oil (for drizzling)
Preheat oven to 450F.
Slice off top of each tomato (so all portions of stem are not visible) then slice bottom of tomato just enough so it can stand without tipping. Place on baking sheet lined with foil and sprayed with non-stick spray.
Top each tomato in the following order with a sprinkle of sea salt, a sprinkle of parmesan cheese, a slice of mozzarella and one basil leaf.
Drizzle each tomato with olive oil.
Bake in preheated oven for 15 minutes. Serve warm.
NOTE: I like my basil leaves roasted — if you prefer yours non-crunchy bake the tomatoes without the basil leaves and place basil on top of the cheese immediately following baking.
BONUS: These reheat quite nicely in the microwave for lunch the next day.