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Wednesdays Unplugged - Cheesy Garlic Tomatoes

By Homesmsp @HomesMSP


"Life is the art of drawing without an eraser. " ~ John W. Gardner


NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!


We ended our week with the grandkids last week by spending Friday at the State Fair. After starting the day with our grandson's final 4-H Arts-In performance we spent a wonderful day roaming and discovering things we would never have encountered without children to guide us... creating comic strips in the Alphabet Forest, winning U of MN backpacks and t-shirts in a hula hoop contest... seeing the view from the space tower. It rained off and on throughout the day until a downpour just as we were getting ready to leave... but it kept temperatures cooler and crowds down. There were about 145,000+ people there on Friday... and a record-breaking 252,000+ people on Saturday!


I made these roasted tomatoes John found at a few weeks ago, when tomatoes were in all their glory... a nice treat. It's easy to extend the recipe for however many tomatoes you choose to make.


  • 1 large tomato, cut into fourths horizontally
    Cheesy garlic tomatoes
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 cup bread crumbs
  • 2 cloves of garlic, minced
  • Small handful of fresh parsley, chopped
  • Pinch of coarse salt
  • Pinch of freshly ground pepper
  • 1-2 teaspoons of freshly ground pepper
  • 1-2 teaspoons extra-virgin olive oil

Preheat oven to 425 degrees F. Mix the bread crumbs and Parmesan cheese together.

Place the tomatoes on a baking sheet lined with parchment paper. Top with garlic followed by Parmesan/bread crumb mixture, salt and pepper and parsley. Drizzle with oil and bak until the tomatoes are tender, about 10 minutes.

Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks


  • Wednesdays Unplugged - Mary's Frozen Spaghetti Sauce
  • Wednesdays Unplugged - Corn, Tomato, Avocado Salad with Mozzarella di Bufala
  • Wednesdays Unplugged - Fresh Tomato and Mozzarella Tart

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