Tomatoes Roasted with Pesto


2-2 1/2 lbs large red, ripe grocery tomatoes sliced in 1/2 " slices

3 Tbsp good EVOO

2 tsps dried oregano

1 ½ tsp kosher or coarse seasalt

1/2 tsp freshly ground black pepper

1/2 cup pesto jarred or homemade

1/2 cup grated Parmesan


Good using winter tomatoes!


Preheat oven to 425 degrees.

Core & slice the tomatoes. Arrange in a single layer on a sheet pan. Drizzle with EVOO and sprinkle with salt, pepper & oregano.
Bake for 10 minutes.

Spread each slice with pesto and sprinkle with Parmesan.
Bake 7-10 minutes.
Sprinkle with extra salt & serve hot, warm or at room temp.