Baked Tomatoes with a Herb and Parmesan Crust

Baked Tomatoes with a Herb and Parmesan Crust

This versatile recipe can be served as a salad or vegetable component of a meal, tossed through hot pasta as a sauce, or use as a topping over grilled fish and meat.

Serves 6-8

Photography by Aaron McLean
From issue #23
To continue reading, login or subscribe to a digital Dish subscription.
Dish Website
Dish Magazine
Dish on iPad

Get unlimited, online recipe access. From just $34.90 for 12 months.

Subscribe