Despite the fact that I had a lot of fun with Halloween this year, I’m still shocked we’re already in November. It’s easy to lose track of the seasons here in Phoenix, where flowers bloom all year long and palm trees don’t shed their leaves. Even the rebellious nonnative trees don’t turn brown until well into January. But Sunday night ushered in the first real chill of the season, with temperatures dropping all the way down into the 50’s. I know that kind of weather is child’s play for most of the country, but for the boyfriend and I it was more than enough reason to grab slippers and robes and to light a fire in the fireplace.
Lily was especially thankful for the fire.
But of course, there’s more to November than just the weather. For an aspiring cook like me, it means that soon I’ll have the perfect excuse to start making all the delicious and savory holiday food we can handle. I’m going to need all the practice I can get – my goal this year is to completely own all things Thanksgiving. I will be taking names.
So while I’ve definitely got big plans for the coming weeks (turkey and yams and pie, oh my!) the keyword here is “soon.” After all the Halloween candy and sweets from the past few weeks, I’m in desperate need of a calorie break. Nothing is going to stop me from indulging this holiday season, but I need to mix in a few more sensible means to prepare for the calorie onslaught that’s surely coming.
This is where Parmesan Baked Tomatoes come in.
I tend to go through craving crazes (as I like to call them), where I feel as though I could live off of just one food for days or weeks or sometimes even months. It could be anything – shrimp, pasta, you name it. Lately the food I’ve been craving the most has been pizza, because of course I want doughy greasy pizza right when I need to start eating a little better. But when I’m down 10 pounds? I actually have the nerve to forget to eat. Figures.
Thankfully this little dish calmed my pizza cravings, which was an awesome surprise for a recipe that boasts itself to be low calorie and healthy. I mean, look at these numbers:
Not to shabby, amiright? It turned out to be an ideal lunch – not too much, not too little, and lots of flavor without needing to make it spicy (as so many low calorie meals tend to do).
Parmesan Baked Tomatoes
It's like a pizza without the dough! Juicy tomatoes with parmesan cheese and fresh oregano.
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- Preheat oven to 450 degrees.
- Slice tomatoes and place side by side in a medium or large baking dish (such as 9x13).
- In a small mixing bowl, toss together parmesan cheese, oregano, salt, and pepper, then sprinkle evenly over tomatoes.
- Pour olive oil on top of tomatoes and parmesan.
- Place in the oven and cook for 15 minutes, until cheese is melted. Let cool for 5 minutes before serving.
Please note that I am not a certified nutritionist; I am merely a quirky girl who loves food. Any nutritional information that is discussed or disclosed in this post should only be seen as my best amateur estimates. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator.