Come August, my parent’s Long Island tomato patch is overrun with juicy ripe tomatoes. We eat them in BLTs, watermelon gazpacho, and as this yummy roasted side dish. For years my mom has been making these parmesan curry tomatoes as a summer staple and they are delish! There are still a few weeks of summer left, so be sure to try this before the good tomatoes are gone. Bon appétit!
Parmesan Curry Tomatoes
Ingredients
- 3 large ripe tomatoes (about 10 slices)
- 3 tbsp mayo
- 2 tbsp parmesan cheese
- 1 tsp curry (or to taste)
Instructions
- preheat oven to 400 degrees
- mix mayo, parm and curry in small bowl (increase amounts for more slices)
- cut large tomatoes into inch-thick slices and blot on a paper towel
- lay slices on a foil-lined cookie sheet
- spread mixture on top of each tomato slice
- cook in the oven for 5 minutes
- then broil 1-2 minutes or until the tops get brown and bubbly
- serve as a side dish
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