Roasted Tomatoes with Pesto
recipe courtesy of Ina Garten
6 large red tomatoes
3 tablespoons extra virgin olive oil
2 teaspoons dried oregano
½ teaspoon freshly ground black pepper
½ cup Basil Pesto
½ cup freshly grated Parmesan cheese
Preheat the oven to 425ºF.
Core the tomatoes and then slice them across in ¼ inch-thick slices. Arrange the slices in a single layer on a sheet pan. Drizzle the tomatoes with the olive oil and sprinkle with the oregano, 1 ½ teaspoons salt, and the pepper.
Bake the tomatoes for 10 minutes. Remove them from the oven, spread each slice with pesto, and sprinkle with the Parmesan cheese. Return the tomatoes to the oven and continue baking for 10 minutes, until the Parmesan is melted and begins to brown. Using a flat metal spatula, put the tomatoes on a serving platter, sprinkle with extra salt, and serve hot, warm, or at room temperature.