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.