Roasted Parmesan Tomatoes with Corn

Roasted Parmesan Tomatoes with Corn

By: Angie Barrett -



2 large red tomatoes, sliced into 1/4 inch thick slices

1/2 cup grated Parmesan cheese

1/2 cup cooked corn kernels

2 tablespoons fresh parsley, finely chopped

Seasoning  salt


Preheat the oven (or grill) to 350F. 

Lay the slices of tomato in a single layer in a baking dish (or grilling tray for the grill).

Top each tomato slice with 1 tablespoon of corn kernels.

Top the corn with 1/2 tablespoon of grated Parmesan cheese.

Sprinkle each tomato slice with a bit of fresh parsley and a dash of seasoning salt. '

Bake for 15 minutes or until the cheese is nice and melted and the tomatoes are soft and tender.

Serve them warm or at room temperature. (I prefer mine, slightly warm!)