Broiled Celery And Cherry Tomatoes With Shaved Parmesan Recipes

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BROILED TOMATOES



Broiled Tomatoes image

An easy recipe for wonderfully flavorful broiled tomatoes with Parmesan cheese. Great as an appetizer, as a side dish, or for breakfast.

Provided by Vered DeLeeuw

Categories     Side Dish

Time 25m

Number Of Ingredients 7

2 tomatoes (large and firm)
Olive oil spray
1/2 teaspoon Diamond Crystal kosher salt (or 1/4 teaspoon of fine salt)
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 cup dry-grated Parmesan

Steps:

  • Preheat your broiler on high. Position an oven rack 6 inches below the heating element (not directly below).
  • Cut the tomatoes in half. Cut a tiny sliver from the bottom of each half, so that the tomatoes can stand upright without wobbling.
  • Spray the tomatoes all over with olive oil. Place them on a broiler-safe rimmed baking dish, cut side up.
  • Sprinkle the tomatoes with salt, pepper, garlic powder, and thyme. Top with Parmesan, 2 tablespoons for each tomato half.
  • Broil until the cheese is golden brown, 3-5 minutes.

Nutrition Facts : ServingSize 0.5 tomato, Calories 106 kcal, Carbohydrate 4 g, Protein 6 g, Fat 7 g, SaturatedFat 3 g, Sodium 380 mg, Fiber 1 g

BAKED CHERRY TOMATOES WITH PARMESAN TOPPING



Baked Cherry Tomatoes with Parmesan Topping image

Make and share this Baked Cherry Tomatoes with Parmesan Topping recipe from Food.com.

Provided by yooper

Categories     Cheese

Time 17m

Yield 8 serving(s)

Number Of Ingredients 6

2 tablespoons extra virgin olive oil
2 pints cherry tomatoes
1 teaspoon salt
1 teaspoon ground black pepper
1/4 cup chopped fresh parsley
1/4 cup freshly grated parmesan cheese

Steps:

  • Pour oil into 13x9x2-inch broilerproof ceramic baking dish.
  • Add tomatoes, turn to coat with oil.
  • Sprinkle with salt and pepper.
  • Top with parsley and cheese.
  • Preheat oven to 400.
  • Bake tomatoes just until plump and shiny but not split, about 10 minutes.
  • Preheat broiler.
  • Broil until tomatoes begin to split and cheese begins to color, about 2 minutes.
  • Serve hot or warm.

Nutrition Facts : Calories 58.1, Fat 4.4, SaturatedFat 1, Cholesterol 2.8, Sodium 343.4, Carbohydrate 3.3, Fiber 1, Sugar 2, Protein 1.9

BLISTERED CHERRY TOMATOES WITH PARMESAN YOGURT AND TOASTED BREAD



Blistered Cherry Tomatoes with Parmesan Yogurt and Toasted Bread image

Cherry tomatoes are slowly cooked in olive oil until almost bursting and then served with a slather of Parmesan-yogurt on toasted bread.

Provided by Food Network Kitchen

Time 25m

Yield 4

Number Of Ingredients 9

4 cups cherry tomatoes
1/4 cup extra-virgin olive oil
3 garlic cloves, smashed
2 sprigs fresh thyme leaves
Kosher salt and freshly ground black pepper
4 thick slices rustic bread
1/2 cup Greek yogurt
1/4 cup grated Parmesan
1 tablespoon drained and chopped brined capers (optional)

Steps:

  • Position a rack in the upper third of the oven and preheat the broiler.
  • Put the tomatoes in a large, cold skillet with the oil, garlic, thyme, 3/4 teaspoon salt and a few grinds of pepper. Cook over medium heat until the tomato skins have just burst, about 20 minutes.
  • Brush the bread with oil from the skillet and toast under the broiler, turning until golden on both sides, about 1 minute.
  • Stir together the yogurt, Parmesan and capers if using. Season with salt and a few grind of pepper.
  • Slather the toasts with the Parmesan-yogurt and top with the tomatoes and a few grinds of pepper.

BRAISED CELERY WITH PARMESAN



Braised Celery with Parmesan image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 head celery with leaves, ribs separated
1 cup chicken broth, low-sodium canned or homemade, or water
2 tablespoons extra-virgin olive oil
8 to 12 whole cloves garlic, peeled
1/2 teaspoon celery seeds, optional
1 sprig thyme, optional
Kosher salt
Freshly ground black pepper
2 tablespoons freshly grated Parmesan

Steps:

  • Peel the tough, fibrous layers from the outer celery ribs. Split the ribs lengthwise and cut into 2 to 3-inch long pieces. Chop 2 tablespoons of the celery leaves, save the rest for other uses¿they are great in salads.
  • Put the celery, broth, olive oil, garlic, celery seeds, and thyme in a medium skillet. Season with salt and pepper. Bring the liquid to a boil over high heat, and then adjust the heat to maintain a gentle simmer. Place a circle of parchment paper directly on the vegetables or set a lid slightly ajar on the skillet. Cook until the celery is tender but not mushy, about 15 minutes. Transfer the vegetables to a serving dish, and reduce the cooking liquid to a saucy glaze. Remove the thyme sprig, and pour the cooking liquid over the celery, sprinkle with the cheese, and serve.

BROILED TOMATOES



Broiled Tomatoes image

Not only a simple, tasty side dish, but also a good way to style up breakfast or brunch. The balsamic vinegar adds a bit of tang and a real pop of flavor.

Provided by lutzflcat

Categories     Tomato Side Dishes

Time 10m

Yield 4

Number Of Ingredients 10

2 large tomatoes, cut into 3/4-inch slices
1 tablespoon olive oil
½ teaspoon dried basil leaves
½ teaspoon dried oregano
1 clove garlic, minced
salt and ground black pepper to taste
⅓ cup soft bread crumbs
⅓ cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
1 dash balsamic vinegar

Steps:

  • Place an oven rack 6 inches from the top of the oven, preheat the broiler, and and arrange tomato slices on a foil-lined baking sheet.
  • Combine olive oil, basil, oregano, garlic, salt, and pepper in a bowl and brush onto the tops of the tomatoes.
  • Combine bread crumbs, mozzarella cheese, and Parmesan cheese in a small bowl and sprinkle the mixture over the tomatoes.
  • Place under the broiler until topping starts to brown, 3 to 4 minutes, checking frequently to avoid burning.
  • Transfer tomatoes to a plate, drizzle with balsamic vinegar, and serve.

Nutrition Facts : Calories 94.2 calories, Carbohydrate 6.6 g, Cholesterol 8.2 mg, Fat 5.9 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 126.7 mg

BROILED PARMESAN TOMATOES



Broiled Parmesan Tomatoes image

Tomatoes make a lovely side for almost any protein. This easy recipe will work for Roma or Campari tomatoes. A little seasoning and grated Parmesan will complete this quick and easy dish that is on the table in minutes!

Provided by Bibi

Categories     Tomato Side Dishes

Time 10m

Yield 8

Number Of Ingredients 6

4 Roma tomatoes
½ teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
½ teaspoon dried Italian herb seasoning
½ cup freshly grated Parmesan cheese
1 tablespoon fresh parsley

Steps:

  • Preheat a broiler according to manufacturer's recommendations. Line a baking sheet or small sheet pan with aluminum foil.
  • Slice tomatoes in half crossways. Slice thin slices off of the round part of the tomato halves so they will sit straight on the pan.
  • Place tomato halves on the prepared pan and sprinkle with salt, pepper, and Italian seasoning to taste.
  • Place seasoned tomatoes under the broiler and broil about 4 minutes. Be sure to watch carefully, so they won't burn.
  • Sprinkle 1 tablespoon grated Parmesan cheese on each tomato half, and return to the broiler.
  • Broil until Parmesan cheese is melted and bubbly, 45 seconds to 1 minute.
  • Transfer broiled tomatoes on a plate or serving platter and garnish with fresh parsley, if desired. Serve warm.

Nutrition Facts : Calories 27.8 calories, Carbohydrate 1.6 g, Cholesterol 4.4 mg, Fat 1.5 g, Fiber 0.5 g, Protein 2.2 g, SaturatedFat 0.9 g, Sodium 199.7 mg

CELERY AND PARMESAN SALAD



Celery and Parmesan Salad image

Provided by Ina Garten

Categories     side-dish

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 12

1/2 cup good olive oil
2 teaspoons grated lemon zest
1/4 cup plus 1 tablespoon freshly squeezed lemon juice (3 lemons)
2 tablespoons minced shallots
1 teaspoon celery seed
1/2 teaspoon celery salt
1/2 teaspoon anchovy paste
Kosher salt and freshly ground black pepper
5 cups thinly sliced celery hearts, tender leaves included, sliced on an angle (about 12 stalks)
4-ounce chunk aged Parmesan cheese
2/3 cup toasted walnuts, coarsely chopped
Whole flat-leaf parsley leaves

Steps:

  • At least 1 hour before you plan to serve the salad, whisk together the olive oil, lemon zest, 1/4 cup of lemon juice, the shallots, celery seed, celery salt, anchovy paste, 2 teaspoons salt, and 1 teaspoon pepper. Place the celery in a mixing bowl and toss it with the remaining 1 tablespoon of lemon juice and 1/2 teaspoon of salt. (Even though these ingredients are in the dressing, believe me-this step makes a difference.) Add enough dressing to moisten well. Cover and refrigerate for at least an hour to allow the celery to crisp and the flavors to develop.
  • When ready to serve, arrange the celery on a platter, shave the Parmesan onto the celery with a vegetable peeler, then sprinkle with walnuts, parsley leaves, salt, and pepper and serve immediately.

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