Name: Baked Tomatoes Mexicana
Ingredients: 3 large tomatoes (cored and cut into 1⁄2-inch slices); 2 serrano chiles (finely chopped with seeds); 2 green onions (including 2 inches of green, finely chopped); ¼ cup crumbled cotija or mild feta cheese; ¼ cup Mexican crema or sour cream; 1 tablespoon finely chopped fresh parsley

Baked Tomatoes Mexicana

Jitomates al Horno

From Monterrey, Mexico, in the state of Nuevo Leon, comes this unusual tomato preparation that goes well with grilled meats or chicken. The best tomatoes for this dish should be large and ripe, but still firm, with good red color.

Recept afdrukken

Ingrediënten

Makes 4 servings

▢ 3 large tomatoes cored and cut into 1⁄2-inch slices
▢ 2 serrano chiles finely chopped with seeds
▢ 2 green onions including 2 inches of green, finely chopped
▢ ¼ cup crumbled cotija or mild feta cheese
▢ ¼ cup Mexican crema or sour cream
▢ 1 tablespoon finely chopped fresh parsley

Instructies

Preheat the oven to 450°.
Grease a baking sheet.
Lay the tomato slices on the baking sheet in a single layer.
In a small bowl, mix the chiles, onions, and cheese.
Sprinkle equally over the tomatoes.
Bake until juices bubble, 8 to 10 minutes.
Add a dollop of sour cream on top of each tomato slice, and sprinkle with parsley.

Notes / Tips / Wine Advice:

Serve at once.

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Country Mexican

Baked Tomatoes Mexicana