Italian Baked Tomatoes with Cheese, No Added Refined Sugar
International dishesGrilled DishesEurope and North America30 minutes
Italian baked tomatoes with cheese take only three steps to reach the tray. The tricky part is watching the oven, since a few minutes too long and the tomatoes weep and collapse.
The tomatoes are cut into slices about 1cm thick and laid on the tray, as thin slices lose their shape in the heat. Parmesan goes on first, mozzarella on top. Three tablespoons of olive oil go over the surface before the tray meets the hot oven.
This batch weighs about 1kg, at roughly 215 calories per 100g.
Method
Wash 4 tomatoes, cut them into slices about 1cm thick and arrange them on a baking tray.
Spoon 240g grated parmesan over each tomato slice, follow with 240g shredded mozzarella, scatter 120g chopped thyme on top and drizzle over about 3 tablespoons olive oil.
Preheat the oven, then bake the tray until the cheese melts and turns golden.
Tips
Spacing the tomato slices out on the tray lets the cheese brown evenly, while overlapping slices stay pale.
Parmesan first and mozzarella second gives the top layer its stretch.
Where fresh thyme is hard to find, dried thyme works at one third of the amount.
A properly preheated oven melts the cheese evenly before the tomatoes release their juice.
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