Love those Campari tomato clamshells from Costco. We eat these. A lot.
And, because it is winter we usually bake them with some olive oil, parmesan and S & P.
Because Himself has to really limit the starches now, we needed to add a second veg option to dinner (and weekend breakfasts, too). This is simple and fast. And very, very tasty.
Got 30 minutes? Let’s go!
4 Campari tomatoes, washed and sliced in half.
2 Tbsp olive oil
2 Tbsp parmesan cheese
S & P
Preheat oven to 375*.
Place the tomatoes cut side up in a shallow baking dish.
Sprinkle with S & P.
Sprinkle with cheese.
Drizzle with olive oil.
Bake for 25 minutes. The cheese should be crispy brown on top of the toms
If they’re not brown at the end of the time, turn on the broiler for a minute or two to toast up that cheesy top. (Assuming you’ve used a pan that can take it, obviously….)
This is great with steak, roast chicken, omelettes, green beans, and just about anything you can think of.
You can sprinkle with some herbs before the cheese layer for variety: basil, tarragon, chives, etc. The cheese will seal the herbs in with the tomato’s juice and keep them from burning.
Fat 16 g
Sodium 161 mg
Carbs 10 g
Protein 5 g