Wednesday, August 20, 2014

Roasted Tomatoes with Pesto


3 Tbsp Olive Oil
2 tsp dried oregano
salt and pepper
1/2 cup Basil Pesto
1/2 cup of Freshly Grated Parmesan Cheese


  1. Preheat the oven to 425F. 
  2. Core the tomatoes and slice them across into slices 1/4 – 1/2-inch thick. Arrange the slices on a baking sheet. 
  3. Drizzle with olive oil. Sprinkle the salt, pepper, and oregano on top. Bake for 10 minutes.
  4. Remove from the oven and spread a spoonful of Pesto over each tomato. Then sprinkle with Parmesan cheese. Return to the oven and cook until the Parmesan is melted and starts to brown, about 7 to 10 more minutes.

This side dish went very nicely with the Spinach Tomato Tortellini.

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