RECIPE # 4540 - PARMESAN ROASTED TOMATOES - Monday, October 11, - NewsChannel5.com | Nashville News, Weather & Sports

CHEF PERRY SEAL / HILLWOOD COUNTRY CLUB

4 large Roma tomatoes

1/4 c Italian bread crumbs

1/4 c Reggiano Parmesan cheese

1 t chopped garlic

1 t fresh chopped Italian parsley

1 t fresh chopped basil

1 each medium onion

1/4 c balsamic vinegar

1/4 c extra virgin olive oil

2 bay leaves

2 c baby arugula

Salt and pepper

Finely slice onion and sauté with 1 ounce olive oil and bay leaves  until tender… add balsamic and cook until vinegar is reduced, about 1 hour.  

Rub the tomato with garlic, basil, parsley, salt and pepper….. let stand for a minimum of 30 min

Sprinkle the tomato with parmesan and bread crumbs… sauté with 1 ounce olive oil. Garnish the plate with arugula tossed with the remaining olive oil

Serves 4 people as a salad or Appetizer.