Tomato Slabs Roasted with Pesto and Parmesan Cheese
As shared from the kitchen of Once Upon a Plate by Mari
Makes about 6 servings (recipe can be reduced, or multiplied easily)
2 to 2 1/2 pounds large red tomatoes
- 3 tablespoons good quality olive oil
- 2 teaspoons dried oregano
- Kosher salt
- freshly ground black pepper
- 1/2 cup pesto, homemade, or your favorite store bought
- 1/2 cup freshly grated Parmesan cheese (or Romano, or Mozzarella)
Position oven rack in middle of oven, and preheat the oven to 425˚ (F)
Core the tomatoes and slice them horizontally (through the equator) into 1/2 inch-thick slices. Place them in a single layer on a sheet pan lined with baking parchment for easy clean up. Drizzle the tomatoes with the olive oil and sprinkle with the oregano, a light sprinkling of salt, and generous grinds of freshly ground black pepper.
Bake the tomatoes for 5 to 7 minutes. Remove from the oven, spread each slice with a layer of pesto, and sprinkle with the Parmesan cheese. Return the tomatoes to the oven and continue baking for 5 to 7 minutes, until the Parmesan is melted. With a flat metal spatula arrange the tomatoes on a serving platter. May be served hot, warm, or at room temperature. Enjoy!
Recipe adapted from "The Barefoot Contessa" by Ina Garten.
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