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!
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.
- Season each tomato half with some s&p.
- Sprinkle some dried oregano on top of each tomato.
- Add about a tablespoon of grated Parmesan cheese on top of each tomato.
- Drizzle a little EVOO onto the tomatoes.
- Bake for about 10 minutes.
Serve alongside your favorite protein. Enjoy!
Two Years Ago: Bacon & Cheddar Baked Potato Soup
Parmesan Roasted Tomatoes (serves 4)
- 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
- 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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