To-may-toe, to-mah-to… regardless of how you say it (but, really, does anyone say “to-mah-to”?), you’ll love these tomatoes!
Roasted Parmesan Tomatoes – Finding Joy in My Kitchen
- 4-5 Roma tomatoes
- Parmesan cheese
- Parsley or basil
- Salt and pepper
- Olive oil
Begin by washing and slicing your tomatoes into thin strips. I can usually get four out of 1 Roma tomato. I recommend using Roma tomatoes because they are more “meaty” and less “seedy”, but really, you can make these tomatoes with any kind you fancy.
Layer the tomato sliced onto a cookie sheet that has been lightly greased. Top each tomato with a sprinkle of shredded Parmesan cheese.
If desired, sprinkle on parsley, basil and/or salt and pepper.
Place tomatoes into the oven. You have two choices here – (1) broil for 3-4 minutes and you’re done! Or, (2) bake at 450 for 10-15 minutes.
Store leftovers in the fridge and reheat to enjoy later.