0 recipes from contoocook and beyond

TOMATOES ROASTED WITH PESTO

Tomatoes Roasted with Pesto
2010, Barefoot Contessa How Easy Is That?, All Rights Reserved

Prep Time: — Inactive Prep Time: — Cook Time: —
Level:
Easy
Serves:
6 servings

Ingredients
2 to 2 1/2 pounds large red tomatoes
3 tablespoons good olive oil
2 teaspoons dried oregano
Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup pesto, store-bought or homemade (recipe follows)
1/2 cup freshly grated Parmesan cheese
Directions
Preheat the oven to 425 degrees.

Core the tomatoes and then slice them across (not through the stem) in 1/2 inch-thick slices. Arrange the slices in a single layer on a sheet pan. Drizzle the tomatoes with the olive oil and sprinkle with the oregano, 1 1/2 teaspoons salt, and the 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 to 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 at room temperature.

Pesto:

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https://recipes.connorbowen.com/recipe/tomatoes-roasted-with-pesto/