Tomatoes Parmesan

Ripe tomatoes cut in half, dotted with butter, and topped with a mixture of grated Parmesan, fresh parsley, and dried oregano. Five minutes in the microwave and they’re done. This is the kind of side dish that barely qualifies as a recipe but tastes like you put in real effort.

The microwave keeps the tomatoes tender without turning them to mush the way broiling sometimes does. Watch the timing closely though. Five to six minutes is the window. Past that, the tomatoes collapse and release all their juice.

Use ripe, in-season tomatoes for this. Out-of-season hothouse tomatoes won’t have the sweetness or acidity to stand up to the rich Parmesan and butter topping.

The cheese mixture melts into the cut surface of each tomato half, creating a savory, golden crust that’s salty and herby.

Pro Tips

• Pat the tomato halves dry after cutting. Excess moisture on the surface dilutes the topping and prevents the cheese from sticking.
• Place cut-side up in a single layer with space between each half so they cook evenly.
• Use freshly grated Parmesan from a block. Pre-grated Parmesan doesn’t melt as smoothly.

Variations

• Swap some or all of the Parmesan for seasoned dry bread crumbs for a crunchier topping, as the recipe suggests.
• Add a thin slice of fresh mozzarella on top of the Parmesan for a gooey, melted cheese layer.
• Broil instead of microwaving for a crispier, browned top if you prefer that char.