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Baked Tomatoes Mexicana |
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Serves: 4
Print this Recipe
(Jitomates al Horno)
Category: Other Vegetables
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.
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
1/4 cup crumbled cotija or mild feta cheese
1/4 cup Mexican crema or sour cream
1 tablespoon finely chopped fresh parsley
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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. Serve at once.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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