During grill season, we love to grill vegetables along with the meat; however, when we recently had a large party here there simply wasn’t enough room on the grill for vegetables as well, so I tried another way of preparing the tomatoes; they were great, and I’ll probably prepare my tomatoes this way from now on! The measurements of this recipe are not exact – it depends on how many tomatoes you’re doing at a time, and what your individual preferences are. Take this as a guideline:
Preheat your oven to ~200°C (400°F).
In a bowl, mix the following ingredients together:
~1 Cup grated cheese (Parmesan if you don’t want it melting too much, or a fattier cheese if you want melted, such as Gruyère)
1/2 C. breading crumbs (here in Switzerland, it’s Paniermehl)
Spices to taste: I sprinkled in some grill spice, chives and a dash of Parsley.
If you wanted, you could also mix in some finely diced onion.
Next, slice your tomatoes into rings; for large tomatoes, I cut them in thirds. Hold a slice of tomato over the bowl and, with a spoon, sprinkle the mixture onto the tomato; be generous – stack it up a bit! Lay the slices out separately onto a baking paper-lined baking tray.
At this point if you’re making these ahead, set them aside or put them in the fridge until time to bake.
Bake them ~10-15 minutes – just long enough for the topping to melt / turn golden brown. Serve hot! These will go well as a side dish for just about anything; if you’re serving a meal that might be a bit dry on its own, these will add a juicy contrast. They would also serve well as an appetizer, though they would be a bit too juicy to serve as finger-food.