Parmesan Roasted Tomatoes

This is a super simple side dish that I made over a year ago.  The photos have been sitting in my “To Blog” folder on my laptop for months and months.  (On a side note about the pictures, for some reason I used my iPhone, and the quality is pretty poor.  It looks like I was rushing through most of the pictures.  (I must have been huuungryyy!)  I apologize in advance!)

Even though it’s been a long time, I do remember this side dish well though.  I got the idea from this recipe.  I liked the flavor (the Parmesan added a nice nuttiness to the dish), but my tomatoes came out overcooked.  They were a bit too mushy for my taste.  If I make this again, I will decrease the time in the oven to 10 minutes instead of 15.  I also think adding some mozzarella cheese on top for the last few minutes of baking with make these tomatoes even better!  It is a very quick side dish to pull together.  You can (seriously) have it on the table in 15 minutes!

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Start by preheating your oven to 450°…

  • Slice some plum (aka Roma) tomatoes in half lengthwise.  (I had a couple of beefsteak tomatoes that I also used.  I think the plum work better though.)
  • Place them on a baking sheet.

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  • Season each tomato half with some s&p.
  • Sprinkle some dried oregano on top of each tomato.

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  • Add about a tablespoon of grated Parmesan cheese on top of each tomato.

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  • Drizzle a little EVOO onto the tomatoes.

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  • Bake for about 10 minutes.

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Serve alongside your favorite protein.  Enjoy!

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Two Years Ago: Bacon & Cheddar Baked Potato Soup

Parmesan Roasted Tomatoes (serves 4)

 

INGREDIENTS:

  • 8 tomatoes, halved
  • 4 teaspoons salt
  • 4 teaspoons ground black pepper
  • 8 teaspoons dried oregano
  • 8 tablespoons grated Parmesan cheese
  • 4 tablespoons extra virgin olive oil

DIRECTIONS:

  • Preheat your oven to 450°.
  • Place the tomato halves onto a baking sheet.
  • Season each tomato with salt and pepper.
  • Sprinkle the oregano onto the tomatoes.
  • Top each tomato with a tablespoon of Parmesan cheese.
  • Drizzle the olive oil on top of the tomatoes.
  • Bake until tender but not mushy, about 10 minutes.

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