Tomato Slabs Roasted with Pesto and Parmesan Cheese

Ingredients:

• Makes about 6 servings

• 2 to 2 1/2 pounds large red tomatoes

•     3 tablespoons good quality olive oil

•     2 teaspoons dried oregano

•     Kosher salt

•     freshly ground black pepper

•     1/2 cup pesto, homemade, or your favorite store bought

•     1/2 cup freshly grated Parmesan cheese (or Romano, or Mozzarella)

Directions

1. Position oven rack in middle of oven, and preheat the oven to 425˚ (F)

2. Core the tomatoes and slice them horizontally (through the equator) into 1/2 inch-thick slices.

3. Place them in a single layer on a sheet pan lined with baking parchment for easy clean up.

4.  Drizzle the tomatoes with the olive oil and sprinkle with the oregano, a light sprinkling of salt, and generous grinds of freshly ground black pepper.

5. Bake the tomatoes for 5 to 7 minutes.

6. Remove from the oven, spread each slice with a layer of pesto, and sprinkle with the Parmesan cheese.

7. Return the tomatoes to the oven and continue baking for 5 to 7 minutes, until the Parmesan is melted.

8.  With a flat metal spatula arrange the tomatoes on a serving platter.

9. May be served hot, warm, or at room temperature.  Enjoy!

As shared from the kitchen of Once Upon a Plate by Mari