Baked Parmesan Tomatoes

 (adapted from Eating Well Magazine)

Servings: 2 to 4 as a side dish; 6 to 8 as an appetizer

In the summer months, a day without tomatoes is like a day without sunshine for me.  I just love tomatoes!  The summer “farm” season is one of my favorites and locally grown tomatoes “rock”!  They just make me smile.  Here’s a healthy and easy way to enjoy tomatoes as a side dish or appetizer. 

INGREDIENTS:

4 large tomatoes, halved horizontally

   (or sliced into 3 thick slices each for appetizer servings)

½ cup fresh grated Parmesan cheese (or purchased shaved Parmesan)

1 teaspoon fresh oregano (or dried will work almost as well)

¼ teaspoon salt

Fresh ground pepper to taste

4 teaspoons extra virgin olive oil

DIRECTIONS:

Preheat oven to 425 degrees F.

Cut tomatoes in half horizontally and place on baking sheet.

Sprinkle with salt and pepper and then top with Parmesan and oregano.

Drizzle with olive oil.

Bake until tender, about 15 minutes (note if you are baking slices rather than halves, adjust the baking time to about 10 minutes).

Note:  for easy clean-up, line your baking dish with foil or use a Silpat liner.