Last night I made my favorite vegetarian recipe: Tomato parmesan.
But this time, I did something a little different: Since I found myself making a mess with (and using just a bit too much) olive oil, I mixed the cheese, oregano, basil and olive oil together first in a bowl. But I added just a few tablespoons of breadcrumbs for some extra pizzaz.
Let me tell you that just that small change made a huge difference – these were the best. tomatoes. yet!!
I first made (and wrote about) this dish here.
Making a cheesy, herby, oily mixture was so much neater and easier, while the breadcrumbs added a bit of extra crunch – and gave the topping an almost casino-like quality.
And since clams casino was one of my favorite dishes my dad made when I was young, I’m A-OK with that!
I put the tomatoes atop my trusty lemony-spray-buttery pasta (whole wheat for the first time, BTW), and it was c’est magnifique!
If you haven’t tried this recipe yet, what the heck are you waiting for?