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Tomatoes Roasted with Pesto Recipe

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This recipe for Tomatoes Roasted with Pesto, by , 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!

Contributor:  
Contributor:  
Townsend Resident

Category:
Category:

Ingredients:  
Ingredients:  
2 to 2 lbs. large red tomatoes
3 tbsp. good olive oil
2 tsp. dried oregano
Kosher salt
tsp. freshly ground black pepper
cup pesto, store bought
cup freshly grated Parmesan cheese

Directions:
Directions:
Preheat oven to 425.
Core the tomatoes and then slice them across (not through the stem) in inch thick slices. Arrange the slices in a single layer on a sheet pan. Drizzle the tomatoes with the olive oil and oregano, 1 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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