Tomatoes Roasted with Pesto

By á-1386

Ingredients

• 2 to 2 1/2 lbs large red tomatoes (not heirloom, need to be firm)
• 3 tablespoons good olive oil
• 2 teaspoons dried oregano
• kosher salt
• 1/2 teaspoons freshly ground black pepper
• 1/2 cup pesto (ina garten's pesto recipe)
• 1/2 cup freshly grated parmesan cheese

Details

Servings 6

Preparation

Step 1

Preheat oven to 425. Core the tomatoes and then slice them across (not through the stem) in 1/2" 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 temp.