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Roasted Florida Tomatoes Parmesan



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1 cup flour
3 eggs
1 1/4 cups panko (coarse Japanese-style bread crumbs)
1 cup grated parmesan cheese, divided
1 tsp. salt
3/4 tsp. ground black pepper, divided
4 large firm fresh Florida tomatoes (about 2 lb.)
1/2 cup olive oil
1 cup ricotta cheese
1 egg yolk
1/2 cup thinly slivered basil leaves
1/2 cup shredded mozzarella


  1. 1
    Preheat oven to 350°F. Place flour in a shallow bowl and, in another, beat three eggs. In a third bowl, combine panko, 1/2 cup of the Parmesan, the salt and 1/2 tsp. of the pepper.
  2. 2
    Cut each tomato in four thick slices; pat dry with paper towels. Dredge each slice in flour, then in egg and, finally, in the panko mixture. In a skillet, heat oil. Add a few tomato slices at a time; fry until golden brown, about 1 minute per side. Drain on paper towels; cool.
  3. 3
    In a bowl, combine ricotta, egg yolk, the remaining 1/2 cup Parmesan, basil and the remaining 1/4 tsp. pepper. Place 8 of the tomato slices in a single layer in an ungreased shallow roasting pan. Top each slice with 2 tbsp. of the cheese mixture; cover with remaining tomato slices.
  4. 4
    Bake tomatoes for 20 minutes. Sprinkle tops with mozzarella; bake until ricotta filling is set and mozzarella is golden, about 5 minutes. Let stand for 10 minutes.


Jennifer Mannion, Peter Kump’s New York Cooking School Winning entry in 2001 Florida Tomato Committee Recipe Contest

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cuisines North & South American, Other North American
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