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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Tomatoes Roasted with Pesto Recipe

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This recipe for Tomatoes Roasted with Pesto is from Taste of Townsend, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 to 2½ lbs. large red tomatoes
3 tbsp. good olive oil
2 tsp. dried oregano
Kosher salt
½ tsp. freshly ground black pepper
½ cup pesto, store bought
½ cup freshly grated Parmesan cheese
Directions:
Directions:
Preheat oven to 425º.
Core the tomatoes and then slice them across (not through the stem) in ½ inch thick slices. Arrange the slices in a single layer on a sheet pan. Drizzle the tomatoes with the olive oil and oregano, 1½ tsp salt and pepper.
Bake the tomatoes for 10 minutes. Remove them from the oven, spread each slice with pesto, and sprinkle with the Parmesan cheese. Return the tomatoes to the oven and continue baking for 7-10 minutes, until the Parmesan is melted and begins to brown. Using a flat metal spatula, put the tomatoes on a serving platter, sprinkle with extra salt and serve hot, warm or room temperature.

 

 

 

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