Just in case you missed me talking about our beach trip from two months ago, let me revisit the amazing experience for you!
We ate at Gaido’s Famous Seafood Restaurant. “Famous” by their own standards and famous by the fact they’ve been around since 1911. I love things with history, historic homes, churches and definitely a business with longevity and tradition. Gaido’s has that in spades. The restaurant has been passed down through the generations, and it has survived storms, depressions and economic downturns by consistently providing delicious food and stellar service.
Of course, I also loved dressing up a bit for dinner, the pressed white tablecloths and the decorum of the service.
Paul had Parmesan Tomatoes as his side dish. I wanted to taste them, but I also wanted to devour my roasted asparagus.
Luckily, I could recreate the recipe at home on a recent Friday night, minus the sea air and the waves crashing across the seawall.
Baked Parmesan Tomatoes
4 tomatoes, halved horizontally
1/4 cup parmesan cheese, freshly grated
1 tsp fresh oregano, chopped
1/4 tsp salt
freshly ground black pepper, to taste
4 tsp extra virgin olive oil
Preheat oven to 450° F.
Place tomatoes cut-side up on a baking sheet. Top with parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.
Nutritional Information: Calories Per Serving: 91, Fat: 6 g, (2 g Saturated Fat, 4 g Monounsaturated Fat), Cholesterol: 4 mg, Carbohydrates: 6 g, Protein: 3 g, Fiber: 2 g, Sodium: 375 mg, Potassium: 363 mg
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