Friday, October 4, 2013

Parmesan Pesto Roasted Tomatoes

Well, these are just about the best appetizer I have ever eaten.  Seriously...I mean, just look at the pictures.  Not only do these tomatoes taste amazing, they look beautiful, too.  I could've plated them on a nice platter, but to be honest, they didn't last that long.  My husband and I were eating them right off the baking sheet - we had to restrain ourselves long enough for me to take the pictures...and that was LONG enough.

Slice the tomatoes and sprinkle with olive oil, oregano, salt and pepper.  Gorgeous already. 

Roasted tomatoes are so good on their own too.  So great for a caprese salad...but it gets better!  

Adapted from Ina Garten, so you know they are going to be good.  Double it if you're having company.  The pesto I used was her recipe, too.  I made it awhile ago and had it in the freezer.  Here is the recipe - super simple and freezes so nicely to use again and again.  Family - plan on having these as an appetizer at our next holiday!

Serves 4 (but really it's 2 because you won't be able to stop eating them)

Parmesan Pesto Roasted Tomatoes

2 Roma tomatoes, sliced 1/2 inch thick
1 tablespoon olive oil
1 teaspoon dried oregano
kosher salt and fresh ground pepper
1/4 cup pesto (store bought or homemade)   
1/4 cup grated Parmesan cheese  

Preheat the oven to 425 degrees.  Arrange the tomato slices on a baking sheet and drizzle with olive oil.  Sprinkle with oregano and season with salt and pepper.  Bake for 10 minutes.  Remove from oven, spread pesto evenly on each tomato slice, then sprinkle with Parmesan cheese.  Bake for another 7-10 minutes until cheese becomes golden brown.  I turned the broiler on for about 30 seconds just to get a nice crispy crust.  

(Source:  Adapted from Ina Garten)
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