Tomato Slabs Roasted with Pesto and Parmesan Cheese

Tomato Slabs Roasted with Pesto and Parmesan Cheese


  • 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)


  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 

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