Sometimes recipe ideas fall into your lap like raindrops.
And that’s just what happened on this warm summer day. I rushed to the Farmer’s Market after teaching my Saturday morning yoga class and found only a handful of stands left with fresh pickings to sell. Fortunately, the two I visited are my absolute favorite farms that attend the market.
From one I got cherries… oh-so-tart cherries… and the other, tomatoes. Yes, it’s early for them, however these were grown in hot houses and they smelled divine. Big, red, perfectly ripe tomatoes! Yum!
The matriarch of the farm proceed to share with me a way of enjoying larger tomatoes like this that I had never heard. And when I got home… I just had to give it a go with my own personal flair, of course!
This was an incredible lunch. It would be great as an appetizer as well. Very little prep and cook time… and there will surely be nothing leftover.
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Sautéed Tomato Discs
Ingredients
- 1 Large Ripe Tomato
- 2 Tbsp Extra Virgin Olive Oil
- Parmesean-Reggiano Cheese Grated (Fresh is best)
- sea salt
Instructions
- Rinse your tomato. Slice off the bottom end just enough to take off any hard pieces. Then use your knife to remove the hard top spot where the stem connected to the tomato. Don’t cut deeply… just remove the minimum of what you can.
- Cut the tomato in half through the ‘equator’ (not from top to bottom). Heat skillet over medium and add EVOO. Once the oil is hot, place the tomatoes ‘cut side’ down in the oil. Let them cook for about 5 to 8 minutes so they can cook fully and slightly brown on the cut side. You may want to cover them with a lid which helps speed along the process.
- When cooked, remove halves from pan so that the cooked side is now face up. Sprinkle some sea salt and cheese to your liking and enjoy!
Recipe Notes
– Variations –
One…
2 basil leaves, chiffonade
1 small clove of fresh garlic, minced
EVOO, drizzle
Place ingredients on top before adding cheese.
Two…
6 large, fresh oregano leaves, chiffonade
White Pepper, dusting
Place ingredients on top before adding cheese.
Three…
4 or 5 large, fresh Rosemary leaves, minced
Place herb on top before adding cheese.