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Roasted Tomatoes with Pesto |
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| Recipe courtesy of Ina Garten |
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| 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
1/2 cup freshly grated Parmesan cheese
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| Procedures: |
Preheat the oven to 425 degrees.
Core the tomatoes and then slice them across (not through the stem) in 1/2" 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.
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| Notes: |
2024-04-21: Nice thick tomato slices and leftover crab imperialism.
2023-08-25: Served with a beef tri-tip, I mis-read the timing and overcooked the slices.
2021-11-29: This worked well with chicken tetrazzini.
2020-02-20: Served with Yardley’s crab cakes.
2014-05-30: added to our cookbook
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05/14/2024
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