Categories: Vegetables

Ingredients

• 2 - 2 1/2 lbs large red tomatoes
• 3 tbsp olive oil
• 2 tsp dried oregano
• Kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup pesto
• 1/2 up freshly grated Parmesan

Directions

1. eheat oven to 425.

2. Core the tomatoes and then slice them across (not through the stem) in 1/2" thick slices. Arrange the slices in a single layer on sheet pan. Drizzle the tomatoes with olive oil and sprinkle with oregano, 1 1/2 tsps salt and the pepper.

3. Bake the tomatoes for 10 minutes. Remove them from the oven, spread each slice with pesto, and sprinkle with Parmesan. Return the tomatoes to the oven and continue baking for 7-10 minutes until Parmesan is melted and begins to brown. Using a flat metal spatula, put tomatoes on a serving platter and sprinkle with extra salt. and serve hot, warm or room temperature.

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