Thanks to Paula Lambert of the Mozzarella Company for this recipe.
Baked Tomatoes with Parmigiano Crowns
4 large ripe tomatoes, cut in half
2 Tablespoons extra-virgin olive oil
2 cloves garlic, minced
¼ cup white wine
1/8 teaspoon salt
1/8 teraspoon freshly grated black pepper
¼ cup mayonnaise
1 ounce Parmigiano Reggiano, ¼ cup
Cut tomatoes in half.
Heat olive oil in large skillet over high heat. Place tomatoes in skillet with cut side down. Cook over high heat for about 5 minutes, until browned on one side. Do not move or turn the tomatoes to peek, you will know they are browned when the edges are brown. Remove the skillet form the heat. Using a rubber or metal spatula, separate the tomatoes from the skillet, taking care to leave the browned parts intact, and transfer the tomatoes to a baking dish just large enough to hold the tomatoes. Placed the tomatoes, cut side up, one next to the other. Add garlic to the pan, return to the heat, and sauté briefly in the remaining oil. Add the wine and deglaze pan, scraping up browned particles. Simmer the wine to reduce it to about half its volume. Pour the wine over the tomatoes in the baking dish. Sprinkle the tomatoes with salt and pepper.
Preheat oven to 350°F.
Mix the mayonnaise and Parmigiano together. Place one-eighth of the mixture atop each tomato.
Transfer the baking dish to the oven and cook for 30 minutes, until the mayonnaise topping is puffy and golden brown.
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