Roasted Tomatoes with Parmesan Crisps

For the majority of our family meals, I try to keep foods as close to their original state as possible. Holding on to this philosophy also works well with having a busy schedule and three kids. Roasting tomatoes bring out their beautiful sweetness. If I’m running short on time, I bypass making the crisps and just top the roasted tomatoes with shredded parmesan. On the occasions when I have extra time, I go fancy and turn the parmesan crisps into cups!

Roasted Tomatoes with Basil Puree and Parmesan Crisps

Make this dish as fun or fancy as you wish. Flat crisps are great, but if you want to take it a step further, you can gently place the flat crisp (as soon as it comes out of the oven) into a muffin tin to form it into a cup. Fancy indeed!


From a photography standpoint, I’m amazed at the difference in color between these two pictures. What a difference morning light (cup) versus late afternoon light (flat crisp) makes.
Making parmesan crisps
(I highly recommend doing this on parchment paper.
This is an example of do as I say and not as I do.)
Toss grape or cherry tomatoes with olive oil, salt and pepper before roasting.
Parmesan cup with Roasted Tomatoes and Basil Chiffonade

Roasted Tomatoes with Parmesan Crisps

Serves 6 as a side dish

Ingredients

6 tablespoons shredded Parmesan cheese
2 pints cherry or grape tomatoes
1 tablespoon extra-virgin olive oil

1 teaspoon Kosher Salt
1/2 teaspoon freshly ground black pepper
Optional:
5 or 6 basil leaves, cut into thin strips (more if you love basil)
or 5 or 6 basil leaves pureed with a tablespoon of water to make a basil puree

Directions

Preheat the oven to 375°F. 

1. Line a baking sheet with parchment paper. Place 6 separate mounds (1 ounce each) of parmesan on parchment paper. Flatten to approximately 4″ diameter. Bake until edges are lightly browned, about 6 minutes.
1a. Optional: To make parmesan cups, place baked parmesan circle into a muffin tin and gently push down into the shape of the tin. Let the parmesan cup cool in the muffin tin to retain cup the shape.
2. Place the tomatoes in a large bowl and toss with olive oil, salt and pepper.
3. Place on baking sheet (or roasting pan) and roast until the tomatoes split, 10-12 minutes.
4. Top with the basil (optional)

Eat, Drink & Be Yummy!

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